This Sticky Chicken recipe is based on Chinese stir-frying traditions, it’s such a flavorful dish that comes together quickly thanks to a few pantry ingredients.
An Asian dish that is a deliciously yummy homemade alternative to your local Asian restaurant take out.
Give this Asian Style Sticky Chicken a try and you’ll find a new meal to add to your list of favorites.
Asian Style Sticky Chicken
2 tablespoons water
1 teaspoon cornstarch
¼ cup ketchup
3 tablespoons raw honey
3 tablespoons soy sauce
1 tablespoon chili garlic sauce or your favorite hot sauce (optional)
4 garlic cloves, minced
2 tablespoons avocado oil (or other neutral oil, for high heat cooking), plus more as needed
1½ lb. chicken thighs, boneless, skinless, cut into bite-sized pieces
Need help deboning your chicken thighs? Check this out – How To Successfully De-Bone Chicken Thighs
Himalayan salt, black pepper to taste
Place the water and cornstarch in a small bowl and stir well to combine. Stir in the ketchup, honey, soy sauce, chili garlic sauce (if using), and garlic. Reserve the sauce.
Place the avocado oil in a large nonstick skillet over high heat. Add half of the chicken to the pan and season generously with salt and pepper (about ½ teaspoon of each) and cook, stirring occasionally until browned all over, about 5 minutes.
Transfer the chicken to a plate and repeat the process, adding another tablespoon or so of oil to the pan if necessary, with the rest of the chicken.
Return the first batch of chicken to the skillet along with the reserved sauce. Bring the mixture to a boil, then turn the heat to low and simmer, stirring occasionally, until the sauce is thick and coats the chicken, about 5 minutes.
Serve chicken over brown ginger rice and a side of steamed broccoli. Sprinkle with black sesame seeds and enjoy.
Give this Asian Style Broccoli & Pork Fried Rice a try. Another great dish to add to your list of favorites.
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