Sizzling Sticky Chicken Rice Bowls Recipe: A Tangy Family Favorite

Sticky chicken rice bowls dancing with flavor on your plate.

Tender chicken pieces glazed in a rich, sweet sauce that makes your taste buds sing.

Each bite promises a perfect balance of savory and sweet elements that complement one another beautifully.

Fragrant jasmine rice serves as the delicious canvas for this mouthwatering meal.

Quick and simple ingredients come together in a symphony of delectable textures and tastes.

Comfort food meets culinary excitement in this crowd-pleasing dish that takes minimal effort but delivers maximum satisfaction.

I promise you’ll want to dive right into this incredible meal that transforms an ordinary dinner into something extraordinary.

Reasons To Enjoy Sticky Chicken Rice Bowls

• Crisp and Golden Perfection: The cornstarch coating transforms ordinary chicken into a beautifully crispy, golden-brown exterior that locks in juicy tenderness with each bite.
• Quick Weeknight Wonder: This recipe delivers restaurant-quality flavor in just 15 minutes, making it a lifesaver for busy home cooks craving a delicious meal without spending hours in the kitchen.
• Versatile Meal Solution: The simple skillet method allows for easy customization, letting you swap proteins or add your favorite veggies to create a personalized dinner that keeps everyone at the table happy and satisfied.
• Texture Triumph: The combination of crispy chicken and potential soft rice creates an exciting contrast of textures that makes every forkful interesting and enjoyable.

Sticky Chicken Rice Bowls Ingredient List

• Chicken: Tender protein that forms the main component of the dish, best with boneless skinless chicken breasts or thighs.
• Cornstarch: Light coating that helps create a crispy exterior and locks in moisture for the chicken.

• Vegetable Oil: Neutral oil for high-heat cooking, provides even browning and prevents sticking to the skillet, choose a refined oil with a high smoke point.

• Salt, Pepper: Basic seasonings that enhance the natural flavor of the chicken, adjust to personal taste preference.
• Optional Garlic Powder, Chili Flakes: Additional spices to add depth and mild heat to the chicken coating.

How You Make Sticky Chicken Rice Bowls

Step 1: Prepare Chicken Coating

In a mixing bowl, sprinkle cornstarch over diced chicken pieces. Gently toss until each piece is evenly and lightly dusted, creating a delicate protective layer that will help the chicken become crispy and golden.

Step 2: Sizzle and Brown Chicken

Warm vegetable oil in a large skillet over medium-high heat. Carefully place chicken pieces into the hot pan, allowing each morsel to dance and sizzle. Cook the chicken, turning occasionally to ensure even browning, until the exterior turns a beautiful golden-brown color and the inside is completely cooked through. This process takes about 5-7 minutes and will develop a gorgeous crispy exterior.

Step 3: Rest the Chicken

Transfer the beautifully cooked chicken pieces to a clean plate, letting them rest momentarily while preparing the remaining components of the dish. The resting period allows the juices to redistribute, ensuring each bite remains succulent and flavorful.

• Diced chicken
• Cornstarch
• Vegetable oil

Recommended Serving Suggestions:

Serve the sticky chicken over steamed white rice or brown rice. Garnish with chopped green onions, sesame seeds, and a drizzle of your favorite sauce for an extra burst of flavor.

Pro Cooking Tip:

Ensure your skillet is properly heated before adding chicken to achieve that perfect golden-brown crispiness. The sizzling sound when chicken hits the pan is your cue that the temperature is just right.

Quick Tips For Sticky Chicken Rice Bowls

• Cornstarch Coating Trick: Dust chicken pieces lightly with cornstarch to create a crispy, golden exterior that seals in moisture and helps prevent sticking to the pan.
• Perfect Searing Technique: Use a high-heat cooking method to develop a rich, caramelized color on chicken, ensuring a delicious brown crust while keeping the inside juicy.
• Temperature Control Hack: Maintain medium-high heat to achieve even cooking without burning the chicken, allowing it to develop a beautiful golden-brown color.
• Protein Flexibility Option: Easily swap chicken with tofu, shrimp, or beef to accommodate different dietary preferences or protein choices.
• Quick Cooking Shortcut: Cook chicken in batches if needed to prevent overcrowding the pan, which helps maintain high heat and ensures proper browning.

How To Keep Sticky Chicken Rice Bowls Fresh And Warm

• Refrigerate: Store leftover Sticky Chicken Rice Bowls in an airtight container within 2 hours of cooking, keeping them fresh for up to 3-4 days in the refrigerator.
• Microwave Reheating: Warm individual portions in the microwave for 1-2 minutes, stirring halfway through to ensure even heating and maintain the chicken's juicy texture.
• Skillet Refresh: Revive the dish's crispy edges by reheating in a skillet over medium heat, adding a splash of water or broth to prevent drying out and restore moisture.
• Freezer Storage: Freeze components separately for up to 2 months, with rice and chicken in sealed containers to preserve flavor and prevent freezer burn.

