Stop calling for takeout or going to the mall food court and make this AMAZING sticky chicken at home in 15 minutes!! So EASY with the perfect balance of sweet and spicy with plenty of sticky sauce!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: asian chicken recipes, sticky chicken, sticky chicken recipe
Servings: 4
Calories: 774kcal
Author: Averie Sunshine
Ingredients
Sauce
½ to ⅔cuphoney
½cupketchup
¼cupapple cider vinegaror regular or rice vinegar
¼cupsoy sauce
¼cupbrown sugarpacked (light or dark)
2tablespoonsgranulated sugar
1 to 4tablespoonschili garlic sauceto 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
1large egglightly beaten
½cupall-purpose flour
⅓cupcorn starchfor dredging
1.25 to 1.50poundboneless skinless chicken breastcut into bite-sized pieces
3 to 4tablespoonsolive oil
1 ½tablespoonscornstarch + 2 tablespoons cold water
green onionssliced thin; optional for garnishing
sesame seedsoptional for garnishing
Instructions
Make the Sauce
To a medium bowl, add all the ingredients, and whisk to combine; set aside.
Make the 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
Note: This makes a lot of sauce and if you don't love sauce or want extra (it's great over rice), halve the sauce recipe from what is written.