Description
This Asian Sticky Chicken recipe features crispy, golden-browned boneless chicken breasts coated in a flavorful, sticky sauce made from Thai chili wing sauce, hoisin, and soy sauce. Simmered to tender perfection and finished with fresh scallions, this dish is perfect served hot over rice and steamed vegetables for a delicious and satisfying meal.
Ingredients
Scale
Chicken
- 4 Boneless, Skinless Chicken Breasts
- 4 tablespoons Corn Starch
- 3 tablespoons Vegetable Oil (divided)
Sauce
- 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
Garnish
- 1 bunch Scallion (chopped)
Instructions
- Coat the Chicken: In a large bowl, toss the boneless, skinless chicken breasts with corn starch until all pieces are evenly coated. This helps create a crispy exterior when cooked.
- Cook Chicken in Batches: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken pieces in batches. Cook until golden brown on all sides, then set aside the cooked chicken.
- Repeat Cooking: Add 2 more tablespoons of vegetable oil to the pan after each batch and cook the remaining chicken similarly, ensuring all pieces are crispy and cooked through.
- Prepare the Sauce: In a medium bowl, whisk together Thai chili wing sauce, hoisin sauce, soy sauce, minced garlic, ground ginger, ground black pepper, and water until well combined.
- Simmer Chicken in Sauce: Reduce the heat to medium and return all the cooked chicken pieces to the skillet. Pour the prepared sauce over the chicken. Cook to heat through, then reduce heat to low and simmer for 10 to 15 minutes, allowing the chicken to become tender and the sauce to thicken beautifully.
- Add Scallions: Stir in the chopped scallions and cook together for an additional 5 minutes to combine the flavors and slightly soften the scallions.
- Serve: Serve the sticky chicken hot over cooked rice with your choice of steamed vegetables for a complete, delicious meal. Enjoy!
Notes
- For extra heat, add chopped fresh chili peppers or a dash of chili flakes to the sauce.
- Chicken thighs can be used instead of breasts for juicier meat.
- Make sure to cook chicken in batches to avoid overcrowding the pan, which helps maintain crispiness.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Serve with steamed broccoli, snap peas, or bok choy for well-rounded flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: Asian Sticky Chicken, Crispy Chicken, Thai Chili Sauce Chicken, Hoisin Chicken, Chicken Stir Fry, Sticky Chicken Wings Sauce
