4.6 from 342 votes
Better-Than-Takeout Sticky Chicken
Better-Than-Takeout Sticky Chicken features bite-sized chicken breast pieces tossed in a sticky sauce made from honey, ketchup, vinegar, soy sauce, and chili garlic sauce. The chicken is coated in flour and cornstarch, pan-fried until golden, then glazed with a thick, flavorful sauce that balances sweetness, tang, and heat.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
5
servings
Calories:
561 kcal
Course:
Lunch
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 561
% 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.