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Sticky Basil Chicken
4.6 from 219 votes

Sticky Basil Chicken

Sticky Basil Chicken features bite-sized chicken breast pieces coated in flour and cornstarch, pan-fried until golden, then simmered in a sweet and tangy sauce made from honey, ketchup, vinegar, soy sauce, sugars, and chili garlic sauce. Fresh basil leaves added at the end provide bright herbal notes. The dish has a sticky, glossy coating and a balance of sweet, savory, and spicy flavors.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 711 kcal
Course: Lunch
Cuisine: Asian

Ingredients

Sauce
  • ⅓ to ½ cup honey
  • ¼ cup ketchup
  • 2 tablespoons apple cider vinegar or regular or rice vinegar
  • 3 to 4 tablespoons soy sauce lite or lower-sodium
  • 2 tablespoons brown sugar packed (light or dark)
  • 1 tablespoon 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
  • 1.75 pounds chicken breast cut into bite-sized pieces, boneless, skinless
  • 3 to 4 tablespoons olive oil plus more if necessary
  • 1 basil torn into large pieces, or as desired; plus more for garnishing optionally, big handful fresh leaves
  • sesame seeds optional for garnishing

Instructions

Sauce:
    Cup of Yum
  1. To a medium bowl, add all the ingredients, and whisk to combine; set aside.
Chicken:
  1. Add the egg to a small bowl, the flour to a separate shallow bowl, and the corn starch to another shallow bowl.
  2. 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.
  3. To a large skillet, add the oil, the chicken, and cook over medium to medium-high heat for about 8 minutes, or until the chicken is seared, lightly browned or golden on the outside, and cooked through; slip intermittently to ensure even cooking.
  4. Reduce the heat to medium, add the sauce to the skillet, and stir to combine. Stir the sauce nearly continuously for about 5 minutes, or until the sauce has thickened up and likely it will have reduced and absorbed into or clung to the chicken and there won't be much excess.
  5. Turn the heat off, add the handful of torn basil, and stir to incorporate and until wilted.
  6. Optionally, garnish with additional basil and/or sesame seeds and serve immediately.

Notes

  • Store cooked chicken in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months.
  • Adjust chili garlic sauce quantity to control the spiciness to your preference.
  • Adding sesame seeds as a garnish provides extra texture and visual appeal but is optional.
  • Ensure chicken pieces are evenly coated and cooked through for best texture.

Nutrition Information

Serving 1 Calories 711kcal (36%) Carbohydrates 51g (17%) Protein 67g (134%) Fat 26g (40%) Saturated Fat 5g (25%) Polyunsaturated Fat 19g (112%) Cholesterol 215mg (72%) Sodium 806mg (34%) Fiber 2g (8%) Sugar 24g (48%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 711

% Daily Value*

Serving 1
Calories 711kcal 36%
Carbohydrates 51g 17%
Protein 67g 134%
Fat 26g 40%
Saturated Fat 5g 25%
Polyunsaturated Fat 19g 112%
Cholesterol 215mg 72%
Sodium 806mg 34%
Fiber 2g 8%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.