Better-Than-Takeout Sticky Chicken
User Reviews
4.6
Better-Than-Takeout Sticky Chicken
Description
This recipe starts by dredging bite-sized chicken breast pieces in egg, flour, and cornstarch to create a crisp exterior when pan-fried. The sauce combines honey, ketchup, vinegar, soy sauce, brown sugar, granulated sugar, and chili garlic sauce, giving a complex blend of sweet, tangy, and spicy flavors.
After frying, the chicken is simmered in the sauce, which is thickened with a cornstarch slurry to yield a glossy, sticky coating. The result is a dish with tender chicken enveloped in a rich, slightly spicy glaze.
Garnishing with thinly sliced green onions and sesame seeds adds freshness and texture. The generous sauce also pairs well with steamed rice for a satisfying meal.
Note: The sauce recipe makes a large quantity and can be halved if less is desired.
Ingredients
Sauce
- ½ to ⅔ cup honey
- ½ cup ketchup
- ¼ cup apple cider vinegar or regular or rice vinegar
- ¼ cup soy sauce
- ¼ cup brown sugar packed (light or dark)
- 2 tablespoons granulated sugar
- 1 to 4 tablespoons Chili garlic sauce to taste (I used 3 heaping tablespoons and there was a nice kick; reduce to 1 tablespoon or less if you're very sensitive to spicy foods)
Chicken
- 1 egg lightly beaten, large
- ½ cup all-purpose flour
- ⅓ cup corn starch for dredging
- 1.25 to 1.50 pound chicken breast cut into bite-sized pieces, boneless, skinless
- 3 to 4 tablespoons olive oil
- 1 ½ tablespoons cornstarch plus 2 tablespoons cold water
- green onions sliced thin; optional for garnishing
- sesame seeds optional for garnishing
Instructions
Sauce
- To a medium bowl, add all the ingredients, and whisk to combine; set aside.
Chicken
- Add the egg to a small bowl, the flour to a separate shallow bowl, and the 1/3 cup corn starch to another shallow bowl.
- Add the chicken to the egg bowl (I add it all at once and smoosh it around with my fingers), pick it up and transfer it to the flour bowl and coat it with flour (doesn't have to be 100% completely and perfectly coated), pick it up and transfer it to the corn starch bowl and coat it with corn starch.
- To a large skillet, add the oil, add the chicken, and cook over medium to medium-high heat for about 7 minutes, or until the chicken is seared, lightly browned on the outside, and cooked through.
- Reduce the heat to medium, add the sauce to the skillet, and stir to combine.
- In a small bowl, add 1 1/2 tablespoons cornstarch, 2 tablespoons of cold waer, and stir to combine. This is called a slurry. Add the slurry to the skillet and stir to combine.
- Stir the sauce nearly continuously for about 5 minutes, or until the sauce has thickened up as much as desired, allowing it to boil gently as your stir.
- Optionally, evenly garnish with green onions and/or sesame seeds and serve immediately. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- The sauce quantity can be reduced by half if a lighter coating is preferred or to limit sauce leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 561kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 253mg | 84% |
| Sodium | 1240mg | 52% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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