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Crispy golden bites smothered in a clingy, rich sauce that balances sweetness with heat—that's what makes this Spicy Sweet Chicken so irresistible. Whip it up in half an hour for a meal that rivals your favorite restaurant. Pair with steamed rice, your go-to noodles, or whatever sides make you happy!
Tastier Than Delivery
I got tired of paying for sweet and spicy chicken takeout and figured I'd try making it myself. Now my home smells amazing with the scents of fresh ginger and garlic, and that sticky coating hits the spot way better than what comes in those cardboard boxes. And guess what? It's on my table faster than a driver can reach my door!
Ingredients You'll Want
- Chicken: 1 lb boneless, skinless thighs, chopped into bite-sized 1-inch pieces for juicy results.
- Cornstarch: Creates that wonderful crunch when you fry the chicken.
- Oil: Canola oil works great for getting that nice golden color.
- Garlic: Fresh minced cloves pack more punch than the jarred stuff.
- Ginger: Freshly grated adds that zingy warmth throughout the dish.
- Red Pepper Flakes: For that nice heat that builds as you eat.
- Rice Vinegar: Adds a sweet-sour note to balance everything out.
- Soy Sauce: Brings that can't-miss savory backbone to the sauce.
- Hot Sauce: Pick whatever brand makes your taste buds happy.
- Brown Sugar: Grab light or dark depending on how rich you want things.
Simple Cooking Steps
- Prep Your Chicken
- Roll chicken chunks in cornstarch till they're completely covered.
- Create Your Sauce
- Grab a bowl and stir together rice vinegar, soy sauce, hot sauce, water, brown sugar, and cornstarch. Put it aside for now.
- Get Frying
- Pour oil into your pan and heat it up over medium-high. Cook chicken till it turns golden and crunchy. Move to paper towels to soak up extra oil.
- Build Flavor Base
- Pour out most of the oil, keeping just 1 tablespoon. Throw in garlic, ginger, and red pepper flakes on low heat for half a minute, moving them around so they don't burn.
- Finish It Off
- Toss chicken back in, mix it around, then pour your sauce over everything. Let it bubble for a minute till it gets thick. Dish it up right away.
Insider Tips
I've made this chicken dozens of times and learned a few must-know secrets. You can't skip the cornstarch if you want that amazing crunch, and cooking smaller batches keeps everything properly crispy. Don't even think about using old ginger or garlic powder—the fresh stuff really changes the whole dish.
Ways To Enjoy It
My favorite way to eat this is piled high on fluffy white rice that soaks up all that yummy sauce. Sometimes I'll throw in some bright green broccoli or sugar snap peas for extra nutrients and crunch. You can save leftovers in the fridge but at my place they never last the night—everyone always wants another helping!
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Frequently Asked Questions
- → Does cornstarch make the chicken crispy?
- Yes, it creates a crunchy crust when fried and thickens the sauce once mixed. Coat the pieces evenly for the best texture.
- → Why cook aromatics separately?
- It releases their rich smell and taste without burning. Keep the heat low and stir them briefly.
- → Why keep one tablespoon of oil?
- That saved oil is for cooking aromatics, helping bring fried chicken flavors into the sauce for a punch of taste.
- → How do I know the glaze is ready?
- It thickens fast! Stir it with the chicken for about a minute until sticky and fully coats every piece.
- → Can I skip dried chili peppers?
- You can leave them out if you prefer less heat. The dish stays tasty and balanced without the extra spice.