Sticky Asian Chicken: Your Go-To Sweet and Spicy Weeknight Meal

Craving the irresistible flavors of your favorite Asian takeout but want a healthier, homemade option that’s ready in a flash? Look no further than this incredible **Sticky Asian Chicken** recipe! Marinated to perfection and broiled until gloriously caramelized, this dish features tender chicken coated in a luscious sweet and spicy sauce that will have your taste buds singing. It’s truly a versatile meal, fantastic served over fluffy rice, tossed into a vibrant salad, or even tucked into a sandwich for a dynamic lunch.

Sticky Asian Chicken on white plate, garnished with chopped parsley.

Why Choose Homemade Sticky Asian Chicken?

In our fast-paced lives, finding time to prepare delicious and wholesome meals can often feel like a challenge. Many of us default to ordering takeout when a busy day leaves us feeling exhausted and uninspired in the kitchen. However, this Sticky Asian Chicken recipe offers a compelling alternative. Not only is it incredibly quick and easy to prepare, making it ideal for those hectic weeknights, but it also provides a healthier, more cost-effective, and fully customizable option compared to restaurant takeout. You control the ingredients, adjust the spice level to your preference, and ensure every bite is packed with fresh, vibrant flavors.

This fantastic recipe comes courtesy of Mary Younkin, the talented blogger behind “Barefeet in the Kitchen” and author of “The Weekday Lunches and Breakfasts Cookbook.” Her approach to simple, flavorful cooking shines through in this dish, proving that you don’t need exotic ingredients or advanced culinary skills to create a memorable meal at home. With just a few pantry staples, you can whip up this delightful Sticky Asian Chicken, transforming a potential dinner dilemma into a culinary triumph.

The Magic of Sweet and Spicy

What makes this Sticky Asian Chicken so utterly irresistible? It’s the harmonious balance of sweet and spicy notes, coupled with a wonderfully sticky glaze that clings to every piece of tender chicken. This flavor profile makes it a standout choice for various meals:

Lunch Bowls: Combine it with your favorite grains, fresh vegetables, and a sprinkle of sesame seeds for a satisfying and colorful lunch.
Quick Dinners: Pair it with rice and steamed broccoli for a complete meal that rivals any takeout option.
Salad Topper: Slice the chicken and add it to a fresh green salad for an instant protein boost and burst of flavor.
Sandwiches & Wraps: Shred the chicken and use it as a filling for wraps or slider buns for a creative twist.

Beyond its incredible taste and versatility, this recipe is also fantastic for meal prepping. You can marinate the chicken for up to 24 hours, allowing the flavors to deeply penetrate the meat, then cook it just before serving. Whether you choose to broil it to achieve that perfect caramelized crust or cook it in a grilling pan for a smoky char, the result is consistently delicious.

Essential Ingredients for Your Sticky Asian Chicken

One of the beauties of this recipe lies in its simplicity. You’ll likely find most of the required ingredients already in your pantry. Each component plays a crucial role in building the complex yet balanced flavor profile of this dish:

Low-Sodium Soy Sauce: The foundation of our Asian flavor, low-sodium soy sauce is preferred to prevent the dish from becoming overly salty. It provides umami depth and a savory base.
Brown Sugar: This is key to the “sweet” in sweet and spicy. Brown sugar not only adds a rich sweetness but also helps in creating that desirable sticky, caramelized glaze during cooking.
Chili Paste: The “spicy” element! Chili paste (like gochujang or sambal oelek) brings a wonderful heat and depth. The amount is highly customizable, allowing you to tailor the spice level to your family’s preference.
Garlic: Freshly minced garlic provides an aromatic pungency that is essential to Asian cuisine.
Ginger: Freshly minced ginger adds a warm, zesty, and slightly pungent flavor that complements the garlic and chili paste beautifully.
Chicken Breasts or Thighs: Boneless, skinless chicken breasts or thighs are perfect for this recipe. Thighs tend to stay juicier, while breasts offer a leaner option. Cutting them horizontally into thinner cutlets ensures even cooking and faster marination.
Green Onion (Scallions) or Parsley: For garnish, adding a fresh, vibrant pop of color and a subtle oniony bite or herbaceous note.

