Skip the takeout. This sticky chicken recipe is the sweet and spicy version you are going to want to make on repeat. The chicken gets coated in cornstarch and air fried until golden and crispy, then tossed in a sauce made with honey, honey hot sauce, garlic, and a splash of white wine vinegar that clings to every single piece.
The honey hot sauce is what makes this sauce different from every other sticky chicken recipe out there. It builds heat and sweetness into the sauce at the same time so you get this layered, complex flavor without adding anything extra. Done in 30 minutes, way better than delivery.
Why You’ll Love This Sticky Chicken Recipe
- The air fryer makes this crispier than any stovetop version. No oil splatter, no standing over a pan, no mess. The chicken comes out golden and crispy every single time.
- Honey hot sauce is the ingredient that makes this sauce different. Every other sticky chicken recipe uses a standard sweet sauce. This one has built-in heat and a layered sweetness that you cannot get from regular hot sauce alone.
- The cornstarch coating creates a light shell that the sauce clings to perfectly. This is what gives you that restaurant-style sticky coating instead of sauce that just slides right off.
- One bowl for the sauce, one air fryer basket. Minimal cleanup.
- Sweet, spicy, sticky, and ready in 30 minutes.
- Easy to make gluten free with coconut aminos, tamari, or gluten free soy sauce in place of regular soy sauce.
- Great over rice, noodles, or with vegetables tossed in.
- If you love easy Asian-inspired chicken dinners like this one, you will also love my one pan gluten free chicken teriyaki and my gluten free General Tso’s chicken.
The Sticky Chicken Sauce
This is the section that makes all the difference. Here is what each ingredient does and why it works:
- Honey: The base sweetness and what makes the sauce sticky. It thickens as it heats and coats the chicken with that glossy finish you are going for. You can sub maple syrup instead of honey if needed.
- Honey hot sauce: This is what makes this recipe different from every other version out there. It adds heat and a second layer of sweetness that regular hot sauce does not give you. Frank’s Honey Hot Sauce is the go-to.
- Soy sauce, gluten free soy sauce, coconut aminos, or tamari: The salty, savory backbone of the sauce. All four work interchangeably here. Use coconut aminos or tamari to keep it gluten free.
- White wine vinegar: Cuts through the sweetness so the sauce does not taste flat or one-note. Do not skip it.
- Red pepper flakes: Adjustable heat. Start with 1 teaspoon and go up from there depending on your preference.
- Cornstarch: Thickens the sauce as it cooks. Without it the sauce will be thin and runny instead of sticky and glossy.
- Garlic: Goes into the pan first to build the flavor base before the sauce goes in. Do not rush this step.
ingredients & substitutions
Chicken: Cut into 1-inch pieces so everything cooks evenly in the air fryer and every piece gets fully coated in sauce. Chicken thighs work great here too and stay a little juicier than breasts.
Cornstarch for coating: This is what makes the chicken crispy before it ever touches the sauce. Coat each piece lightly and shake off the excess. Too much and it gets gummy, too little and the sauce has nothing to grip.
Olive oil: Just 1 tablespoon in the pan to brown the garlic. The air fryer handles the chicken with no added oil needed.
White rice: Optional for serving but the sauce soaks into jasmine or white rice perfectly. Cauliflower rice or rice noodles work great too.
How to Make This Sticky Chicken Recipe
Step 1: In a bowl, combine the honey hot sauce, honey, soy sauce, white wine vinegar, red pepper flakes, and cornstarch. Whisk until fully combined and no cornstarch lumps remain. Set aside.
Step 2: Cut the chicken into 1-inch pieces. Toss each piece lightly in cornstarch and shake off any excess.
Step 3: Air fry the chicken in a single layer according to your air fryer’s instructions until golden brown and cooked through, reaching an internal temperature of 165°F. Do not overlap the pieces or they will steam instead of crisp. Work in batches if needed.
Step 4: While the chicken cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 3-4 minutes until golden and fragrant.
Step 5: Pour the sauce mixture into the skillet. Cook on medium heat for 3-4 minutes, stirring frequently, until the sauce thickens and turns glossy.
Step 6: Add the cooked chicken to the sauce. Toss to coat every piece fully. Let everything warm together for 1-2 minutes.
Step 7: Serve over white rice. Top with green onions and sesame seeds if desired and enjoy!
Tips for the Best Sticky Chicken
- Sauce too thin? Keep stirring on medium heat until it coats the back of a spoon. If it is still not thickening, whisk together half a tablespoon of cornstarch with one tablespoon of cold water and stir it into the sauce.
- Sauce too sweet? Add a splash more white wine vinegar. It cuts through the sweetness immediately.
- Chicken not getting crispy in the air fryer? Make sure the pieces are in a single layer with space between them. Overcrowding is the most common reason air fryer chicken steams instead of crisps.
- Sauce not clinging to the chicken? Make sure you coated the raw chicken in cornstarch before air frying. That coating is what gives the sauce something to grip.
- Want more heat? Add more red pepper flakes or a second tablespoon of honey hot sauce. Taste the sauce before the chicken goes in and adjust from there.
- Spray the cornstarch coated chicken with olive oil spray before air frying for an even crispier coating.
