Sticky Sweet Spicy Glazed Chicken

Sticky Sweet Spicy Glazed Chicken

Serves: 4–6
Time: ~45–60 minutes
Style: Crispy outside, juicy inside, glossy sauce

Ingredients

Chicken

• 2½–3 lbs (1.2–1.4 kg) chicken thighs or wings (boneless thighs work great)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp chili powder (optional)

Coating (for crispiness)

• ½ cup cornstarch
• ½ cup all-purpose flour

Frying

• Neutral oil (vegetable or canola)

Sticky Sauce

• ⅓ cup soy sauce
• ⅓ cup honey or brown sugar
• ¼ cup ketchup
• 2 tbsp gochujang (Korean chili paste) (or substitute sriracha + chili paste)
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp sesame oil
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp water (to thin if needed)

Garnish (Optional but recommended)

• Sesame seeds
• Finely chopped green onions
• Pinch of dried parsley or cilantro

Instructions

Prep the Chicken

1. Cut chicken into large bite-size chunks (or leave wings whole).
2. Pat dry completely — this is key for crispiness.
3. Toss with salt, pepper, garlic powder, paprika, and chili powder.

Coat

1. Mix cornstarch and flour in a bowl.
2. Toss chicken until fully coated.
3. Shake off excess. Fry
4. Heat oil to 350°F / 175°C.
5. Fry chicken in batches (don’t overcrowd).
6. Cook 5–7 minutes until golden and crispy.
7. Drain on a rack or paper towels.

(Optional: Double-fry for extra crunch — fry again for 2 minutes.)

Make the Sauce

1. In a large skillet or saucepan, add all sauce ingredients.
2. Simmer on medium heat for 5–7 minutes.
3. Stir until thick, glossy, and sticky.

Toss & Glaze

1. Add fried chicken to the sauce.
2. Toss until every piece is fully coated.
3. Cook 2–3 minutes more so the sauce clings beautifully.

Finish

• Sprinkle sesame seeds and green onions.
• Serve immediately while hot and sticky.

Serving Ideas

• Over steamed rice
• With pickled radish or slaw
• As a party appetizer
• Inside bao buns or wraps

Flavor Variations

• Extra spicy: add chili flakes or more gochujang
• Garlic lover: double the garlic
• Sweet BBQ: replace ketchup with BBQ sauce
• Air-fryer option: air-fry at 400°F (200°C) for 14–16 min, then sauce