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Easy Sticky Chicken (Better Than Takeout) Recipe

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4 from 61 reviews

This Easy Sticky Chicken recipe delivers a delicious, restaurant-style dish that is quick and simple to prepare at home. Tender bite-sized chicken pieces are coated in a crispy layer, then cooked with sweet and savory sticky sauce made from soy, honey, garlic, and ginger. Served with fresh red bell peppers, garnished with peanuts and green onions, it’s perfect for a satisfying weeknight dinner that beats takeout.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 500 g boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons cornflour (cornstarch)
  • Salt, to taste
  • Black pepper, to taste

Sauce

  • 60 ml soy sauce
  • 60 ml honey
  • 1 tablespoon white wine vinegar
  • 2–3 tablespoons oyster sauce (optional)
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated

Vegetables and Garnish

  • 1 red bell pepper, thinly sliced
  • Cooked rice, to serve
  • Chopped peanuts, for garnish
  • Sliced green onions, for garnish
  • 2 tablespoons vegetable or olive oil, for cooking

Instructions

  1. Coat the chicken: In a bowl, toss the chicken pieces with cornflour, salt, and black pepper until they are evenly coated. This coating helps create a crispy texture once cooked.
  2. Make the sauce: In a small bowl, whisk together the soy sauce, honey, white wine vinegar, oyster sauce (if using), minced garlic, and grated ginger until smooth and well combined.
  3. Cook the chicken: Heat the vegetable or olive oil in a large pan over medium-high heat. Add the chicken pieces in a single layer. Cook them until they turn golden brown and become lightly crisp, turning as needed to ensure even cooking on all sides.
  4. Add the peppers: Add the thinly sliced red bell pepper to the pan with the chicken. Cook for 2–3 minutes until the peppers soften slightly but still retain some crunch.
  5. Add the sauce and finish: Pour the prepared sauce into the pan with the chicken and peppers. Stir well to coat everything evenly. Let the mixture simmer for a few minutes until the sauce thickens and becomes glossy, thoroughly coating the chicken pieces.
  6. Serve: Serve the sticky chicken immediately over cooked rice. Garnish with chopped peanuts and sliced green onions for extra texture and flavor.

Notes

  • Oyster sauce is optional but adds a depth of umami; you can omit or substitute with a vegetarian alternative if desired.
  • Use boneless skinless chicken breast for tenderness, but chicken thighs can be used for more flavor.
  • For a gluten-free version, ensure that the soy sauce and oyster sauce are gluten-free.
  • Adjust honey amount to taste if you prefer a sweeter or less sweet sauce.
  • Leftovers can be refrigerated for up to 2 days and reheated in a pan or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian

Find it online: https://allyumcooks.com/easy-sticky-chicken-better-than-takeout-recipe/