Sweet and Spicy Chicken
Get ready to tantalize your taste buds with this Sweet and Spicy Chicken recipe, a perfect balance of bold, mouthwatering flavors! Juicy, golden-browned chicken thighs are coated in a luscious sauce made with soy sauce, honey, sriracha, and a hint of brown sugar, delivering the ideal combination of sweetness and heat. Infused with garlic and ginger, the sauce is thickened to perfection and clings to every bite for maximum flavor. Finished with a sprinkle of sesame seeds and fresh green onions, this restaurant-quality dish is surprisingly easy to make and comes together in just 40 minutes. Serve it over steamed rice or pair it with roasted vegetables for a simple yet satisfying meal that’s sure to impress. Whether you're craving a quick weeknight dinner or a stunning dish for guests, this Sweet and Spicy Chicken is guaranteed to hit the spot!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons sriracha sauce
- 2 tablespoons brown sugar
- 3 cloves minced garlic
- 1 teaspoon grated ginger
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds
- 2 tablespoons chopped green onions
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
In a small bowl, mix soy sauce, honey, sriracha, brown sugar, minced garlic, and grated ginger. Stir until the sugar is dissolved and everything is combined.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and cook for 3-4 minutes per side, or until they are golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and pour the prepared sweet and spicy sauce mixture into the skillet. Stir and let it simmer for 2-3 minutes to thicken slightly.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the sauce, stirring constantly, until it thickens to your desired consistency.
Return the chicken thighs to the skillet, coating them generously with the sauce. Cover and let them simmer for an additional 8-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the heat and garnish the chicken with sesame seeds and chopped green onions before serving.
Serve hot over steamed rice or alongside your favorite vegetables.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 72.8 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1778 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
