Sweet & Spicy Sticky Chicken

Total Time
Prep 5 mins
Cook 25 mins

Moist chicken thighs coated in a thick sweet and spicy Asian sauce coat. Incredible! Our family loved it!! I even used frozen thighs right into the pan. Serve with Jasmine rice and sauteed snap peas. Recipe from Fine Cooking Magazine

Ingredients Nutrition


  1. In a bowl, whisk together the brown sugar, fish sauce, water, rice wine vinegar, soy sauce, ginger, garlic, black pepper and crushed red chile flakes.
  2. Heat oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes.
  3. Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, turning the thighs occasionally for about 20 minutes.
  4. Then turn the heat back up to high and cook for another 5 to 10 minutes until sauce thickens and slightly browns chicken. Garnish with cilantro.
Most Helpful

5 5

Loved this one. Used chicken breasts instead of thighs, and cubed them for faster cooking. Thank you for posting.

5 5

My company loved this chicken and I did too! So easy to make, quick, and flavor. Make more than you think because everyone loves it! Thanks for making me look good Ridgely!

2 5

This turned out EXREMELY salty!! I dont know if it was the brand of fish sauce I used but it was pretty close to inedible!