Spicy Sticky Teriyaki Chicken Recipe
Description:
This Spicy Sticky Teriyaki Chicken is a mouthwatering dish featuring juicy, tender chicken coated in a rich, glossy teriyaki sauce with a perfect balance of sweet, spicy, and umami flavors. It’s easy to prepare and goes well with steamed rice, noodles, or stir-fried vegetables.
Ingredients:
For the Chicken:
1 ½ lbs (700g) chicken thighs or breast, cut into bite-sized pieces
2 tbsp cornstarch (for crispiness)
1 tbsp vegetable oil (for frying)
½ tsp salt
½ tsp black pepper
For the Spicy Teriyaki Sauce:
¼ cup low-sodium soy sauce
2 tbsp honey or brown sugar
2 tbsp mirin (or rice vinegar)
1 tbsp sriracha (adjust for spice level)
1 tbsp gochujang (Korean chili paste) or chili flakes
1 tbsp hoisin sauce (for extra depth)
2 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes (optional for extra heat)
1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
For Garnishing:
1 tbsp toasted sesame seeds
2 tbsp green onions, chopped
Extra red pepper flakes (optional)
Instructions:
Step 1: Prepare the Chicken
Season the chicken with salt and pepper.
Toss the chicken with cornstarch to create a light coating. This helps the sauce stick and gives a crispy texture.
Step 2: Cook the Chicken
Heat 1 tbsp oil in a pan over medium-high heat.
Add the chicken and cook for 6-8 minutes, stirring occasionally until golden brown and cooked through. Remove from the pan and set aside.
Step 3: Make the Spicy Teriyaki Sauce
In the same pan, add garlic and ginger. Sauté for 30 seconds.
Pour in soy sauce, honey, mirin, hoisin sauce, sriracha, gochujang, and sesame oil. Stir well.
Simmer for 2-3 minutes, then add the cornstarch slurry to thicken. Stir until the sauce becomes glossy and sticky.
Step 4: Coat the Chicken & Serve
Return the cooked chicken to the pan and toss in the sauce. Let it coat evenly.
Cook for another 2 minutes, allowing flavors to blend.
Garnish with sesame seeds and green onions.
Step 5: Enjoy!
Serve hot over steamed rice, noodles, or stir-fried veggies.
Cooking Time:
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving – Serves 4)
Nutrient Amount
Calories 320 kcal
Protein 28g
Carbohydrates 30g
Fat 9g
Saturated Fat 2g
Sodium 780mg
Sugar 15g
Q&A Section:
1. Can I make this recipe less spicy?
Yes! Reduce the sriracha and gochujang, or skip the red pepper flakes. You can also add extra honey or brown sugar to balance the heat.
2. Can I use chicken breast instead of thighs?
Yes, but thighs are juicier. If using breast, don’t overcook to prevent dryness.
3. What can I serve this with?
It pairs well with steamed rice, quinoa, noodles, or a side of stir-fried vegetables like broccoli or bell peppers.
4. Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.
5. Can I bake instead of fry the chicken?
Yes! Bake at 400°F (200°C) for 18-20 minutes, flipping halfway. Then toss in the sauce.
This Spicy Sticky Teriy
aki Chicken is easy to make and packed with bold flavors. Try it and let me know how it tu