📝 Introduction
If you like your chicken bold, spicy, and packed with flavor, this Sticky Flame Chicken Strips recipe is your new go-to. The crispy golden chicken is tossed in a fiery-sweet glaze that balances heat, sweetness, and a touch of tang. Perfect as a game-day snack, party appetizer, or main dish over rice or slaw. This recipe brings the heat — and the flavor.
🛒 Ingredients
For the Chicken Strips:
- 500g (1 lb) boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- Vegetable oil (for frying)
For the Sticky Flame Sauce:
- 1 tbsp oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- ¼ cup hot sauce (like Frank’s RedHot or sriracha)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil (optional)
- 1 tsp chili flakes (adjust to taste)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
🍳 Instructions
1. Marinate the Chicken:
- In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika.
- Add chicken strips and marinate for at least 30 minutes (or up to overnight in the fridge).
2. Prepare the Dredge:
- In another bowl, combine flour and cornstarch.
- Remove chicken from marinade and dredge each strip thoroughly in the flour mixture. Press the coating onto the chicken to ensure crispiness.
3. Fry the Chicken:
- Heat oil in a deep pan to 175°C (350°F).
- Fry chicken strips in batches for 5–7 minutes, or until golden brown and fully cooked.
- Drain on paper towels or a wire rack.
4. Make the Sticky Flame Sauce:
- In a saucepan, heat 1 tbsp oil. Sauté garlic and ginger until fragrant (about 30 seconds).
- Add hot sauce, soy sauce, honey, brown sugar, vinegar, sesame oil, and chili flakes. Stir to combine.
- Let it simmer for 2–3 minutes.
- Add the cornstarch slurry, stirring until the sauce thickens into a sticky glaze.
5. Coat the Chicken:
- Toss the fried chicken strips in the hot, sticky flame sauce until fully coated.
- Optionally garnish with chopped green onions or sesame seeds.
🔥 Serving Suggestions
- Serve over steamed jasmine rice or garlic noodles.
- Pair with a cool ranch or blue cheese dip.
- Add to wraps or sandwiches for a fiery kick.
🍗 Tips & Variations
- Not too spicy? Reduce hot sauce and chili flakes.
- Want extra crispy? Double dredge the chicken: dip in flour, then back into the buttermilk, then back into the flour.
- Air-fryer version: Cook at 200°C (390°F) for 15–18 mins, flipping halfway. Lightly oil the chicken first.