Sticky Chicken Rice Bowl is the perfect combination of tender rice and baked chicken bites covered in a thick sticky sauce and it is sure to be your new favorite sweet and spicy chicken recipe. A quick and easy Asian chicken recipe, this Sticky Chicken Rice Bowl is ready to serve up in just 30 minutes!
Sweet, spicy and sticky!! There is no better way to serve up up baked chicken bites than to smother them in a thick sticky sweet and spicy Asian sauce, serve them up over rice and then top them off with copius amounts of green onions and toasted sesame seeds … um ummm good!!! Talk about the perfect comfort food, this Sticky Chicken Rice Bowl is easy to bring together and ready to hit your dinner table .. and your tummy! .. in just 30 minutes!!! That’s insane!! That makes this easy Sticky Chicken Rice Bowl my new favorite go-to easy chicken dinner idea when it comes to those nights when you have such a craving for sweet and spicy take out but don’t want the hassle, expense or the 60 minute wait to get your food. Now you have the power at your fingertips to serve up and easy Asian chicken recipe in half the time using ingredients you probably already have on hand. Perfect!!
WHAT IS STICKY CHICKEN?
Simply put, sticky chicken is chicken covered in a sweet and sometimes spicy sauce made of up of combining brown sugar, honey, soy sauce, ginger, garlic and hot sauce. The sauce has a thick consistancy that really helps it to cover the chicken perfectly.
DO I NEED TO BREAD THE CHICKEN FOR STICKY CHICKEN?
This choice is up to you. I prefer to bread my chicken in panko breadcrumbs before I bake them so that the chicken pieces have a great crunch and the sauce can really get into those nooks and crannies of the breading. If breading in not your thing, by all means, leave it out of your recipe. Your sticky sauce will still coat your chicken beautifully.
HOW DO YOU MAKE STICKY CHICKEN RICE BOWLS?
Easy! To make your Sticky Chicken Rice Bowl, start by preheating your oven to 400 degrees, rinsing your chicken breasts under cold water and then patting them dry. Cut them into bite sized pieces and set aside. Add eggs to a medium sized bowl and beat to break them up. Add panko breadcrumbs to a separate bowl and then working in batches, coat your chicken pieces in the eggs and then the breadcrumbs, lightly pressing the breadcrumbs to make sure all sides are covered and coated.
Move the coated chicken pieces to a baking sheet either sprayed with non-stick spray, covered in parchment paper or lined with a cooking rack. Bake for 15-20 minutes. While your chicken is baking, make your sauce, toast your sesame seeds and cook your rice. In a large sized sauce pan, add honey, brown sugar, soy sauce, balsalmic vinegar, garlic, ginger and sriracha.
Bring to a gentle boil over medium high heat, stirring often. Reduce temperature down to medium and simmer while your chicken is baking and then move to the sesame seeds.
Add your sesame seeds to a small sautee pan and heat over medium high heat, stirring continously. This will only take a few minutes and you want to be sure not to burn them. Keem stirring them until they toast in color and start to become fragrant. Remove them from the pan and to a small bowl to serve them up in. Next move to the rice. Add water to a large pot and bring to a boil. Stir in the instant rice, cover and remove from the heat. Let sit for 5 mintues and then fluff rice with a fork. Chop up your scallions and then when your chicken has finished cooking, remove them from the oven and add them to the sticky sauce.
Stir to combine and be sure to coat the chicken pieces completely in the sticky sauce. Now you are ready to make your Sticky Chicken Rice Bowl. Spoon rice into the bottom of your bowl, top with the sticy chicken and then garnish with scallions and toasted sesame seeds.
Looking for more easy Asian inspired recipes? Check out my Asian Chicken Rice Bowl, my Asian BBQ Ribs and my PF Changs (copycat) Mongolian Beef Recipe.
Enjoy!
