Better-Than-Takeout Sticky Chicken
Ingredients
- ½ choney
- ½ cketchup
- ¼ capple cider vinegar
or regular or rice vinegar
- ¼ csoy sauce
- ¼ cbrown sugar)
packed (light or dark
- 2 tbspgranulated sugar
- 1 tbspchili garlic sauce
- 1 largeegg
lightly beaten
- ½ call-purpose flour
- ⅓ ccorn starch
for dredging
- 1 ¼0 pound boneless skinless chicken breast
cut into bite-sized pieces
- 3 tbspolive oil
- 1 ½ tbspcornstarch + 2 tablespoons cold water
- green onions
sliced thin; optional for garnishing
- sesame seeds
optional for garnishing
Directions
Sauce
- 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 1/3 cup 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, 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.
- 4
Reduce the heat to medium, add the sauce to the skillet, and stir to combine.
- 5
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.
- 6
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.
- 7
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.
Better-Than-Takeout Sticky Chicken
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About this Recipe
Craving that irresistibly sweet and savory sticky chicken you usually grab from your favorite Asian spot or food court? This Better-Than-Takeout Sticky Chicken recipe lets you bring those incredible flavors right into your kitchen with ease.
What makes this Asian chicken recipe truly special is its perfect harmony of sweet and spicy notes, enveloped in a rich, glossy sauce that coats every piece of tender chicken. It's incredibly easy to make, delivering restaurant-quality taste with the convenience of a quick weeknight meal.
Prepare for an explosion of flavor! Each bite of this sticky chicken offers tender, juicy chicken pieces coated in a thick, glistening sauce that’s wonderfully sweet from honey and brown sugar, balanced by tangy apple cider vinegar and a subtle kick from chili garlic sauce. The lightly dredged chicken develops a delightful texture that holds up beautifully to the luscious sauce, making for an utterly satisfying meal. Despite its complex taste, this dish is surprisingly straightforward to prepare, making it a fantastic option for a quick dinner.
This versatile sticky chicken recipe is easy to adapt to your pantry or preferences. You can swap apple cider vinegar for regular white vinegar or rice vinegar without missing a beat. While boneless, skinless chicken breast is called for, feel free to experiment with boneless, skinless chicken thighs for a richer flavor. Adjust the chili garlic sauce to dial the heat up or down to your liking, ensuring every member of the family enjoys it.
This better-than-takeout sticky chicken is ideal for a quick weeknight meal but impressive enough for casual entertaining. Serve it over steamed rice to soak up every drop of that incredible sticky sauce, and finish with a sprinkle of optional green onions and sesame seeds for added freshness and crunch.