Sticky Chicken Rice Bowl

Sticky Chicken Rice Bowl

There’s something incredibly satisfying about a meal served in a single bowl. No fuss, no fancy plating – just proper comfort food you can sink your fork (or chopsticks) into. And when that bowl features sticky glazed chicken nestled on a bed of steaming white rice, you’ve got a dish that delivers big flavour with minimal effort.

This sticky chicken rice bowl recipe is one we’ve returned to time and again in our kitchen. Inspired by Asian flavours – drawing influence from Chinese, Korean and Thai cuisine – it’s the kind of dish that hits all the right notes. It’s savoury, slightly sweet, and carries as much heat as you like. Whether you want it mild and family-friendly or blisteringly spicy, it’s easily adjustable to suit your taste buds.

A Dish Born from Simplicity

Like so many good things, this recipe was born out of necessity. Leftover rice in the fridge, a pack of chicken breasts needing to be used, and a half-empty bottle of soy sauce kicking about in the cupboard. With a bit of experimenting – and a lot of taste testing – we found that by adding a few pantry staples like brown sugar and honey, garlic and chilli, we could whip up something rather special. And my daughter loved it!

The ‘sticky’ element is key. That glossy, caramelised glaze on the chicken makes it moreish, almost addictive. The sugars help it cling to the meat and seep into the rice, giving every bite a burst of bold flavour. And while it’s quick enough for a midweek dinner, it’s tasty enough to serve guests on a Friday night too.

Make It as Spicy (or Not) as You Like

One of the best things about this sticky chicken rice bowl is how flexible it is. The base glaze is sweet and savoury, but you can easily turn up the heat if you like things fiery. We’ve made it with various spicy ingredients in the past: fresh red chillies, dried chilli flakes, Sriracha, and even Korean gochujang paste. Each gives it a slightly different edge, so it’s worth trying a few combinations to find your favourite. Adjusting the spice level to suit you is not one I can advise you one – it depends what you like –  we like it SPICY!

That custom heat level makes this dish perfect for households with mixed spice tolerances. Kids (or those less spice-inclined) can enjoy a milder version, while the rest of us can drizzle on some extra hot sauce for good measure.

Everyday Ingredients, Global Flavours

While it might sound exotic, the ingredients used in this sticky chicken bowl are often items you already have at home. Soy sauce, garlic, a bit of brown sugar, honey, and a splash of vinegar form the backbone of the sauce. Add an optional touch of ginger, or maybe some sesame seeds or spring onions if you have them, and you’re set (I didn’t as you can see!) 

The result is something that feels like a takeaway favourite – but made at home, fresher and exactly how you like it.

If you’re cooking for a crowd, the recipe scales easily. Serve it buffet-style with toppings like chopped peanuts, sliced cucumber, shredded carrot or even a fried egg, and let everyone build their own bowl.

Weeknight Winner

At the end of a long day, few things are as comforting as a hot, sticky, spicy meal that comes together without a lot of faff. This sticky chicken rice bowl has become one of our go-to meals for exactly that reason. It ticks all the boxes: it’s hearty, flavourful, versatile, and infinitely customisable.

Once you try it, we’re pretty sure it’ll earn a regular spot in your weekly meal rotation too.

Let us know how spicy you make yours!

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Yield: 3

Sticky Chicken Rice Bowl

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This sticky chicken rice bowl is bold, sweet, and spicy - an easy, flavour-packed meal that brings Asian-inspired comfort food to your table.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• Vegetable oil (to fry the meat)
• 3 tbsp Corn flour
• 9 tbsp Plain flour
• 1/2 tsp Salt
• 1/2 tsp Ground black pepper
• 2 tsp Paprika
• 3 Chicken breasts

For the Sauce:

• 1 tbsp sesame oil
• 2 Garlic Cloves, minced
• 1 tbsp White Wine Vinegar
• 2 tbsp Honey
• 1 tbsp Hot pepper sauce
• 3 tbsp Tomato Ketchup
• 2 tbsp Brown sugar
• 4 tbsp Soy Sauce
• 1 tbsp Dark Soy Sauce
• 150g Basmati Rice

Optional

• Sesame seeds
• Scallions (spring onions)

Instructions

Chop the chicken breasts into bite-sized pieces. In a small bowl, whisk together the two eggs and set aside.

In another bowl put the corn flour, plain flour, salt, pepper and paprika and mix well. Heat the oil in a frying pan or wok. Then dip the chicken pieces in the egg and cover each with the flour mix. Fry the pieces together in the wok. Do in batches if need be and set aside on a plate as they are cooked.

At the same time, boil some water in a saucepan and cook the rice for 10 minutes on the hob. When finished, drain and run under a hot tap in the sieve to fluff up the rice, then allow to drain again over the pan.

Prepare the sauce: mix the sesame oil, minced garlic, vinegar, honey, hot sauce, ketchup, brown sugar and soy sauce in a bowl.

When all the chicken has been cooked, add the sauce to the same pan and cook until it begins to thicken. Then add the chicken back to the pan and stir until the sauce covers all the pieces.

Notes

Serve the chicken on a bed of rice in a bowl.

Optional: garnish with some sesame seeds and/or chopped scallions.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 891Total Fat: 48gSaturated Fat: 5gUnsaturated Fat: 43gCholesterol: 82mgSodium: 1598mgCarbohydrates: 75gFiber: 8gSugar: 17gProtein: 43g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

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