I love making this Sweet and Spicy Sticky Chicken because it’s an irresistible blend of flavors—sticky, sweet, and just the right amount of spicy. The caramelized chicken thighs soaked in a simple homemade sauce with honey, soy, garlic, and red pepper flakes always turn out juicy and packed with flavor. It’s a dish that feels special but comes together quickly, perfect for busy weeknights or when I want something comforting yet exciting.
Why You’ll Love This Recipe
What makes this recipe stand out for me is the balance of sweetness and heat, which keeps every bite interesting. The homemade sauce is super easy to whip up with pantry staples, and the chicken thighs get beautifully caramelized in just under 30 minutes. I also appreciate that this recipe requires minimal prep but delivers restaurant-worthy results. It’s great on its own, or I like serving it over rice or alongside steamed veggies to soak up that sticky sauce.
Ingredients
1 1/2 lbs chicken thighs, boneless and skinless
1/2 cup soy sauce
1/4 cup honey
2 tablespoons ketchup
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a bowl, I whisk together the soy sauce, honey, ketchup, garlic, ginger, and red pepper flakes until fully combined.
I heat the olive oil in a large skillet over medium-high heat.
Next, I add the chicken thighs and cook them until nicely browned on both sides, about 4-5 minutes per side.
Then I pour the sauce mixture over the chicken and bring it to a simmer.
I let it cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens into a sticky glaze.
I serve the chicken with extra sauce spooned over the top and like to garnish it with sesame seeds and chopped green onions for a fresh touch.
Servings and timing
This recipe makes about 4 servings. Prep time is roughly 10 minutes, and cooking takes around 20 minutes, so the total time from start to finish is about 30 minutes. It’s a quick, satisfying meal that fits well into a busy schedule.
Variations
I often switch things up by adjusting the spice level—adding more red pepper flakes if I want extra heat or a dash of sriracha for a different kind of kick. Sometimes, I swap ketchup for tomato paste for a richer flavor, or add a splash of rice vinegar to brighten the sauce. If I’m feeling adventurous, I toss in some sliced bell peppers or snap peas toward the end of cooking for a fresh crunch. For a gluten-free version, I replace soy sauce with tamari.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the chicken and sauce in a skillet over low heat to keep the glaze sticky and avoid drying out the meat. I avoid microwaving if possible, as the texture can suffer a bit, but if I do, I cover the dish loosely to retain moisture.
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FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs stay juicier and more flavorful with this recipe. If you use breasts, watch cooking time closely to avoid drying them out.
Is this recipe very spicy?
It has a mild heat from the red pepper flakes. I find it balanced, but I adjust the amount based on how spicy I want it.
Can I make the sauce ahead of time?
Absolutely. The sauce can be mixed and stored in the fridge for a day or two before cooking.
What can I serve with this chicken?
I love it with steamed rice, quinoa, or roasted vegetables to soak up the delicious sauce.
Can I freeze leftovers?
I recommend eating leftovers fresh for the best texture, but you can freeze cooked chicken in sauce for up to 2 months. Thaw overnight and reheat gently.
Conclusion
This Sweet and Spicy Sticky Chicken recipe has quickly become a favorite in my kitchen for its bold flavors and simplicity. The juicy, caramelized chicken combined with the homemade sticky sauce makes every meal feel special without a lot of fuss. Whether I’m cooking for family or meal prepping for the week, this dish always hits the spot. I’m sure it’ll become a go-to for anyone who loves a perfect balance of sweet, savory, and spicy in their meals.
📖 Recipe:
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Sweet and Spicy Sticky Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Juicy boneless chicken thighs caramelized in a sticky, sweet, and spicy homemade sauce made with honey, soy sauce, garlic, and red pepper flakes. Quick to prepare and perfect for a flavorful weeknight meal.
Ingredients
1 1/2 lbs chicken thighs, boneless and skinless
1/2 cup soy sauce
1/4 cup honey
2 tablespoons ketchup
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
Instructions
- Whisk together soy sauce, honey, ketchup, garlic, ginger, and red pepper flakes in a bowl until fully combined.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs and cook until browned on both sides, about 4-5 minutes per side.
- Pour the sauce mixture over the chicken and bring to a simmer.
- Cook for 10-15 minutes, stirring occasionally, until chicken is cooked through and sauce thickens into a sticky glaze.
- Serve chicken with extra sauce spooned over the top, garnished with sesame seeds and chopped green onions if desired.
Notes
Adjust spice level by adding more red pepper flakes or sriracha.
Substitute ketchup with tomato paste for a richer flavor.
Add a splash of rice vinegar for brightness.
Toss in sliced bell peppers or snap peas near the end for crunch.
For gluten-free, use tamari instead of soy sauce.
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in a skillet over low heat to keep sauce sticky; avoid microwaving if possible.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 320
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 90mg
