If you’re looking for a quick, flavorful dinner that tastes like your favorite Asian takeout but feels homemade and wholesome, this Sticky Chilli Chicken with Rice is the perfect recipe. Crispy chicken pieces are coated in a glossy, sweet-and-spicy sauce and served over fluffy rice for a comforting, crowd-pleasing meal.
This dish is ideal for busy weeknights, meal prep, or when you want something impressive without spending hours in the kitchen.
Sticky Chilli Chicken with Rice
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30–35 minutes
Servings: 4
Ingredients
For the Chicken
- 500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp cornflour (cornstarch)
- 1 tbsp all-purpose flour
- 1 egg, lightly beaten
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 1–2 tbsp neutral oil (sunflower, rapeseed, or avocado oil)
For the Sticky Chilli Sauce
- 2 garlic cloves, minced
- 1 red chilli, finely chopped
(or 1 tsp chilli flakes for a milder version) - 3 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar or lime juice
- 2 tbsp ketchup
- 1 tsp sesame oil (optional, for extra flavor)
For the Base
- 200 g (1 cup, uncooked) sticky rice
(glutinous rice or jasmine rice works well)
Optional Garnishes
- Spring onions (green onions), sliced
- Sesame seeds
Instructions
1. Cook the Rice
Rinse the rice thoroughly under cold water until the water runs clear.
Cook according to package instructions until fluffy and tender. Set aside and keep warm.
2. Prepare the Chicken
In a bowl, mix cornflour, flour, garlic powder, paprika, salt, and black pepper.
In a separate bowl, toss the chicken pieces with soy sauce and the beaten egg until well coated.
Add the flour mixture and toss until each piece is evenly coated.
3. Fry the Chicken
Heat 1–2 tablespoons of oil in a large pan over medium-high heat.
Fry the chicken in batches for 6–8 minutes, turning occasionally, until golden brown and crispy.
Remove from the pan and set aside.
4. Make the Sticky Chilli Sauce
In the same pan, add the minced garlic and chopped chilli.
Fry for 1–2 minutes until fragrant.
Add soy sauce, honey, rice vinegar, ketchup, and sesame oil.
Stir well and let the sauce simmer for 2–3 minutes until thick, glossy, and sticky.
5. Combine
Add the crispy chicken back into the pan.
Toss well until every piece is fully coated in the sticky chilli sauce.
6. Serve
Spoon the sticky rice into bowls, top with sticky chilli chicken, and garnish with spring onions and sesame seeds. Serve hot and enjoy.
Why You’ll Love This Meal (Benefits & Advantages)
1. High in Protein
Chicken provides lean protein that supports muscle growth, keeps you full longer, and helps maintain energy levels.
2. Balanced & Satisfying
This meal combines protein, carbohydrates, and healthy fats, making it filling and well-balanced.
3. Better Than Takeout
You control the ingredients, sugar, and oil, making it healthier than restaurant versions without sacrificing flavor.
4. Quick & Easy
Ready in about 30 minutes, it’s perfect for busy weeknights or last-minute dinner ideas.
5. Customizable Heat Level
You can easily adjust the spice level to suit kids, guests, or personal preference.
6. Great for Meal Prep
Sticky chilli chicken stores well and reheats beautifully, making it ideal for lunches or next-day dinners.
Read more: Chicken Avocado Melt Sandwich (Easy, Creamy & Protein-Packed)
