There’s something magical about the combination of crispy chicken, a sticky, fiery glaze, and the perfect balance of sweet and savory flavors. Chang’s Spicy Chicken is the kind of dish that turns an ordinary dinner into something unforgettable.
The first bite hits with a bold punch of heat from chili flakes, followed by the deep umami of soy sauce and hoisin, and finally, a lingering sweetness that keeps you coming back for more. This recipe has been making waves because it delivers restaurant-quality flavor at home—without the takeout price tag.
Plus, it’s incredibly easy to make! The light cornstarch coating creates a crispy, golden crust that soaks up the rich, spicy sauce without turning soggy. And the best part? You control the spice level, making it perfect for heat lovers and milder palates alike.
Pair this dish with a Chicken Teriyaki Pineapple Bowl for a tropical twist or a refreshing Chicken Salad to balance out the heat. Whether you’re making a quick weeknight dinner or hosting a weekend feast, this dish is a guaranteed crowd-pleaser.
Why You’ll Want to Make This Again and Again!
- Crispy Perfection – That light cornstarch coating gives the chicken a perfect crunch, absorbing the sauce beautifully without getting soggy.
- Homemade Takeout Magic – It’s faster (and cheaper!) than ordering in, plus you get to tweak the spice level exactly to your liking.
- Surprisingly Simple – Just a few pantry staples come together for a dish that feels gourmet with minimal effort.
- Endlessly Versatile – Swap chicken for tofu, add more veggies, or serve over fried rice for a new twist each time.
- A Spice Lover’s Dream – Love heat? Amp up the chili flakes. Prefer it mild? Dial them down. You’re in control!
Chang’s Spicy Chicken Recipe
Equipment
- Large skillet or wok
- Mixing bowls
- Measuring spoons and cups
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 1 tbsp canola oil
- 1 lb chicken breast diced
- 1/2 cup cornstarch
- 1 bunch green onions for garnish
- Sesame seeds for garnish
Sauce:
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 cloves garlic minced
- 1/2 tsp chili flakes or more to taste
Rice:
- 1 cup white rice
- 1 1/2 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Cook the rice: Bring water, butter, and salt to a boil, add rice, cover, and simmer until tender.
- Coat chicken in cornstarch for a crispy texture.
- Heat oil in a skillet and cook the chicken until golden brown.
- In a bowl, mix sweet chili sauce, soy sauce, hoisin sauce, garlic, and chili flakes.
- Pour the sauce over the cooked chicken and stir until well coated.
- Simmer for a few minutes until the sauce thickens and clings to the chicken.
- Garnish with sesame seeds and green onions.
- Serve hot with rice and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 449kcal |
| Carbohydrates | 62g |
| Protein | 29g |
| Fat | 8g |
| Sugar | 9g |
| Sodium | 890mg |
Creative Ways to Elevate Chang’s Spicy Chicken!
- Smoky Charred Flavor – Instead of pan-frying, grill the chicken over high heat to develop a smoky, slightly charred exterior. Toss it in the sauce just before serving for a bold, grilled take on the dish.
- Velveting for Ultimate Tenderness – Marinate the chicken in a mixture of cornstarch, egg white, and a splash of soy sauce for 15 minutes before cooking. This traditional Chinese technique ensures ultra-tender, juicy bites.
- Caramelized Honey Glaze – Swap out some of the sweet chili sauce for honey and let the sauce simmer longer to create a thicker, caramelized glaze with deep, rich flavors.
- Crunchy Nutty Finish – Sprinkle toasted peanuts or cashews on top for a satisfying crunch and a subtle nutty contrast to the spicy-sweet sauce.
- Savory Miso Boost – Add a teaspoon of white miso paste to the sauce for an umami-rich depth that enhances the balance of sweet, salty, and spicy flavors.
- Tangy Tamarind Twist – Stir in a bit of tamarind paste or fresh lime juice for a tangy kick that brightens up the bold flavors of the dish.
- Korean-Style Spicy Chicken – Add gochugaru (Korean chili flakes) or gochujang (fermented chili paste) for a deep, smoky heat with a slight sweetness, inspired by Korean fried chicken.
- Crispy Rice Bed – Instead of serving with plain steamed rice, press cooked rice into a hot pan with a little oil to create a crispy-bottomed layer that adds texture and a toasty flavor.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
