This post may contain affiliate links. Read my disclosure policy.
Why You Will Love Jaynah’s Sweet & Spicy Crispy Chicken Stir-Fry
One thing about me, I LOVE yapping with my sister! One day we were talking about Lord knows what, and she said something that gave me a delicious idea: crispy chicken and bok choy stir-fry.
My sister has really come to love bok choy, and if you know anything about her, you know she LOVES Chinese takeout. She especially loves those crispy chicken bites, so I wanted to create something that combined everything she already loves into one dish.
I was inspired by the flavors of dishes like General Tso’s and Kung Pao chicken, but I wanted to put my own spin on it. Instead of a heavy sauce, I went for a sweet and savory sauce with hoisin, oyster sauce, brown sugar, sesame oil, and a little red pepper for heat. Then I added fresh bok choy, bell peppers, ginger, garlic, and dried chilies to bring the whole thing together.
And that’s how Jaynah’s Sweet & Spicy Crispy Chicken Stir-Fry was born!
The crispy chicken is light and crunchy thanks to a very simple Sprite batter, while the sauce adds just the right amount of sweetness and spice. Serve it over white rice and you’ve got a Chinese takeout-inspired dinner right at home.
My sister will be cooking more often now, so I wanted to make this recipe especially easy to follow so she can make it at home over and over again. I even took her a plate after making it, and news flash: SHE LOVED IT!
Ingredients
- Chicken: 4 chicken breasts, cut into bite-sized pieces.
- Knorr Liquid seasoning: for a deep, savory umami base.
- Seasonings & Coating: garlic powder, black pepper, red pepper flakes, toasted sesame oil, cornstarch, and all-purpose flour.
- Sprite: 15 fl oz of very cold Sprite. The carbonation and chill create an ultra-light, crispy crust!
- Dried chilies: 1 ounce dried chilies for a little extra heat.
- Stir-fry vegetables: minced ginger, garlic cloves, red bell pepper, and bok choy.
- Hoisin & Oyster sauce: hoisin sauce and oyster sauce for that classic glossy takeout flavor.
- Brown sugar: 3 tablespoons for a rich, golden sweetness.
- Cooking oil: Neutral oil for deep frying in your cast-iron skillet, plus a splash for the wok.
- For serving: Green onions, sesame seeds, and white rice.
How to Make Jaynah’s Sweet & Spicy Crispy Chicken Stir-Fry
Start by prepping your chicken. In a medium bowl, combine the cubed chicken breasts, liquid seasoning, black pepper, and garlic powder. Add in the 2 tablespoons of cornstarch and 1 tablespoon of oil, mixing well until every piece is coated. Set it aside to marinate for at least 30 minutes.
While the chicken marinates, whisk together your sauce. In a bowl, combine the hoisin sauce, oyster sauce, red pepper flakes, brown sugar, and toasted sesame oil. In a small cup, whisk the 1 teaspoon of cornstarch into 1/4 cup of water to make a slurry, then pour it straight into the sauce mixture. Whisk until uniform and set aside.
Heat your frying pan over medium-high heat until hot. Prepare your batter right before frying. In a bowl, add the 1 cup of flour and pour in the 15 fl oz of very COLD Sprite. Whisk quickly until you get a thin, pancake-like batter consistency.
Coat the marinated chicken cubes in the Sprite batter and carefully drop them into the skillet. Fry in batches until golden, crispy, and cooked through to 165°F. Remove the chicken and set it aside on a wire rack to drain.
Heat a wok or large skillet over high heat with a splash of oil. Add the minced garlic, minced ginger, sliced red bell pepper, dried red chilies, and chopped bok choy. Saute quickly for 2 to 3 minutes until the veggies are tender-crisp and still have a slight bite.
Throw the crispy fried chicken directly into the wok with the vegetables, then pour the sweet and savory sauce all over the top. Toss everything together over high heat for 1 to 2 minutes until the sauce bubbles up, thickens, and clings to every piece of crunchy chicken.
Top with sliced green onions and sesame seeds, then serve hot over white rice.
Hey Foodie! Want more recipes like this? Subscribe to Ne’s Kitchen Newsletter!
Tips for the Best Sweet & Spicy Crispy Chicken Stir-Fry
- Use very cold Sprite. This is one of the most important parts of this recipe! The cold Sprite helps give the chicken that light, crispy texture you typically get with dishes like Orange Chicken. It also adds a subtle sweetness to the batter that works so well with the sweet and savory sauce. If you love crispy takeout-style chicken, try my Orange Chicken recipe next!
- Let the chicken marinate. Even though the chicken is going into a flavorful sauce, don’t skip the initial seasoning. Giving it at least 30 minutes allows the liquid seasoning, garlic powder, and pepper to flavor the chicken before it ever hits the batter.
Variations & Substitutions
- Use chicken thighs: Boneless, skinless chicken thighs would also work well if you prefer darker meat.
- Knorr Seasoning Sub: If you don’t have Knorr liquid seasoning on hand, use soy sauce instead!
- Veggie Mix-Ins: Feel free to toss in snap peas, sliced mushrooms, or sliced carrots to clear out your produce drawer.
- Swap the soda: Sprite worked perfectly in this recipe because it adds a subtle sweetness and helps create that light, crispy texture. But you can use other carbonated drinks like 7UP, Sierra Mist, or another lemon-lime soda. Just make sure whichever one you use is very cold before adding it to the flour.
How to Store Jaynah’s Sweet & Spicy Crispy Chicken Stir-Fry
Store any leftover chicken stir-fry in an airtight container in the refrigerator for up to 3 days. To keep the chicken as crispy as possible when reheating, warm it in an air fryer at 375°F for 5 to 7 minutes, or toss it quickly in a hot skillet. Avoid microwaving if you want to preserve that signature crunch!
Other Recipes You Will Love
If you loved this, you have to try my Stir-fry Beef and Bok Choy!
Jaynah’s Sweet & Spicy Crispy Chicken Stir-Fry
Description
Make this sweet and spicy crispy chicken stir-fry with tender bok choy, bell peppers, and a flavorful takeout-style sauce. Easy and delicious!
Ingredients
Chicken Ingredients
Stir-Fry Vegetables
Sauce Ingredients
Instructions
-
Cut the chicken breasts into bite-sized pieces. Season with liquid seasoning, garlic powder, and black pepper. Add the cornstarch and oil, then toss until the chicken is evenly coated. Cover and marinate for at least 30 minutes.
-
In a bowl, combine the brown sugar, hoisin sauce, oyster sauce, sesame oil, and red pepper flakes. In a separate small bowl, whisk together the cornstarch and water to make a slurry. Pour the slurry into the sauce mixture and whisk until combined. Set aside.
-
Heat frying oil in a skillet over medium-high heat. In a bowl, combine the flour and very cold Sprite. Mix until you have a thin, pancake-like batter. Coat the marinated chicken pieces in the batter, then carefully place them into the hot oil. Fry until golden brown and crispy, then transfer to a wire rack to drain.
-
Heat a wok over medium-high heat. Add the garlic, ginger, bell pepper, bok choy, and dried chilies. Stir-fry until the vegetables are tender but still have a slight bite.
-
Add the crispy chicken to the wok along with the sauce. Toss everything together until the chicken and vegetables are evenly coated.
-
Garnish with sliced green onions and sesame seeds. Serve immediately over white rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 510kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3.5g18%
- Cholesterol 110mg37%
- Sodium 940mg40%
- Total Carbohydrate 48g16%
- Dietary Fiber 4g16%
- Sugars 18g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
