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Sweet & Spicy Sticky Chicken

Servings: four.

This dish, full of Asian flavors, is best served with plenty of steamed jasmine rice and sautéed snap peas. 


  • 1/2 cup dark brown sugar
  • 1/4 cup fish sauce
  • 1/3 cup water
  • 3 Tbs. rice-wine vinegar
  • 2 Tbs. soy sauce
  • 1 Tbs. minced fresh ginger
  • 1 clove garlic, minced
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. crushed red pepper flakes
  • 1 Tbs. peanut or vegetable oil
  • 3 scallions (white and green parts), thinly sliced
  • 8 chicken thighs (bone in or boneless), fat and skin removed
  • Cilantro sprigs for garnish

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 115
  • Sodium (mg): 2040
  • Carbohydrates (g): 30
  • Fiber (g): 1
  • Protein (g): 29


  • In a bowl, whisk the brown sugar, fish sauce, water, rice-wine vinegar, soy sauce, ginger, garlic, black pepper, and red pepper flakes.
  • Heat the oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes. 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, until cooked, 25 to 30 minutes.
  • Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce by half or until it is slightly thickened and resembles a bubbling caramel sauce. Serve the chicken with the sauce, garnished with the cilantro sprigs.


Look for fish sauce in the Asian section of your grocery store or at an Asian market.


Rate or Review

Reviews (4 reviews)

  • Vision | 02/10/2009

    Very good. I also doubled the recipe sauce, but used less sugar

  • MaryG | 10/31/2008

    Excellent easy dish with good heat. Agree with recommendation to reduce sugar to 1/3 cup and to double the sauce.

  • cookiegirl52 | 02/27/2008

    I've made this recipe many times over the years. I often cut back on the amount of sugar used to 1/3 cup. It's a favorite at our house and a recipe my son requested when he moved to Atlanta. Tasty and easy. What more could you ask for in a recipe?

  • lakewinni | 11/13/2007

    I love this recipe! Definately double the sauce, you'll need it for the rice.

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