Recipe

Sweet and Spicy Chicken and Dumplings

Cozy chicken and fluffy dumplings in a glossy sweet heat broth with ginger, garlic, and a zippy chili finish.

By Matt Campbell

•

4.8

A Dutch oven filled with sweet and spicy chicken and fluffy dumplings in a glossy broth, garnished with sliced scallions

This is chicken and dumplings with a little attitude. You still get the cozy, spoonable comfort we all want, but the broth leans sweet, tangy, and gently fiery, like someone invited hot honey to a classic and it actually behaved.

We start with juicy chicken, build a fast flavor base with garlic and ginger, then simmer everything in a savory broth spiked with soy sauce, a touch of honey, and a chili sauce that you can scale up or down. The dumplings are soft, fluffy, and perfectly imperfect, which is exactly the vibe we are going for.

If you have ever tasted chicken and dumplings and thought, “I love you, but you could use a little sparkle,” this one is for you.

A wooden spoon lifting a tender dumpling from a pot of sweet and spicy chicken stew

Why It Works

Big flavor with pantry staples: Soy sauce, honey, and chili sauce create that sweet heat balance without a long ingredient list.
Chicken stays tender: Thighs are the most forgiving here, and a gentle simmer keeps the meat juicy, not dry.
Dumplings that actually fluff: Baking powder plus minimal stirring gives you pillowy tops and cozy, broth-soaked bottoms.
Zesty finish: A splash of vinegar or lime at the end wakes up the whole pot and makes the sweetness taste intentional, not heavy.

Pairs Well With

Storage Tips

Heads up: Dumplings keep absorbing broth as they sit. That is not a problem, it is just the reality of cozy carbs living their best life.

Refrigerator

Store in an airtight container for up to 3 days.
If possible, scoop dumplings into one container and the chicken and broth into another. This keeps the dumplings from getting too soft.

Freezer

For best texture, freeze the chicken and broth only for up to 3 months.
Dumplings can be frozen, but they tend to turn a bit denser after thawing. If you do freeze them, freeze on a parchment-lined sheet first, then transfer to a freezer bag.

Reheating

Reheat gently on the stove over medium-low, adding a splash of broth or water as needed.
Microwave works too. Use 50 to 70 percent power and stir between bursts so the chicken does not dry out.

Common Questions

How spicy is this?

As written, it is a medium heat that warms up the back of your throat but still feels family dinner friendly. Want mild? Use less chili sauce. Want spicy? Add more chili sauce, a pinch of cayenne, or finish with chili crisp.

Chili garlic sauce or sriracha?

Either works, but they bring different vibes. Chili garlic sauce is usually chunkier and more garlic-forward. Sriracha tends to be smoother and a little sweeter. Heat also varies a lot by brand, so start with 2 tablespoons and scale up once it simmers.

Can I use rotisserie chicken?

Absolutely. Skip the searing step and add about 3 to 4 cups shredded rotisserie chicken after the broth simmers for 5 to 10 minutes. Then drop the dumplings and finish as written.

Why are my dumplings gummy?

Usually it is one of three things: overmixing the dough, simmering too aggressively (boiling can tighten them), or lifting the lid too much. Mix just until combined, keep a gentle simmer, and let them steam covered.

Can I make this dairy-free?

Yes. Use plant-based butter or neutral oil in the dumplings and swap the milk for unsweetened oat milk or almond milk. The broth already brings plenty of richness from the chicken and aromatics.

What if the broth tastes too sweet?

Add 1 to 2 teaspoons rice vinegar or a squeeze of lime, plus a small pinch of salt. Acidity and salt pull the sweetness back into balance fast.

How thick is the broth supposed to be?