Chicken in ziploc bag with marinade, cookbook and Asian sauce in pyrex cup.

Crafting the Perfect Marinade and Glaze

The sauce mixture is truly the star of this show, performing double duty as both a potent marinade and a reduced glaze. Whisking together the soy sauce, brown sugar, chili paste, garlic, and ginger creates a balanced, flavorful concoction that transforms plain chicken into something extraordinary.

The Power of Marination

Marinating the chicken is crucial for infusing it with deep flavor. By letting the chicken soak in half of this aromatic mixture, the proteins begin to absorb the savory, sweet, and spicy notes. The longer you marinate, the more pronounced the flavor will be. While a minimum of 30 minutes can work in a pinch, aiming for 6 to 24 hours in the refrigerator yields the most succulent and flavorful results. This step is a game-changer, ensuring every bite is rich with the essence of the sauce.

Transforming Marinade into a Sticky Glaze

One of the clever aspects of this recipe is using the *reserved* portion of the sauce to create a beautiful, sticky glaze. While the chicken cooks, this remaining sauce is gently simmered over medium heat. As it heats, the sugars caramelize and the liquid reduces, thickening into a glossy, irresistible glaze. This reduced sauce is then drizzled generously over the cooked chicken, adding an extra layer of concentrated flavor and that signature “sticky” texture. This technique ensures no flavor goes to waste and enhances the final presentation and taste of the dish.

Customizing the Spice Level

Mary Younkin suggests starting with at least 3 tablespoons of chili paste to achieve a truly sweet and spicy flavor profile. However, spice is a personal preference. If you enjoy a milder kick, you can reduce the amount slightly. If you’re a heat seeker, feel free to increase it up to 6 tablespoons or even more. Taste the raw marinade mixture (before adding chicken!) and adjust to your liking, remembering that the heat can mellow slightly during cooking.

Cooking Methods: Broiling for Perfection or Grilling for Char

This Sticky Asian Chicken recipe is wonderfully adaptable to different cooking methods, each yielding fantastic results:

Broiling for a Quick Caramelized Finish

Broiling is the recommended method for its speed and ability to create a beautifully caramelized, slightly crispy exterior while keeping the inside tender and juicy. Here’s how to do it:

Prepare the Chicken: After marinating, remove the chicken from the bag and arrange it on a baking sheet lined with aluminum foil (for easy cleanup).
Preheat the Broiler: Ensure your oven is preheated to broil setting. Position an oven rack about 6-8 inches from the heating element.
Broil to Perfection: Broil the chicken for 4 to 5 minutes on each side. The exact time may vary slightly depending on your broiler and the thickness of your chicken. Look for a beautiful golden-brown color and ensure the internal temperature reaches 165°F (74°C) to confirm it’s fully cooked with clear juices.

Grilling Pan for a Delicious Char

If you prefer a grilled flavor and those appealing char marks, a grilling pan (or an outdoor grill) is an excellent alternative:

Heat the Pan: Heat a grill pan over medium-high heat until hot. A little oil can be added to prevent sticking.
Grill the Chicken: Place the marinated chicken onto the hot grill pan. Cook for 4-6 minutes per side, depending on thickness, until grill marks appear and the chicken is cooked through to an internal temperature of 165°F (74°C).

Tips for Success:

Don’t Overcrowd: Whether broiling or grilling, ensure there’s enough space between chicken pieces for even cooking and proper caramelization.
Monitor Closely: Broilers can be intense, so keep a close eye on the chicken to prevent burning, especially with the sugar in the marinade.
Rest the Chicken: After cooking, let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and moist chicken.

