Sweet, Sticky and Spicy Chicken

Ready in 25 minutes
238 review(s) averaging 4.4. 88% would make again

Top-ranked recipe named "Sweet, Sticky and Spicy Chicken"

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Flavor like a PF Chang's chicken.

"I just made this recipe again using chicken wings. I only used a 1/4 cup of low sodium soy sauce. I added extra garlic and some chili garlic sauce. I mixed all the ingredients together (minus flour) and marinated the chicken in the sauce for about 2 hrs. I then baked the wings on a cookie sheet at 425 degrees for 30 min. With the remaining sauce I boiled in a sauce pan and stirred in a 1/2 tablespoon of cornstarch to thicken. When the chicken wings were done I drizzled the sauce over them. Very flavorful but next time I may use half the ginger for a different taste."


Ingredients

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2 tablespoon Brown sugar
4 tablespoon Honey
1/2 cup Soy sauce
2 tsp Fresh ginger; chopped - 1/4 tsp dried
2 tsp Garlic; chopped
1 tablespoon Hot sauce
salt and pepper; to taste
All purpose flour
4 Skinless chicken breasts
1 tablespoon Vegetable oil

Original recipe makes 4

Servings  

Preparation

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small sauce pan simmer while cooking chicken. This should help thicken it for sticking to the chicken stirps.

2. Combine flour, salt and pepper in bag and coat the chicken strips.

3. Heat oil in a large skillet over medium-high heat. Add chicken strips and brown on both sides, about 1 minute per side.

Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Notes

The sauce thickened and stuck to the chicken nicely but had no extra sauce for gravy so added 1/2 cup chicken broth.

Can increase/reduce hot sauce to your spicy desires.

Credits

Added on Award Medal
Verified by twojocks



Magana_Danielle


thall0813460


Evitathejournalist


Brittbates21

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Calories Per Serving: 487 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " pumpkin21 pumpkin21

"I recommend preceding it with this recipe  This would be a great starter due to the sweet and savory combination prior to the sweet and spicy chicks." KCinAZ KCinAZ

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Reviews

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I make a modification to the soy, substituting about 1/2-3/4 teriyaki instead. Less salty. The whole family begs for this at least once a week!
mistyleeguthrie 5 days 19 hours ago


Amazing! Only thing is next time I will let the oil get extremely hot so that the chicken will have the crunchiness to it, and I will double the sauce! I had a bit before I went to work and came back and my husband ate almost all of it. Awesome :)
leah_hayes 1 month ago

This was great. Only made one change used 1\4 cup of soy sauce. I can't wait to make this again.
fbrown1 2 months ago

Tried this out and loved it! I only put a 1/4 cup if soy sauce like everyone recommended and even added a little more hot sauce. It was a hit with my husband I'll definitely be doing this again
laura_warner 3 months ago

I also used the same mix of OJ this dish is excellent. Well worth making.
waIIace 3 months ago

The prep instructions are to vague for me i cant follow it add brown what does than mean
waIIace 4 months ago

I will make this again! Very good chicken and easy to make.
shanerscott98 4 months ago

Made this today and loved it! I doubled the sauce recipe so we had more to top onto our rice. I followed the advice of the other reviews and halved the soy sauce with orange juice. May use this recipe again and add a bit more spiciness and onions.
kramseyer 4 months ago

As suggested by others I also added half a cup of chicken stock to create more sauce but thickened at the end with a spoonful of cornflour...It bubbled away quite happily while I made stir fried rice...and the chicken remained very juicy.
Gonefroggin 4 months ago

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