Craving that perfect balance of sweet, spicy, and crispy that you only seem to get from your favorite takeout place? This recipe for Crispy Sweet & Spicy Chicken is the answer. It's a homemade version that is so delicious, so easy, and so satisfying that you'll never need to call for delivery again.

The secret to this dish is two-fold: a simple dredging technique that gives the chicken an irresistible golden-brown crust, and a quick-to-make sauce that hits every note—sweet, savory, tangy, and with just the right amount of heat. Forget about soggy, disappointing chicken; this recipe guarantees a perfect, crispy coating that holds up beautifully to the flavorful sauce.

Crispy Sweet & Spicy Chicken

That Rivals Takeout

Yields: 4 servings

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

  • For the Crispy Chicken:

    • 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces

    • 1 large egg, lightly beaten

    • 1 cup all-purpose flour

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

    • Oil for frying (canola or vegetable)

  • For the Sweet & Spicy Sauce:

    • ⅓ cup honey or brown sugar

    • ¼ cup soy sauce

    • 2 tablespoons rice vinegar

    • 1-2 tablespoons sriracha or chili garlic sauce (adjust to your spice preference)

    • 1 teaspoon grated fresh ginger

    • 1 clove garlic, minced

  • For Serving:

    • Cooked white rice or noodles

    • Sesame seeds and chopped green onions for garnish

Instructions

1. Prepare the Chicken

  1. Season the Chicken: Place the chicken pieces in a bowl. Season with salt and pepper.

  2. Dredge: In a shallow dish, whisk the egg. In a separate shallow dish, add the flour.

  3. Working in batches, toss the chicken pieces in the flour, then dip them in the egg, and then back into the flour. Make sure they are evenly coated. Set the dredged chicken aside.

2. Fry the Chicken

  1. Heat Oil: Pour about 1-2 inches of oil into a large, deep skillet or Dutch oven. Heat the oil to 375°F (190°C).

  2. Fry: Carefully place the chicken pieces into the hot oil. Do not overcrowd the pan. Fry for 3-4 minutes per side, until the chicken is golden brown and cooked through.

  3. Drain: Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain.

3. Make the Sauce

  1. In a separate small saucepan, whisk together the honey, soy sauce, rice vinegar, sriracha, grated ginger, and minced garlic.

  2. Bring the sauce to a simmer over medium heat, stirring constantly, for 2-3 minutes until it thickens slightly.

4. Combine and Serve

  1. Toss: Add the crispy fried chicken pieces to the saucepan with the sauce. Toss gently to coat every piece evenly.

  2. Serve: Serve immediately over a bed of warm rice or noodles. Garnish with sesame seeds and chopped green onions.

Pro-Tips for a Perfect Result

  • Keep it Crispy: Frying the chicken in batches is crucial. Overcrowding the pan will lower the oil temperature and lead to soggy, greasy chicken.

  • The Right Oil Temperature: Use a cooking thermometer to ensure the oil is at the right temperature. If it's too low, the chicken will be greasy; if it's too high, it will burn before the inside is cooked.

  • The Final Toss: Tossing the chicken in the sauce at the very last minute is the key to maintaining that beautiful crispy coating.

  • Don't Over-Season: The soy sauce in the dressing is salty, so be mindful when seasoning the chicken beforehand.