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Sweet Hot Chicken

Sweet Hot Chicken

A perfect balance of sweetness and heat, this Sweet Hot Chicken recipe is quick, easy, and bursting with bold flavors. Whether you prefer honey-glazed tenders or gochujang-spiced wings, these recipes will elevate your home cooking.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 searving
Course: Main Course
Cuisine: American, asian
Ingredients Equipment Method

Ingredients
  

  • For the Chicken:
  • 500 g boneless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 egg beaten
  • 1/2 cup buttermilk
  • Oil for frying if deep-frying
  • For the Sweet Hot Sauce:
  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons hot sauce Sriracha or Gochujang
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger grated
  • 2 tablespoons water
  • 1 teaspoon cornstarch to thicken sauce

Equipment

  • Mixing bowls
  • whisk
  • Tongs
  • Frying pan or air fryer
  • Wire rack (for baking method)

Method
 

  1. Prepare the Chicken:
  2. In a bowl, mix cornstarch, flour, baking powder, salt, black pepper, cayenne, and smoked paprika.
  3. In a separate bowl, whisk the egg with buttermilk.
  4. Dip the chicken into the buttermilk mixture, then coat evenly in the dry mix.
  5. Cooking Methods:
  6. Deep-Frying: Heat oil to 350°F (175°C). Fry chicken in batches for 5-6 minutes until golden and crispy. Drain on a wire rack.
  7. Air-Frying: Preheat air fryer to 400°F (200°C). Spray chicken with oil and cook for 10 minutes, flipping halfway.
  8. Baking: Preheat oven to 425°F (220°C). Place coated chicken on a wire rack over a baking sheet. Spray with oil and bake for 20-25 minutes.
  9. Make the Sauce:
  10. In a pan over medium heat, combine honey, soy sauce, hot sauce, garlic, red pepper flakes, vinegar, sesame oil, and ginger.
  11. Mix cornstarch with water and stir into the sauce to thicken.
  12. Simmer for 2 minutes, stirring constantly.
  13. Combine:
  14. Toss crispy chicken pieces in the sauce until well coated.
  15. Serve immediately, garnished with sesame seeds and chopped green onions.