Easy Variations
- Add sliced bell peppers, broccoli, or green beans to the skillet with the garlic for a full meal in one pan.
- Swap chicken for pressed tofu for a plant-based version, coat in cornstarch the same way.
- Serve over rice noodles or lo mein instead of white rice.
- Add a tablespoon of sesame oil to the sauce for a nuttier, more Asian-inspired flavor.
- Use sriracha instead of honey hot sauce for a different heat profile.
What to Serve With Sticky Chicken
The sauce in this recipe is the best part so you want something that soaks it up. White or jasmine rice is the obvious choice and it works perfectly. For something lighter, serve it over cauliflower rice or in lettuce cups.
If you want to add vegetables without dirtying another pan, toss broccoli or green beans directly into the skillet with the garlic in Step 4. They absorb the sauce as everything cooks together and it is honestly the best version of this dish. My sweet chili chicken stir fry is a great option if you want something similar with more vegetables built in.
Storage and Make Ahead Tips
Fridge: Store in an airtight container for up to 3-4 days. The sauce thickens in the fridge but loosens right back up when reheated with a splash of water.
Reheat: Warm gently in a pan on the stovetop over medium low with a splash of water to loosen the sauce. The microwave works too, just stir halfway through so everything heats evenly.
Meal prep: Cook extra chicken and make the sauce ahead of time. Store them separately in the fridge for up to 3 days and combine when ready to eat.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium low.
Recipe FAQs
Two things. The air fryer gives you a crispier chicken than pan frying with no oil splatter or mess. And the honey hot sauce adds a built-in heat and sweetness that no other sticky chicken sauce has.
Yes. Pan fry the cornstarch-coated chicken pieces in a skillet with a couple of tablespoons of oil over medium-high heat for about 3-4 minutes per side until golden and cooked through. Then follow the same sauce steps.
The cornstarch creates a light crispy shell on the outside of each piece before it goes into the sauce. That coating is what gives the sauce something to grip and is what keeps the chicken from getting soggy once it is tossed in.
Yes. Swap the soy sauce for coconut aminos, tamari, or a certified gluten free soy sauce. Everything else in the recipe is already gluten free.
Yes. Cut them into 1-inch pieces the same way and follow the same air fryer cook time. Check the internal temperature before serving and make sure it hits 165°F.
Yes. Make the sauce and cook the chicken separately, store them in the fridge for up to 3 days, and toss together when ready to serve. The chicken will crisp back up in the air fryer at 375°F for 3-4 minutes before going into the sauce.
More Easy Asian-Inspired Chicken Recipes
- One Pan Gluten Free Chicken Teriyaki
- Gluten Free General Tso’s Chicken
- Cornflake Chicken Tenders
- Sweet Chili Chicken Stir Fry
Easy Sticky Chicken Recipe (Air Fryer, 30 Minutes!)
Ingredients
- 1 lb chicken cut into 1" pieces
- 1 tablespoon honey hot sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce or gluten-free soy sauce, coconut aminos or tamari
- 1 tablespoon white wine vinegar
- 1-2 teaspoons red pepper flakes
- 1 tablespoon cornstarch
- 3 cloves garlic minced
- 1 tablespoon olive oil
For Serving
- 2 cups white rice
Instructions
- In a bowl, combine the sticky chicken sauce ingredients: honey hot sauce, honey, soy sauce, white wine Vinegar, red pepper flakes and cornstarch. Mix together.
- In a frying pan or large skillet, add the butter and garlic. Cook on medium heat for 3-4 minutes to brown the garlic.
- Add in the sauce mixture. Cook on medium heat for another 3-4 minutes until the sauce is warm and thick.
- Cut chicken into 1″ cubes. Coat your chicken pieces in cornstarch (about 1 tablespoon per pound of chicken) and air fry in a single layer according to your air fryer’s instructions until golden brown and cooked through (usually around 165°F internal temperature. Make sure to check using an instant read thermometer).
- Next, add in your chicken to the sauce. Warm the chicken and sauce together. Serve the sticky chicken over rice.
Notes
- For a thicker sauce, mix together a 1/2 tbsp cornstarch and 1 tbsp of water in a small bowl. Add to the pan while the sauce is simmering.
- Feel free to add other vegetables to the pan with the garlic, such as sliced peppers or onions.
- Serve the sticky chicken over rice of choice. Choose white rice or jasmine rice for a fluffy base. Choose brown rice for a low carb option.
- You can make the chicken pieces on baking sheets or a sheet pan in the oven, an airy fryer or in a frying pan. Cooking time will vary. You can even turn this into a slow cooker version by making chicken in the slow cooker, cooking with the sauce on low for 2-3 hours. Make extra sauce or add extra water to make sure you have enough liquid in the slow cooker. Cooking time will vary.
- Spray the cornstarch coated chicken with olive oil spray or brush with sesame oil for a crispier coating.
- Add any extra seasoning to the sticky chicken to enhance the flavors. You can add fresh ginger, sesame seeds, green onions, garlic powder or more minced garlic.
- Pair this sticky asian chicken recipe with vegetables like green beans, bell peppers, onions or broccoli.
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