Go Back
Easy Spicy-And-Sweet Glazed Chicken-130kb

Easy Spicy-And-Sweet Glazed Chicken

Juicy chicken coated in a sticky honey soy glaze with garlic, ginger, and chili. This easy sweet-and-spicy chicken recipe makes a flavorful weeknight dinner served with rice, noodles, or vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tablespoon neutral cooking oil
  • Black pepper to taste
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • ½ teaspoon red chili flakes
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 green onion sliced
  • 1 teaspoon sesame seeds optional

Instructions
 

  • Prepare the chicken: Cut the chicken into evenly sized bite-sized pieces and pat dry with paper towels. Season lightly with black pepper.
  • Make the glaze: Whisk together the soy sauce, honey, garlic, ginger, chili flakes, rice vinegar, and sesame oil. In a separate bowl, mix the cornstarch with cold water until smooth.
  • Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning occasionally, until golden and the thickest pieces reach 165°F (74°C).
  • Add and thicken the sauce: Reduce the heat to medium and pour the glaze over the chicken. Stir in the cornstarch slurry and simmer gently until the sauce thickens and coats the chicken. Add a splash of water if needed.
  • Garnish and serve: Remove from the heat and garnish with sliced green onions and sesame seeds. Serve hot with rice, noodles, or your favorite vegetables.

Notes

 
  • Adjust the heat: Add more or less chili flakes depending on your spice preference.
  • Choose your chicken: Chicken thighs tend to stay juicier, while chicken breast offers a leaner option.
  • Avoid overcrowding: Cook in batches if necessary so the chicken browns properly.
  • Make the glaze smooth: Always mix cornstarch with cold water before adding it to the hot sauce.
  • Storage: Refrigerate leftovers for 3–4 days or freeze for approximately 2–3 months for best quality.
  • Serving idea: Pair with steamed rice and broccoli for a complete meal.
  • Food safety: Cook chicken to an internal temperature of 165°F (74°C).
 

Nutrition Facts

 
  • Calories: 330 kcal
  • Protein: 38 g
  • Carbohydrates: 15 g
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 100 mg
  • Sodium: 900 mg
  • Dietary Fiber: 0.5 g
  • Total Sugars: 11 g
  • Added Sugars: 10 g