Description
This Takeout Style Sticky Chicken Dinner is a delicious and easy-to-make dish that tastes just like your favorite takeout. Crispy, golden chicken pieces are coated in a sweet and savory sticky sauce, perfect for a weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ketchup
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds and chopped green onions for garnish
- Cooked rice for serving
Instructions
- In a bowl, combine cornstarch, flour, salt, and pepper. Toss the chicken pieces in the mixture to coat evenly.
- Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat.
- Fry the chicken in batches, until golden brown and cooked through (about 5-7 minutes per batch). Remove the chicken with a slotted spoon and drain on paper towels.
- In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ketchup, minced garlic, grated ginger, and red pepper flakes (if using).
- Pour the sauce into the skillet and bring to a simmer. Cook for 1-2 minutes, or until slightly thickened.
- Add the fried chicken to the sauce and toss to coat evenly.
- Serve the sticky chicken over cooked rice, garnished with sesame seeds and chopped green onions.
Notes
- For a spicier dish, add more red pepper flakes.
- You can substitute chicken breasts for chicken thighs, but adjust the cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 25g
- Sodium: 750mg
- Protein: 35g
