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Sweet and spicy chicken recipe

Sweet and Spicy Chicken

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6
Author: Amy Duska


  • 2 large chicken breasts cut into 1 inch pieces
  • ½ cup all purpose flour
  • 2 large eggs beaten
  • 2 cups Panko bread crumbs
  • ¼ cup plum sauce
  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce I use reduced sodium soy sauce
  • 3 T ancho chile sauce
  • 2 teaspoon sriracha sauce
  • 1 T cornstarch
  • 4 cups steamed rice
  • Garnish with sesame seeds and chopped chives optional


Bake chicken

  • Preheat oven to 350°F.
  • Place the flour, eggs and panko bread crumbs into three separate bowls.
  • Lightly coat the chicken in the flour, dredge through the eggs and coat with panko bread crumbs. Press the crumbs onto the chicken to make sure it is evenly coated.
  • Place a lightly sprayed cooling rack onto a baking sheet and arrange the chicken in an even layer. (If you don't have a cooling rack, lightly spray a baking pan and turn the chicken half way through the cooking time to ensure even browning).
  • Bake for 15-20 minutes until cooked through and the coating is golden brown.

Make the sauce

  • Combine the plum sauce, rice wine vinegar, soy sauce, ancho chile paste, sriracha sauce and cornstarch in a heavy saucepan and whisk over medium-high heat until it thickens.
  • Stir the baked chicken into the sauce and serve over steamed rice. Garnish with sesame seeds and chopped chives.


Store leftovers in the fridge, covered, for up to 4 days.


Serving: 1bowl | Calories: 484kcal | Carbohydrates: 59g | Protein: 42g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 151mg | Sodium: 988mg | Potassium: 720mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 3mg