Think cozy and spoonable, but still brothy. If you want a more stew-like, glossy broth that clings to the dumplings, use the cornstarch slurry. If you love a lighter, soupier bowl, skip it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot with a lid
Cutting board and chef’s knife
Measuring cups and spoons
Wooden spoon or silicone spatula
Medium bowl for dumpling dough
Cookie scoop (2-tablespoon size, #40) or two spoons for portioning dumplings

I love the idea of classic chicken and dumplings, but sometimes the bowl needs a little spark. The first time I tried to “wake it up,” I got a little too excited with hot sauce and ended up with a pot that tasted like comfort food wearing a leather jacket.

This version is the sweet spot. Honey for warmth, soy sauce for savory depth, ginger for that clean zing, and just enough chili to make you go back for another spoonful. It is still the meal you want when you are tired and hungry, just with a brighter personality.

Sweet and Spicy Chicken and Dumplings

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6

Ingredients

Sweet and Spicy Chicken

Best choice: 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into 1 to 1 1/2 inch bite-size pieces
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons neutral oil (avocado, canola, or vegetable)
1 medium yellow onion, diced
3 carrots, peeled and sliced into half-moons
2 ribs celery, sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups chicken broth (low sodium if possible)
2 tablespoons soy sauce
2 to 3 tablespoons honey
2 to 3 tablespoons chili garlic sauce or sriracha (adjust to taste)
1 tablespoon rice vinegar (or apple cider vinegar), plus more to finish
1 teaspoon toasted sesame oil (optional but excellent)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for a slightly thicker broth)
3 scallions, thinly sliced (for serving)

Fluffy Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder (optional)
2 tablespoons unsalted butter, melted (or neutral oil)
3/4 cup milk (whole milk is best; lower-fat or non-dairy works, but dumplings may be slightly less rich) plus up to 2 tablespoons more as needed

Instructions

Season and sear the chicken. Pat chicken dry, then season with salt and pepper. Heat oil in a Dutch oven over medium-high. Sear chicken in batches until lightly browned, about 2 to 3 minutes per side depending on piece size. It does not need to be cooked through. Transfer to a plate.
Build the flavor base. Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring, until the onion softens, about 6 to 8 minutes. Add garlic and ginger and cook 30 seconds, just until fragrant.
Simmer the sweet heat broth. Pour in chicken broth, scraping up any browned bits. Stir in soy sauce, honey, chili garlic sauce, and rice vinegar. Add the chicken (and any juices) back to the pot. Bring to a gentle simmer (look for small bubbles, not a rolling boil).
- If using thighs: simmer 12 to 15 minutes, until tender.
- If using breasts: simmer 6 to 8 minutes, just until cooked through, then proceed to dumplings so it stays juicy.
Optional: thicken slightly. If you want a more stew-like broth, stir in the cornstarch slurry and simmer 1 to 2 minutes until lightly thickened. Keep the heat gentle.
Mix the dumpling dough. In a medium bowl, whisk flour, baking powder, salt, and garlic powder (if using). Stir in melted butter, then add 3/4 cup milk. Mix just until a shaggy dough forms. If it looks very dry, add 1 tablespoon milk at a time until it holds together. Do not overmix.
Drop dumplings and steam. Keep the pot at a gentle simmer (small, steady bubbles so there is enough steam under the lid). Using a cookie scoop or two spoons, drop dumpling portions (about 2 tablespoons each) onto the surface of the broth. Leave a little space between them. Cover with a lid and cook 12 to 14 minutes without lifting the lid.
Check doneness, then finish. Uncover and check dumplings. They should look set and feel springy. If you split one open, the center should look cooked, not wet or doughy. If needed, cover again and cook 2 more minutes. Stir in sesame oil (if using). Taste the broth and adjust: more honey for sweetness, more chili for heat, more vinegar for zip, and a pinch of salt if needed.
Serve. Ladle into bowls and top with scallions. If you want extra zing, add a squeeze of lime or a tiny drizzle of chili crisp at the table.

A bowl of sweet and spicy chicken and dumplings with chopped scallions on top

Nutrition information is estimated.

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