Pin it
Sweet and Spicy Chicken is a crispy, golden delight coated in a sticky, flavorful sauce that's equal parts sweet and spicy. Ready in just 30 minutes, this restaurant-quality dish is perfect for busy weeknights. Serve it with rice, noodles, or your favorite sides for a satisfying meal!
Better Than Takeout
After years of ordering sweet and spicy chicken from my local takeout spot I decided to create my own version at home. Now my kitchen fills with the most incredible aroma of ginger and garlic and that sticky sauce is exactly what I've been craving but so much fresher. The best part? It's ready in less time than delivery!
What You'll Need
- Chicken: 1 lb boneless, skinless thighs, cut into 1-inch chunks for tender bites.
- Cornstarch: Coats the chicken for a crispy texture when fried.
- Oil: Canola oil for frying, ensuring a golden finish.
- Garlic: Freshly minced for bold flavor.
- Ginger: Freshly minced to enhance aroma and spice.
- Red Pepper Flakes: Adds a spicy kick to the dish.
- Rice Vinegar: Brings tangy sweetness to the sauce.
- Soy Sauce: Essential for savory depth and umami.
- Hot Sauce: Your favorite, to amp up the heat.
- Brown Sugar: Adds sweetness; use light or dark for varying richness.
Let's Make It Together
- Coat the Chicken
- Toss chicken pieces in cornstarch, ensuring each piece is evenly coated.
- Mix the Sauce
- In a bowl, whisk together rice vinegar, soy sauce, hot sauce, water, brown sugar, and cornstarch. Set aside.
- Fry the Chicken
- Heat oil in a frying pan over medium-high heat. Fry chicken pieces until golden and crispy. Remove and drain on paper towels.
- Cook Aromatics
- Drain excess oil, leaving 1 tablespoon in the pan. Sauté garlic, ginger, and red pepper flakes over low heat for 30 seconds, stirring to prevent burning.
- Add Chicken and Sauce
- Return chicken to the pan, toss to coat, then pour in the sauce. Cook for 1 minute until thickened. Serve immediately.
Making It Perfect
Through many batches of this chicken I've learned some key tricks. Cornstarch is non-negotiable for that perfect crispy coating and frying in batches keeps the chicken from getting soggy. I always keep my ginger and garlic freshly minced it makes such a difference in the final flavor.
Serving Ideas
I love serving this over a bed of fluffy white rice that soaks up all that delicious sauce. Sometimes I'll add some steamed broccoli or snap peas on the side for extra color and crunch. Leftovers keep well in the fridge but honestly they rarely make it past dinner in my house everyone always goes back for seconds!
Pin it
Frequently Asked Questions
- → Why coat the chicken in cornstarch?
- Cornstarch creates a crispy exterior on the chicken when fried and helps thicken the sauce when combined. Make sure every piece is well-coated.
- → Why cook garlic and spices separately?
- Cooking garlic, ginger, and pepper flakes briefly on low heat releases their flavors without burning. They can burn quickly, so watch carefully.
- → Why save one tablespoon of oil?
- The reserved tablespoon of oil is used to cook the aromatics and helps incorporate the flavors from frying the chicken into the final sauce.
- → How do I know when the sauce is ready?
- The sauce should thicken after 30 seconds to 1 minute of stirring with the chicken. It will become sticky and coat the chicken pieces well.
- → Are the dried red peppers necessary?
- The dried red peppers are optional and can be adjusted or omitted based on your preferred spice level. The dish will still be flavorful without them.