Sticky chilli chicken

There are certain dinners that just work. No explaining required, no convincing needed. You say the words out loud and people already know they’re in. Sticky chilli chicken is one of those. It hits that sweet spot between takeaway-style indulgence and home-cooked satisfaction, the kind of dish that makes a midweek evening feel like a small win.

This recipe came from wanting that glossy, sticky, slightly spicy chicken you usually order when you’re tired and scrolling a menu, but without the grease, the mystery ingredients, or the long wait. You still get the crisp chicken, the punchy sauce, and that addictive balance of sweet, salty, and heat, but it’s all done in one pan, in under 20 minutes, with ingredients you probably already have.

It’s also one of those recipes that feels adaptable without losing its identity. Serve it with rice, wedges, noodles, or greens, it doesn’t really care. It just wants to be spooned over something so none of that sauce goes to waste.

Sticky Chilli Chicken

Sticky chilli chicken is all about contrast. Crispy chicken on the outside, tender inside. A sauce that’s sweet first, then savoury, then gently spicy right at the end. Nothing aggressive, nothing overwhelming, just properly balanced flavour that keeps you going back for “one more bite” until suddenly the plate’s empty.

The technique here is simple, but deliberate. Flattening the chicken helps it cook quickly and evenly, and it gives you more surface area for crisping. Coating it in cornflour rather than flour gives a lighter, crunchier finish that stays crisp even once the sauce hits the pan. That matters, because the last thing you want is soggy chicken.

The sauce itself is built for speed. Dark soy brings depth and colour, mirin adds sweetness and shine, sweet chilli does exactly what it says on the tin, and sriracha brings warmth without overpowering everything else. Garlic and ginger round it out and make it feel like something you’d happily order in a restaurant.

Why flattening the chicken matters

This step is easy to skip, but it makes a huge difference. Flattened chicken cooks faster, browns more evenly, and stays juicy because you’re not overcooking thick parts while waiting for thinner bits to catch up.

It also means the coating crisps properly. When chicken breasts are uneven, you end up with patches that steam instead of fry. Flattening removes that problem completely.

You don’t need to go paper-thin. About 1cm is perfect. Enough to keep it juicy, thin enough to cook quickly.

Cornflour over flour, always

Cornflour is doing a lot of work here. It creates a crisp, almost lacquered coating that stands up to the sauce instead of absorbing it instantly. That’s what gives you that takeaway-style texture without deep frying.

Adding Chinese five spice directly into the cornflour means the flavour is baked into the crust, not just sitting in the sauce. Every bite tastes seasoned, not just coated.

The sauce, simple but intentional

This sauce is quick, but it’s not random. Every ingredient has a job.

Dark soy sauce adds salt and colour, giving that deep, glossy finish. Mirin brings sweetness and a slight acidity that keeps things balanced. Sweet chilli sauce gives body and shine, while sriracha adds heat that you can adjust easily. Garlic and ginger are non-negotiable, they add warmth and savoury depth that stops the sauce tasting flat.

Cooking the sauce directly in the pan with the chicken means it thickens naturally as it bubbles, clinging to the meat instead of pooling underneath it. That’s where the stickiness comes from, no cornflour slurry, no extra steps.

What to serve it with

This is one of those dishes that adapts to your mood.

Sticky rice is the obvious choice, perfect for soaking up sauce. Egg noodles work brilliantly too. If you want something a bit different, salt and pepper wedges are a surprisingly good match, crispy potatoes against that sticky sauce just works. Greens like broccoli, green beans, or pak choi keep things balanced and stop it feeling too heavy.

However you serve it, make sure there’s something on the plate designed to catch sauce. You’ll thank yourself later.

A weeknight hero

This is proper weeknight food. Fast, satisfying, minimal washing up, and full of flavour. You don’t need to marinate, you don’t need to plan ahead, and you don’t need to babysit it. Start to finish in 20 minutes, including prep.

It’s also a great gateway recipe. If someone says they’re “not confident with Asian-style cooking”, this is the one to start with. Straightforward ingredients, clear steps, and a big payoff.

Ingredients

2 chicken breasts
4 tbsp cornflour
1 tbsp Chinese five spice

2 tbsp dark soy sauce
1 tbsp mirin
2 tbsp sriracha
2 tbsp sweet chilli sauce
1 tsp garlic paste
1 tsp ginger paste

To serve (optional):
Sesame seeds
Spring onions, sliced

Method

1. Pop the chicken breasts into sandwich bags, then use a rolling pin to bash each breast until it’s about 1cm thick.

2. Add the cornflour and Chinese five spice into a bowl and mix well. Coat the chicken breasts evenly in the cornflour.

3. Heat a good amount of cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown and crispy on both sides. This should take around 4–5 minutes per side.

4. While the chicken cooks, make the sauce. Add the dark soy sauce, mirin, sriracha, sweet chilli sauce, garlic paste, and ginger paste into a bowl or jug and mix until well combined.

5. Once the chicken is cooked through and crispy, pour the sauce into the pan.

6. Let it bubble for a few minutes, turning the chicken and spooning the sauce over it until it’s thick, glossy, and sticky.

7. Dish it up with your chosen sides. Spoon over any extra sauce and finish with sesame seeds and sliced spring onions.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work really well and stay extra juicy. Cooking time may increase slightly.

Is this very spicy?
It’s more sweet than spicy. If you want more heat, add extra sriracha. If you want it milder, reduce it slightly.

Can I make this gluten free?
Yes. Use a gluten-free soy sauce and check your sweet chilli sauce is gluten free.

Will the chicken stay crispy?
It stays crisp enough for serving, but like all sticky sauces, it will soften over time. Best eaten straight away.

Can I double the sauce?
Absolutely. If you like extra sauce for rice or veg, doubling it is a great idea.

Can I prep this ahead?
You can mix the sauce in advance, but cook the chicken fresh for best texture.

This sticky chilli chicken is fast, bold, and ridiculously satisfying. It’s the kind of recipe that earns a permanent place in your rotation, because when you want something comforting, a bit indulgent, and guaranteed to hit the spot, this always delivers.