Sweet Sticky and Spicy Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Soy sauce: Adds a salty, umami flavor to the sauce.

Honey: Provides sweetness and helps create the sticky texture.

Sriracha sauce: Adds heat and a bit of tanginess to the dish.

Garlic: Minced to infuse the sauce with a robust flavor.

Ginger: Minced to add a fresh, slightly spicy note.

Vegetable oil: Used for cooking the chicken, it has a neutral flavor.

Cornstarch: Mixed with water to thicken the sauce.

Green onions: Chopped for a fresh, vibrant garnish.

Sesame seeds: Sprinkled on top for a nutty flavor and added texture.

When preparing the chicken breast, make sure to cut it into uniform bite-sized pieces to ensure even cooking. This will help the chicken cook more consistently and absorb the flavors of the soy sauce, honey, and sriracha sauce mixture more effectively. Additionally, when adding the cornstarch mixture to the skillet, make sure to stir continuously to avoid any lumps and achieve a smooth, thickened sauce.

• Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and stickiness, with a slightly different flavor profile.

• Sriracha sauce - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat level and adds a bit of extra garlic flavor.

• Garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used, though it lacks the same intensity and freshness.

• Ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it has a more concentrated flavor.

• Vegetable oil - Substitute with canola oil: Canola oil has a similar neutral flavor and high smoke point, making it a good alternative.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch.

• Green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor for garnish.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. The flavors will meld together beautifully, making it even more delicious.
• For longer storage, place the chicken in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. The chicken can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth to prevent it from drying out. Stir occasionally until heated through.
• Alternatively, you can reheat the chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until hot.
• Garnish with fresh green onions and sesame seeds after reheating to revive the dish's vibrant appearance and flavor.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to prevent sticking.
  3. Add the leftover Sweet Sticky and Spicy Chicken to the skillet.
  4. Stir occasionally until the chicken is heated through, about 5-7 minutes.
  5. If the sauce has thickened too much, add a little water or soy sauce to loosen it up.

• Microwave Method:

  1. Place the Sweet Sticky and Spicy Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the chicken and check the temperature.
  5. Continue heating in 30-second intervals until the chicken is hot throughout.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Sweet Sticky and Spicy Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Sweet Sticky and Spicy Chicken in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through.
  4. Check to ensure the chicken is hot and the sauce is sticky and caramelized.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the Sweet Sticky and Spicy Chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain moisture and keeps the chicken tender.

• Mixing bowl: Used to whisk together the soy sauce, honey, sriracha sauce, garlic, and ginger.

• Whisk: Helps in mixing the sauce ingredients thoroughly.

• Skillet: Used to cook the chicken pieces and later to simmer the sauce.

• Spatula: Useful for stirring the chicken and sauce in the skillet.

• Measuring cups: Ensures accurate measurement of soy sauce, honey, and other liquid ingredients.

• Measuring spoons: Used to measure out the sriracha sauce, minced garlic, minced ginger, and cornstarch.

• Knife: Essential for cutting the chicken breast into bite-sized pieces and chopping the green onions.

• Cutting board: Provides a safe surface for cutting the chicken and green onions.

• Garlic press: Optional tool for mincing the garlic more efficiently.

• Grater: Optional tool for mincing the ginger if you prefer not to do it by hand.

• Small bowl: Used to mix the cornstarch with water before adding it to the skillet.

• Serving dish: For presenting the finished sweet, sticky, and spicy chicken garnished with green onions and sesame seeds.

Prepare ingredients in advance: Chop the chicken, garlic, and ginger ahead of time and store them in the fridge.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.

Make the sauce ahead: Mix the soy sauce, honey, sriracha, garlic, and ginger the night before.

Cook in batches: If you have a lot of chicken, cook it in batches to ensure even browning.

Use a non-stick skillet: A non-stick skillet can make cooking and cleaning faster and easier.