Chicken, Sweet & Spicy Recipe

Prepare chicken

Trim excess fat from 1 lb boneless skinless chicken thighs and pat dry with paper towels. If pieces are large, cut into 1 to 1-1/2 inch bite-size pieces for even cooking.

In a medium bowl combine 3 tbsp low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp red pepper flakes, 1 tsp cornstarch, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Whisk until honey and cornstarch are dissolved and mixture is homogeneous.

Add the chicken pieces to the marinade, tossing thoroughly to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 20–30 minutes will still impart good flavor.)

While chicken marinates, prepare the sauce mixture. In a small bowl whisk together 2 tbsp low-sodium soy sauce, 3 tbsp honey, 1 tbsp sambal oelek (or gochujang for deeper flavor), 1 tsp apple cider vinegar, and 3 tbsp water until smooth.

In a separate small cup dissolve 1 tsp cornstarch into 1 tbsp cold water (or use the 3 tbsp water above and mix cornstarch in — just ensure cornstarch is fully dissolved). Set aside.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. When oil is hot and shimmering (but not smoking), remove chicken from the marinade letting excess drip off; reserve marinade in bowl (do not discard).

Arrange chicken pieces in a single layer in the skillet. Avoid crowding — cook in batches if necessary. Sear until the underside is golden, about 3–4 minutes, then flip and cook another 2–3 minutes until cooked through (internal temperature 165°F / 74°C) and caramelized. Total cook time per batch ~6–8 minutes depending on size.

If you warmed the reserved marinade in the bowl, pour it into the skillet and cook 30–60 seconds to boil off raw juices. Then reduce heat to medium-low. Pour the prepared sweet & spicy sauce mixture into the skillet.

Stir the reserved cornstarch slurry, then add it to the skillet as you stir the sauce. Bring to a gentle simmer — the sauce will thicken and become glossy in 1–2 minutes. Stir constantly to coat the chicken evenly. If sauce gets too thick, add 1–2 tbsp water to loosen to desired consistency.

Taste and adjust: add additional sambal/gochujang for heat, a pinch of salt if needed, or 1/2 tsp more honey for sweetness. Stir in 1/2 tsp toasted sesame oil for aroma, then remove skillet from heat.

Transfer chicken to a serving platter and spoon extra sauce from the pan over the top.

Garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds. Serve immediately with lime/lemon wedges on the side to squeeze over if desired.