Serving Suggestions to Complete Your Meal

This Sticky Asian Chicken is incredibly versatile and pairs well with a variety of sides to create a complete and satisfying meal:

Classic Rice: Serve it over a bed of fluffy white rice, brown rice, or even quinoa to soak up all the delicious sauce. Our recipe for Instant Pot Fluffy Rice is a perfect companion.
Steamed Vegetables: Broccoli, snap peas, green beans, or asparagus are excellent choices for adding a healthy, fresh component to your plate.
Asian Slaw: For a refreshing crunch and a tangy contrast, a side of Asian Slaw works beautifully.
Stir-Fried Vegetables: Quickly stir-fry some bell peppers, carrots, and onions for a more robust vegetable side.
Noodles: Serve over lo mein or ramen noodles for a heartier, comforting meal.
Lettuce Wraps: For a lighter, low-carb option, serve the chicken in large lettuce cups with some shredded carrots and cucumber.

More Delicious Asian Chicken Recipes to Explore

If you love the flavors of this Sticky Asian Chicken, you’re in for a treat! The world of Asian chicken cuisine is vast and exciting. Here are some other fantastic recipes to add to your rotation, offering a range of tastes and preparation styles:

Quick Teriyaki Chicken with rice and broccoli: A classic sweet and savory option that’s always a crowd-pleaser.
Cashew Chicken: A delightful combination of tender chicken, crunchy cashews, and crisp vegetables in a savory sauce.
Easy Chicken Stir Fry: Customize with your favorite vegetables for a vibrant and healthy meal.
Sesame Chicken: A popular dish featuring crispy chicken coated in a rich, sweet, and nutty sesame sauce.
Asian Chicken Wings: Perfect for appetizers or a casual meal, these wings are coated in a sticky, flavorful glaze.
Coconut Chicken: A unique take with a tropical twist, offering a delightful crispy texture and mild, sweet flavor.

For even more culinary inspiration, feel free to browse our dedicated Asian Category for a wide array of delicious recipes.

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Sticky Asian Chicken Recipe

Author:

Anna

Quick and easy chicken marinated and broiled with sweet and spicy sauce. Perfect over rice or on salad!

This recipe is published with permission from “The Weekday Lunches & Breakfasts Cookbook” by Mary Younkin.

www.crunchycreamysweet.com

5 from 7 votes

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Prep Time

5 minutes

Cook Time

15 minutes

Marinading

20 hours

Total Time

20 minutes

Course
Dinner

Cuisine
Asian

Servings

4
people

Calories

275
kcal

Ingredients

¾ cup low-sodium soy sauce
¼ cup packed brown sugar
1 to 3 tablespoons chili paste
2 cloves garlic minced
1 tablespoon minced ginger
1.5 lbs boneless skinless chicken breasts or thighs
chopped green onions or parsley for garnish

Instructions

In a small bowl, whisk together soy sauce, brown sugar, chili paste, garlic, and ginger until well combined.
Cut chicken breasts in half horizontally to create thinner cutlets (if using breasts). Place the chicken in a freezer bag. Add half of the prepared sauce mixture to the bag, reserving the remaining half for later.
Close the freezer bag, removing as much air as possible, and gently massage to coat the chicken evenly. Place in the refrigerator to marinate for a minimum of 6 hours, and up to 24 hours, for best flavor.
When ready to cook, preheat your oven broiler. Position an oven rack approximately 6-8 inches from the heating element.
Line a large baking sheet with aluminum foil for easy cleanup. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Broil the chicken for 4 to 5 minutes on each side, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), no longer pink inside, and the juices run clear. It should have a lovely caramelized crust.
While the chicken is broiling, pour the reserved half of the sauce mixture into a medium saucepan. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and is reduced to a glossy glaze. Remove from heat immediately.
Once the chicken is cooked, transfer it to a serving platter. Drizzle generously with the reduced sticky sauce. Garnish with chopped green onions or parsley, if desired, and serve immediately.

Notes

Mary Younkin recommends using at least 3 tablespoons of chili paste to truly make this a sweet and spicy flavor combination. You can adjust this amount up to 6 tablespoons, or even more, depending on your preferred level of heat.

This recipe has been adapted and halved from its original form for easier home cooking. Feel free to scale up the ingredients to full amounts as stated in “The Weekday Lunches & Breakfasts Cookbook” if you are cooking for a larger group.

Nutrition

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