Better-Than-Takeout Sticky Chicken

Better-Than-Takeout Sticky Chicken

from averiecooks.com
30-Minute Meals
20 min
5 servings
561 kcal / serving

🍗🥢🧡 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!

Ingredients

  • ½ cuphoney
  • ½ cupketchup
  • ¼ cupapple cider vinegar (or regular or rice vinegar)
  • ¼ cupsoy sauce
  • ¼ cupbrown sugar (packed (light or dark))
  • 2 tablespoonsgranulated sugar
  • 1 tablespoonschili garlic sauce
  • 1 largeegg (lightly beaten)
  • ½ cupall-purpose flour
  • ⅓ cupcorn starch (for dredging)
  • 1 ¼0 pound boneless skinless chicken breast (cut into bite-sized pieces)
  • 3 tablespoonsolive oil
  • 1 ½ tablespoonscornstarch + 2 tablespoons cold water
  • green onions (sliced thin; optional for garnishing)
  • sesame seeds (optional for garnishing)

Directions

Sauce

  1. 1

    To a medium bowl, add all the ingredients, and whisk to combine; set aside.

Chicken

  1. 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. 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. 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. 4

    Reduce the heat to medium, add the sauce to the skillet, and stir to combine.

  5. 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. 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. 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.