Spicy Honey Chicken: Quick, Sweet, and Spicy Smash Hit
Calories: 390kcal
Ingredients
- 1.5 pound (about 700 g) boneless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp cornstarch (for crispiness, optional but recommended)
- 2 tbsp vegetable oil (or any neutral oil)
- 1/3 cup honey
- 2-3 tbsp soy sauce (low-sodium if you’re watching your sodium)
- 1 tbsp rice vinegar or apple cider vinegar
- 1/2 tbsp sambal oelek or chili garlic sauce (adjust to heat preference)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/2 teaspoon ground ginger)
- Optional garnish sesame seeds and chopped green onions
Instructions
- Season the chicken with salt and pepper. If you’re feeling fancy, toss it with cornstarch for extra crispness. This step is your pregame hype man.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, about 6–8 minutes. Don’t crowd the pan—you want that nice sear.
- While the chicken cooks, whisk honey, soy sauce, vinegar, sambal, garlic, and ginger in a small bowl. This is your glaze—no clumps, no drama.
- Pour the glaze into the pan with the chicken. Simmer for 2–3 minutes until it thickens and coats the pieces. Stir to coat evenly, then remove from heat.
- Taste and adjust heat or sweetness if needed. If it’s too thick, add a splash of water; if it’s not spicy enough, splash in a little more sambal.
- Serve hot, garnish with sesame seeds and green onions if you’re feeling extra. Enjoy the glossy, sticky goodness.