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Sweet and Spicy Sticky Chicken

A flavorful dish featuring succulent chicken coated in a sweet and spicy glaze, perfect for family dinners or potlucks.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup soy sauce Low sodium soy sauce can be used for a healthier option.
  • 1/4 cup honey Adjust based on sweetness preference.
  • 1 tablespoon sriracha Adjust for heat preference.
  • 1 tablespoon rice vinegar Can substitute with apple cider vinegar.
  • 2 cloves garlic, minced Fresh garlic enhances the flavor.
  • 1 teaspoon ginger, grated Fresh ginger preferred for best taste.
Main Ingredients
  • 4 pieces boneless, skinless chicken thighs Can substitute with chicken breasts if desired.
  • 2 tablespoons vegetable oil For cooking the chicken.
  • Chopped green onions For garnish.
  • Sesame seeds for garnish Adds texture and subtle flavor.

Method
 

Preparation
  1. In a bowl, whisk together soy sauce, honey, sriracha, rice vinegar, minced garlic, and grated ginger.
  2. Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
Cooking
  1. In a large skillet, heat the vegetable oil over medium-high heat.
  2. Remove the chicken from the marinade, allowing excess marinade to drip off, and place it in the skillet. Sear for about 4-5 minutes on each side, until browned and cooked through.
  3. Once the chicken is cooked, pour the remaining marinade into the pan. Let it simmer for about 5-10 minutes until the sauce thickens and coats the chicken beautifully.
Serving
  1. Slice the chicken and serve it over rice or with your favorite sides. Sprinkle the tops with chopped green onions and sesame seeds for that perfect finishing touch.

Notes

For additional flavor, consider marinating the chicken overnight. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.