Go Back
Sticky chicken served with broccoli and rice in a bowl

Name: Sticky Chicken Recipe

Summary: This sticky chicken recipe is the perfect blend of sweet, savory, and tangy flavors with a glossy glaze that clings to juicy, golden-brown chicken bites. It's quick, easy, and better than takeout—ready in 30 minutes and perfect for busy weeknights or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Chicken:
  • 1.5 to 2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil optional
  • Salt and pepper to taste
  • For the Sticky Sauce:
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon hoisin sauce optional
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger or ½ tsp ground ginger
  • ½ teaspoon red pepper flakes optional for heat
  • For the Slurry:
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Optional Garnishes:
  • Chopped green onions
  • Sesame seeds
  • Crushed peanuts
  • Steamed broccoli as a side

Equipment

  • Equipment:
  • Cutting board
  • Sharp knife
  • Mixing bowls (for marinade and sauce)
  • Measuring cups and spoons
  • Non-stick skillet or frying pan
  • Tongs or spatula
  • Small whisk or spoon (for sauce and slurry)

Method
 

  1. Instructions:
  2. Marinate the Chicken:
  3. In a bowl, mix chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, sesame oil (if using), salt, and pepper. Let sit for at least 15 minutes.
  4. Make the Sauce:
  5. In a small bowl, whisk together soy sauce, honey, brown sugar, vinegar, hoisin sauce, garlic, ginger, and red pepper flakes. Set aside.
  6. Sear the Chicken:
  7. Heat 1–2 tablespoons of oil in a non-stick skillet over medium-high heat. Add the chicken in a single layer and sear for 2–3 minutes per side until browned and cooked through. Work in batches if needed.
  8. Add the Sauce:
  9. Reduce heat to medium. Pour in the sticky sauce and stir to coat the chicken. Let it bubble for 2–3 minutes.
  10. Thicken the Sauce:
  11. Mix cornstarch and water to create a slurry. Add to the pan and stir. Cook for another 2–3 minutes until the sauce thickens and clings to the chicken.
  12. Serve:
  13. Serve hot over jasmine rice or noodles. Garnish with sesame seeds, green onions, or a side of steamed veggies.

Notes

Notes:
Chicken thighs are juicier than breasts, but both work well.
Adjust spice level by adding or omitting chili flakes or sriracha.
You can double the sauce for extra drizzle on rice or vegetables.
Make it gluten-free by using tamari instead of soy sauce and gluten-free hoisin.