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If there’s one thing that can instantly transport me back to my childhood kitchen in Chicago, it’s the tantalizing aroma of something sweet and spicy sizzling away on the stove. Growing up with a Polish-American background meant that our meals were often a delightful fusion of traditional Polish flavors and American comfort food. My babcia, with her endless wisdom and a knack for making everything taste like a warm hug, would often say, “A little sweetness goes a long way.” This philosophy is something I’ve carried into my own cooking adventures, especially when creating dishes like honey chilli chicken. It’s a recipe that not only brings a smile to my face but also keeps my husband and kids, Ella and Peter, coming back for seconds. Let’s dive into what makes this dish so special!
Why You’ll Love This Recipe
Honey chilli chicken is a delightful combination of crispy, juicy chicken pieces coated in a sticky, sweet, and spicy sauce that’s just irresistible. This dish is perfect for those busy weeknights when you crave something comforting yet a bit adventurous. It’s quick to prepare, taking just about 45 minutes from start to finish, and it’s a guaranteed crowd-pleaser. Plus, it’s versatile enough to cater to various dietary needs—just swap out a few ingredients for a gluten-free or low-sugar version. Trust me, once you try it, you’ll understand why it’s a family favorite in our household.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1/4 cup chopped scallions
- 2 tablespoons vegetable oil
- Sesame seeds, for garnish
- Optional: crushed red pepper flakes for extra heat
Step-by-Step Instructions
- In a large bowl, combine the cornstarch, flour, salt, and black pepper. Add the chicken pieces and toss until well-coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and crispy, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and ginger, sautéing until fragrant, about 1 minute.
- Add the bell pepper slices and cook for another 2-3 minutes until slightly softened.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, and sriracha sauce. Pour the mixture into the skillet, stirring to combine with the garlic, ginger, and peppers.
- Return the chicken to the skillet, tossing to coat in the sauce. Let it simmer for 5 minutes, allowing the sauce to thicken and glaze the chicken.
- Stir in the chopped scallions and remove from heat.
- Garnish with sesame seeds and optional crushed red pepper flakes before serving.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the crispiest chicken, ensure the oil is hot before adding the chicken pieces. This prevents the chicken from absorbing too much oil and becoming soggy. If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the skillet in the final minutes of cooking. Remember, the key to perfect honey chilli chicken is balancing the sweet and spicy flavors to suit your taste.
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping the chicken and vegetables with ease. The Silicone Utensils Set is perfect for stirring the sauce without scratching my skillet. And for ensuring the chicken is cooked to perfection, the MEATER SE Smart Meat Thermometer is a lifesaver.
Variations and Substitutions
If you’re looking to switch things up, try using chicken breast instead of thighs for a leaner option. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free. Want to add a bit more color and nutrition? Toss in some broccoli florets or snap peas along with the bell peppers. You can also adjust the heat level by increasing or decreasing the sriracha and red pepper flakes.
Serving Suggestions
Honey chilli chicken pairs beautifully with steamed jasmine rice or fluffy quinoa to soak up all that delicious sauce. For a lighter option, serve it over a bed of mixed greens or alongside a simple cucumber salad. A crisp, chilled Riesling or a light, fruity rosé makes for a delightful drink pairing, balancing the dish’s sweet and spicy notes.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce separately a day in advance. Store them in the refrigerator and combine them just before serving for the freshest taste.
What’s the best way to reheat honey chilli chicken?
Reheat the dish gently in a skillet over medium heat, adding a splash of water if necessary to loosen the sauce. Avoid using a microwave, as it can make the chicken rubbery.
Final Thoughts
Honey chilli chicken is more than just a meal; it’s a celebration of flavors that brings my family together around the dinner table. I hope you enjoy making and sharing this dish as much as we do. Remember, cooking is about experimenting and having fun, so don’t be afraid to make it your own. I’d love to hear how your honey chilli chicken turned out, so feel free to leave a comment or share your photos!
👉 I hope you loved making this honey chilli chicken—it’s a sweet and spicy delight that’s sure to become a favorite in your home. If you’re looking for more delicious dinner ideas, why not try my creamy garlic chicken pasta, lemon herb roasted chicken, or spicy shrimp tacos? Each one is crafted with love and a sprinkle of humor. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Honey Chilli Chicken: 7 Sweet and Spicy Recipes
A sweet and spicy chicken dish that's quick to prepare and perfect for family dinners.
Keep the screen of your device on while you follow the steps.
- In a large bowl, combine the cornstarch, flour, salt, and black pepper. Add the chicken pieces and toss until well-coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and crispy, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and ginger, sautéing until fragrant, about 1 minute.
- Add the bell pepper slices and cook for another 2-3 minutes until slightly softened.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, and sriracha sauce. Pour the mixture into the skillet, stirring to combine with the garlic, ginger, and peppers.
- Return the chicken to the skillet, tossing to coat in the sauce. Let it simmer for 5 minutes, allowing the sauce to thicken and glaze the chicken.
- Stir in the chopped scallions and remove from heat.
- Garnish with sesame seeds and optional crushed red pepper flakes before serving.