Dinner

Asian Sticky Chicken Recipe

Name: Asian Sticky Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 4 Boneless, Skinless Chicken Breasts; 4 tablespoons Corn Starch; 3 tablespoons Vegetable Oil (divided); 1 cup Thai Chili Wing Sauce; 1/2 cup Water; 2 tablespoons Hoisin Sauce; 2 tablespoons Soy Sauce; 1 tablespoon Garlic (minced); 1 teaspoon Ground Ginger; 1/2 teaspoon Ground Black Pepper; 1 bunch Scallion (chopped)

ByCleo Brixton December 18, 2025December 18, 2025

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Introduction

Asian Sticky Chicken is a flavorful dish featuring tender chicken breasts coated in a luscious, sticky sauce with a perfect balance of sweet, savory, and spicy notes. This recipe is quick to prepare and makes a great weeknight dinner served over rice and steamed vegetables.

A white plate holds a bed of white rice as the bottom layer, topped with golden-brown pieces of chicken covered in a glossy dark brown sauce, sprinkled with chopped green onions for a touch of bright green. At the back of the plate, there are several steamed broccoli florets adding a rich green color. Two light-colored chopsticks rest diagonally across the front of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup Thai chili wing sauce
1/2 cup water
1 bunch scallion
4 tablespoons corn starch
3 tablespoons vegetable oil
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground black pepper

Instructions

Step 1: In a large bowl, toss the chicken breasts with the corn starch until all pieces are well coated.
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, quickly cook the chicken in batches until golden brown. Set the cooked pieces aside.
Step 3: Add 2 tablespoons of vegetable oil to the pan after each batch and repeat until all chicken is cooked.
Step 4: In a medium bowl, whisk together the Thai chili wing sauce, hoisin sauce, soy sauce, garlic, ground ginger, black pepper, and water until well combined.
Step 5: Reduce heat to medium and return the chicken to the skillet. Pour the sauce over the chicken. Cook until heated through, then reduce heat to low and simmer for 10 to 15 minutes, until the chicken is tender and the sauce has thickened.
Step 6: Stir in the scallions and cook for an additional 5 minutes.
Step 7: Serve hot over cooked rice with steamed vegetables. Enjoy!

Tips & Variations

For extra crispiness, pat the chicken dry before coating with cornstarch.
Swap chicken breasts for thighs for a juicier texture.
Add red pepper flakes or fresh chili for more heat if desired.
Use gluten-free soy sauce to make the dish gluten-free.

Storage

Store leftover Asian Sticky Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of water when reheating to loosen it if needed.

How to Serve

A white plate holds three layers: the bottom layer is soft white rice, the middle layer consists of golden brown pieces of chicken coated in a glossy dark brown sauce, and the top layer is garnished with chopped green onions scattered across the chicken. To the back of the plate, bright green broccoli florets add a fresh touch. Light wooden chopsticks rest diagonally on the front edge of the plate. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and optimal texture. If using frozen, thaw completely before proceeding.

Can I prepare this dish in advance?

Yes, you can cook the chicken and sauce ahead of time and store separately. Reheat together just before serving to maintain the sauce’s texture and flavor.