Sticky Crispy Chicken – Panlasang Pinoy

This delightful Sticky Crispy Chicken tastes a lot like love. It’s got a perfect amount of sweetness to it, as well as a kick, which adds some excitement to any dining experience. And as the name implies, a rich, sticky sauce embraces our chicken perfectly. 

This Sticky Crispy Chicken recipe has its share of saltiness and richness from a great mix of seasonings. But it also possesses that perfect level of sweetness we crave in our sticky chicken. Chances are you’ve had a taste of some rendition of this dish because of the growth in popularity of Asian fried chicken recipes. With the likes of Korean fried chicken, we’ve seen chicken covered with a sweet glaze get popular everywhere. And so if you’ve been wondering how to make some of your own, this is where I come in!

How to Cook Sticky Crispy Chicken

1. Season the chicken – Just start things off by placing your cubed chicken breasts, salt, garlic powder, and ground white pepper in a container together. Rub the seasonings all over, and then just leave the mixture for a minimum of 10 minutes.
2. Bread the chicken – At this point, we can combine our flour and cornstarch in a bowl, and mix these together thoroughly. Another thing we need to do is dredge our seasoned chicken in the flour mixture. Then you may dip this into your container with beaten eggs. Afterwards, roll the meat on the breadcrumbs, and coat it evenly. We will need to cover the chicken entirely to get it nice and crunchy. Then arrange your chicken on a plate, and just let it sit for 5 minutes so that the breadcrumbs can absorb moisture. This step is essential to getting the breadcrumbs to stick to the poultry.
3. Fry it – Then let’s pour our oil into a wok. Alternatively, you may use a deep pan. Then heat this up, and let the oil reach 335 °F or 168 °C. Carefully put your coated chicken inside, and deep-fry this at the aforementioned temperature until it gets beautifully golden brown. Once you are done frying, you can transfer the chicken to a clean plate.
4. Make the sauce – Combine your sesame oil, garlic, rice vinegar, honey, sweet chili sauce, tomato ketchup, brown sugar, and soy sauce in a bowl. Also we must mix these together well. After that, you can place your sauce mixture in a clean wok or pan, and apply heat. Once the mixture boils, adjust the heat to a simmer. We will keep cooking until the mixture thickens, but also make sure to stir occasionally.
5. Combine the chicken and sticky sauce – And finally, here comes the fun part– adding the chicken! Once the fried chicken is in the wok, you can toss this gently until it becomes coated with the sauce entirely.

How to Serve and Store Sticky Crispy Chicken

Now that our chicken is cooked, we can put this on a serving plate, sprinkling some sesame seeds on top. We can’t forget our chopped green onions, which we will use as a garnish. And I really love to have this with some white rice on the side.

Got an airtight container and a refrigerator? This is all you will really need for storage! Arrange your Sticky Crispy Chicken in the container, and then place this in the fridge. This should last for 4 days.

Similar Recipes to Try

The crisp, sticky, and tangy combination of this dish really works well. There are a couple of related dishes with the same characteristics that I suggest:

How did you like this recipe? If you want to see more chicken dishes here on Panlasang Pinoy, just comment your suggestions for recipes below!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Sticky Crispy Chicken

Crispy chicken fingers tossed in a tangy sticky sauce with sesame seeds

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Instructions

• Sprinkle salt, garlic powder, and ground white pepper on the chicken breasts. Rub it all over. Let it stand for at least 10 minutes.

  1 teaspoon salt, ½ teaspoon ground white pepper, ½ tsp garlic powder, 1 1/2 lbs. chicken breast

• Combine all-purpose flour and cornstarch in a bowl. Mix it well.

  1/2 cup all-purpose flour, 1/4 cup cornstarch

• Dredge the chicken in the flour mixture, dip in beaten eggs, and roll it on the breadcrumbs. Make sure that the chicken gets completely coated. Arrange the coated chicken on a plate. Let it stay for 5 minutes. Note: This provides enough time for the breadcrumbs to absorb moisture which helps it to stick better.

  2 eggs, 230 grams breadcrumbs

• Heat oil in a wok or a deep pan. Deep-fry the coated chicken at 335F (168 Celsius) until golden brown. Remove from the wok and put it on a clean plate.

  1 cup cooking oil

• Start making the sauce by combining all the sauce ingredients in a bowl. Mix it well.

  2 teaspoons sesame oil, 3 cloves garlic, 1 tablespoon rice vinegar, 2 tablespoons honey, 2 tablespoons sweet chili sauce, 3 tablespoons tomato ketchup, 1 1/2 tablespoons brown sugar, 1/4 cup soy sauce

• Pour the sauce mixture on a clean wok or pan. Let it boil. Adjust the heat to a simmer. Continue cooking while stirring occasionally until the mixture thickens.

• Add the crispy fried chicken pieces into the wok. Gently toss until the chicken gets completely coated with the sauce.

• Arrange the sticky crispy fried chicken on a serving plate. Sprinkle sesame seeds on top and garnish with chopped green onions. Serve with warm white rice. Share and enjoy!

  2 tablespoons toasted sesame seeds, 1/4 cup green onions

Nutrition Information

Calories: 1170kcal (59%) Carbohydrates: 85g (28%) Protein: 51g (102%) Fat: 70g (108%) Saturated Fat: 7g (35%) Polyunsaturated Fat: 20g Monounsaturated Fat: 40g Trans Fat: 0.2g Cholesterol: 191mg (64%) Sodium: 2233mg (93%) Potassium: 913mg (26%) Fiber: 4g (16%) Sugar: 24g (27%) Vitamin A: 290IU (6%) Vitamin C: 4mg (5%) Calcium: 187mg (19%) Iron: 6mg (33%)

© copyright: Vanjo Merano