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Sticky Chicken Rice Bowl
Ingredients
- 3 large chicken breasts
- 3 large eggs beaten
- 1 1/2 cups Panko breadcrumbs
- 1 cup honey
- 1 cup brown sugar
- 2/3 cup balsalmic vinegar
- 3 tablespoons hoisen sauce optional
- 2/3 cup soy sauce
- 8 - 10 cloves garlic minced
- 3 tablespoons fresh ginger grated - about 2 inch nubbie
- 4 cups water
- 4 cups instant white rice
- 6 scallions scallions chopped
- 2 tablespoons sesame seeds
- 1 - 2 tablespoons sriracha more or less to taste
Instructions
- To make your Sticky Chicken Rice Bowl, start by preheating your oven to 400 degrees, rinsing your chicken breasts under cold water and then patting them dry. Cut them into bite sized pieces and set aside. Add eggs to a medium sized bowl and beat to break them up. Add panko breadcrumbs to a separate bowl and then working in batches, coat your chicken pieces in the eggs and then the breadcrumbs, lightly pressing the breadcrumbs to make sure all sides are covered and coated. Move the coated chicken pieces to a baking sheet either sprayed with non-stick spray, covered in parchment paper or lined with a cooking rack. Bake for 15-20 minutes.
- While your chicken is baking, in a large sized sauce pan, add honey, brown sugar, soy sauce, hoisen sauce, balsalmic vinegar, garlic, ginger and sriracha. Bring to a gentle boil over medium high heat, stirring often. Reduce temperature down to medium and simmer while your chicken is baking.
- Next, add your sesame seeds to a small sautee pan and heat over medium high heat, stirring continously. This will only take a few minutes and you want to be sure not to burn them. Keem stirring them until they toast in color and start to become fragrant. Remove them from the pan and to a small bowl to serve them up in.
- Next move to the rice. Add water to a large pot and bring to a boil. Stir in the instant rice, cover and remove from the heat. Let sit for 5 mintues and then fluff rice with a fork. Chop up your scallions and then when your chicken has finished cooking, remove them from the oven and add them to the sticky sauce. Stir to combine and be sure to coat the chicken pieces completely in the sticky sauce. Now you are ready to make your Sticky Chicken Rice Bowl. Spoon rice into the bottom of your bowl, top with the sticy chicken and then garnish with scallions and toasted sesame seeds.
Notes
- I listed hoisen sauce as optional as I have made this recipe using hoisen sauce and without using it and myself, did not notice a huge difference. If you have it on hand, use it. If not, it's not necessary making a special trip to the store for it.
- If you prefer to use brown rice instead of white rice, feel free to use it instead just follow the cooking instructions for that particular type of rice.
- You can use either Panko breadcrumbs or regular breadcrumbs. Panko will be crunchier but both work just fine.
- Go as wild or tame with the sriracha as you personally like. I enjoy breathing fire so start small when adding it to your sauce 🙂
What a solid round-up! I need to bookmark this — it’s a gold mine for potluck recipes and even weeknight cooking! Thanks so much for including my soba noodles 🙂
I love chicken rice bowls so much. It is such great meal to have for dinner and I love that your crumbed the chicken also. Definitely one on my list to try!!
Mmm, this is sticky chicken looks so good! I prefer using panic breadcrumbs as well. They provide the perfect crispy crunch. wether you bake or fry.
This looks so delicious and filling! I particularly love that it’s ready in just 30 minutes! I’m definitely going to have to add this to our menu as an after-work dinner.
This looks like the best kind of Asian comfort food. A good rice bowl with some sticky chicken – yes, please!
Great idea, i like the method of preparation, but the sugar should be cut in half, its way top sweet
We’re always on the lookout for homemade Asian cuisine. So far, neither my husband nor I have been great recreating the taste of takeout. This recipe looks awesome, and we’ll definitely be trying it. 🙂
I love recipes like this! Perfect for a quick meal but still full of so much flavor.
I’m a big fan of quick & easy dinners and I absolutely love that this can be made in 30 minutes. I’m going to have to try it out!
This recipe comes at a perfect time — we have chicken thawing and I wanted to do something exciting with it! This dish sounds like what we’ve been looking for. And yes, breading the chicken with panko is a must. I think the dish needs that crunch and then the panko will help the sauce stick to the chicken. YUM!
This looks like such a perfect weeknight meal. Quick chicken dishes like this are always a hit, and that sticky sauce looks absolutely scrumptious!
One of our family favorites is sticky chicken it’s fun to watch the kids lick their fingers. This looks so simple, easy and delicious. Saving for later.
YUM!!! This recipe looks TOO DIE FOR and your photography is simply gorgeous! This sticky chicken rice bowl is a must try for sure! Thanks for sharing 🙂
I am sold with the sauce alone. It has all of my favorite Asian sauce ingredients, and paired with rice, I want this meal right now.
I’ve never made sticky chicken before, but this recipe is telling me to give it a try real soon!