Description
This Sweet and Spicy Honey Pepper Chicken is a flavorful Asian-inspired dish featuring tender, bite-sized chicken pieces coated in a crispy cornstarch batter and tossed in a sticky, zesty sauce made from honey, soy sauce, and sriracha. Perfect for a quick weeknight dinner, it combines the perfect balance of sweet and heat, garnished with fresh green onions and sesame seeds for an added touch of freshness and crunch.
Ingredients
Scale
Chicken and Coating
- 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- ¼ cup vegetable oil
Sauce
- â…“ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the chicken: In a medium bowl, coat the bite-sized chicken pieces evenly with cornstarch, then dip them into the beaten eggs to ensure a good coating that will crisp up when cooked.
- Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. In batches, add the coated chicken pieces and cook for about 3–4 minutes on each side until they are golden brown and cooked through. Remove the cooked chicken and set aside to keep warm.
- Make the sauce: In a small saucepan, combine honey, soy sauce, rice vinegar, ketchup, sriracha, brown sugar, black pepper, minced garlic, and grated ginger. Whisk the ingredients together and bring to a simmer over medium heat. Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly.
- Toss chicken in sauce: Add the cooked chicken pieces to the simmering sauce and toss to coat them evenly. Let everything cook together for an additional 2–3 minutes so the flavors meld and the chicken is fully coated in the sticky sauce.
- Serve: Serve the Sweet and Spicy Honey Pepper Chicken hot, garnished with sliced green onions and sesame seeds if desired for a fresh and crunchy finish. This dish pairs wonderfully with steamed rice or stir-fried vegetables.
Notes
- Adjust the amount of sriracha to suit your preferred spice level, from mild to extra spicy.
- This dish pairs perfectly with steamed jasmine rice, brown rice, or your favorite stir-fried vegetables for a complete meal.
- For a juicier texture, you can substitute chicken breasts with boneless, skinless chicken thighs.