What To Eat With Sticky Chicken Rice Bowls

• Pair with Crisp White Wine: A chilled sauvignon blanc cuts through the richness of the sticky chicken, offering a refreshing contrast that brightens each bite with its citrusy and herbaceous notes.
• Complement with Asian Cucumber Salad: A cool, tangy cucumber salad with rice vinegar and sesame seeds provides a crunchy, light side that balances the warm, savory chicken rice bowl.
• Match with Craft Ginger Beer: A spicy, effervescent ginger beer enhances the dish's flavor profile, adding a zesty kick that harmonizes with the sticky chicken's sweet and savory elements.
• Serve with Jasmine Green Tea: A smooth, aromatic green tea cleanses the palate between bites, its subtle grassiness and mild sweetness perfectly echoing the dish's Asian-inspired flavors.

Sticky Chicken Rice Bowls Recipe Variations

• Spicy Korean Chicken Rice Bowl: Swap cornstarch coating for gochujang sauce, adding red pepper flakes and a splash of rice vinegar for a fiery kick.
• Mediterranean Herb Chicken Rice Bowl: Replace vegetable oil with olive oil, season chicken with oregano, thyme, and lemon zest for a bright, aromatic Mediterranean-inspired version.
• Teriyaki Glazed Chicken Rice Bowl: Coat cooked chicken in homemade teriyaki sauce made with soy sauce, mirin, and honey, garnishing with sesame seeds and green onions for an authentic Japanese flavor profile.
• Coconut Curry Chicken Rice Bowl: Introduce coconut milk and yellow curry powder during cooking, creating a creamy, fragrant alternative that brings warm, complex spices to the classic recipe.

Sticky Chicken Rice Bowls FAQ Guide

• Why use cornstarch to coat the chicken?

Cornstarch creates a light, crispy exterior on the chicken that helps seal in moisture and gives a golden-brown color when cooking. It also helps the sauce stick better to the chicken, creating a more flavorful dish.

• Can I use a different type of protein instead of chicken?

Absolutely! You can substitute chicken with tofu, beef, or shrimp. Just adjust cooking times accordingly to ensure your protein is cooked through and reaches the proper internal temperature.

• What's the best way to get a nice golden-brown color on the chicken?

Use a large skillet with medium-high heat and avoid overcrowding the pan. This allows the chicken pieces to brown evenly without steaming, creating that delicious crispy exterior you want in a sticky chicken rice bowl.

• Is it important to flip the chicken while cooking?

Yes, flipping the chicken ensures even cooking and helps develop a uniform golden-brown color on all sides. This technique prevents burning and promotes consistent texture throughout the dish.

Sticky Chicken Rice Bowls Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Mouthwatering sticky chicken rice bowls deliver a perfect balance of savory and sweet Asian-inspired flavors. Tender marinated chicken nestled over fluffy rice creates an irresistible meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Sticky Chicken Rice Bowls

Protein:

• 1 lb (450 g) chicken thighs or breasts, diced

Sauce and Seasoning:

• ¼ cup (60 ml) soy sauce
• ¼ cup (60 ml) honey
• 2 tablespoons rice vinegar or apple cider vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• ¼ teaspoon red pepper flakes (optional, for spice)

Cooking and Garnish:

• 2 tablespoons vegetable oil
• 2 cups cooked white or brown rice
• 1 cup (150 g) steamed or roasted vegetables (e.g., broccoli, carrots, or snap peas)
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Coat diced chicken thoroughly with cornstarch, ensuring each piece is completely and evenly dusted to create a crispy exterior.
2. Warm vegetable oil in a spacious skillet over medium-high temperature, creating a sizzling cooking surface.
3. Carefully place cornstarch-covered chicken pieces into the hot skillet, allowing them to develop a beautiful golden-brown crust.
4. Gently maneuver chicken pieces during cooking, rotating to achieve uniform browning and ensure complete internal cooking.
5. Monitor chicken’s color transformation and internal temperature, cooking until pieces are perfectly crisp and cooked through without drying out.
6. Once chicken reaches optimal doneness, delicately transfer pieces from skillet onto a clean plate, preserving their crunchiness and heat.

Notes

• Keep chicken pieces uniform in size for even cooking and golden-brown exterior.
• Use paper towels to pat chicken dry before adding cornstarch to ensure maximum crispiness and better coating adhesion.
• Select boneless, skinless chicken thighs as an alternative to chicken breasts for more flavor and juiciness.
• Allow chicken to rest for a few minutes after cooking to help retain internal moisture and prevent dryness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 18 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 80 mg