sticky chicken

Saucy, sticky, crispy, sweet and savory Cashew Chicken! Just like your favorite takeout, but made easy at home. Served with steamy rice and broccoli.

Cashew Chicken

flour

cornstarch

salt

paprika

water

vegetable oil

lb. boneless skinless chicken breasts, cut into small bite-sized pieces

cashew halves

hoisin sauce

soy sauce

white vinegar

1 tablespoon sriracha (optional)

1/4 cup granulated sugar

fresh garlic, grated

fresh ginger, grated

Make Batter

Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half of the flour mixture with 3/4 cup cold water to form a loose batter.

Cashew Chicken Step 1

Make Sauce: 

Whisk all sauce ingredients together. Set aside.

Make the sauce. Very easy. Whisk and done.

Cashew Chicken Step 2

Fry Chicken

Heat oil over medium heat until a drop of water sizzles across the top. Dredge the chicken pieces in the dry flour mixture, then dip into the batter. Let excess batter drip off. Add battered chicken pieces to the oil. Fry for 2-3 minutes on each side. Remove from the pan and drain on paper towel lined plate. Drain out any excess oil from the pan. (SEE NOTES FOR AN EASY SHORTCUT ON THIS STEP.)

Chicken goes in flour, then batter, then oil. Golden brown chicken bites, coming right up.

Cashew Chicken Step 3

Finish: 

Put chicken back in the pan. Add sauce and cashews. Stir for about 1 minute, until coated and you can start to smell the garlic. Done! Serve with rice and maybe some roasted or steamed broccoli. SO GOOD! 

Sauce and cashews go in, and it is GAME OVER. Life feels happy again.

Cashew Chicken Step 4

I did this recipe with firm tofu last night, and it was stellar!

This looks amazing... can’t wait to try it!!! What do you think of subbing honey for the sugar in the sauce???

I made this for dinner tonight and my daughter and husband said it was better than any restaurant food they had eaten. It was so sticky and tasty. The shortcuts worked really well. Thank you

I can almost smell this delightful dish through the computer that I'm sitting at right now. It has my mouth watering now. I love anything Chinese and especially Cashew Chicken. And it's amazing how quick and easy it is. Thanks for sharing.

My husband really enjoyed this dish, "that's a keeper" he said, lol. It's so nice to find recipes we both love!

Couldn’t stop looking at this recipe all week, and I don’t like cashews. But made it tonight (I just ate around the cashews), and it was delicious. I dumped all the chicken (I used thighs) in the flour and then the batter, and then used long chopsticks to put them in the pan to fry. Worked great, and less splatter danger than using forks.

Really good and not hard at all. I followed the *easy method of dumping the chicken in rather than a piece at a time (who wants to do that?!). Worked perfectly and chicken came out as crispy as it would have if I painfully dredged each tiny piece of chicken, hating my life. Thanks for another great recipe! &lt;3

So, my 28 y old son znd I had this for supper last night. Mmmmm. 

He came down as I was frying the chicken pieces and I was rezlizing I HAD NEVER. ACTUALLY FRIED CHICKEN. EVER.

Is that bizarre to be 56 and never have fried chicken before? You have to understand the impact of the Low Fat Movement propaganda going on in the 1980s when I was learning to cook. Frying food...it was like going outdoors in your underwear or cheating on your spouse. Nice Girls DIDN'T. (I did, of course, eat plenty of KFC  those years, bcz , hypocrisy. But I never actually cooked it.)

I'm so grateful to you for helping me to get over this at this point in time! This was AMAZING.  And yes, I was totally eating the pieces out of the pan. Because of you I still have decades left to my natural lifespan to eat this deliciousness regularly in my own kitchen. Thank you, thank you, thank you! 😁

I made this recipe last night for dinner and used Lindsay's chicken shortcut in the notes - she's right, it feels very wrong, but it turns out so amazing!! I feel like I will never need to order take out Chinese ever again because this is so much better. :) Ps. I microwaved the leftovers for lunch and it was still delicious just not as crispy but still so good.  Thanks for the comforting recipe!

https://content.jwplatform.com/videos/UAn4q19e.mp4

Sweet Chili Pistachio Grilled Chicken is the best combination of perfectly cooked chicken and flavorful, crunchy pistachios. Get ready for that salty and slightly sweet bomb of goodness!

Sweet Chili Pistachio Grilled Chicken

cumin

garlic powder

garam masala

lbs chicken wings (full wings

lbs boneless, skinless chicken thighs (trimmed of excess fat)

garlic

ginger

sweet chili sauce

pineapple juice

scallions (thinly sliced)

canola oil

Wonderful Pistachios No Shells (crushed)

Combine the ground cumin, paprika, salt, garlic powder and garam masala in a bowl. Rub spice mixture all over chicken wings and thighs. Set aside and let sit at room temperature for about 10 minutes.&nbsp;

While chicken rests, make sauce. In a saucepan combine the garlic, ginger, sweet chili sauce, soy sauce and pineapple juice. Heat, stirring, until just simmering. Remove from heat, stir in half the sliced scallions and set aside.&nbsp;

Heat grill or grill pan to medium-high. Brush one side of each piece of chicken lightly with canola oil before placing on the grill. While that side of the chicken cooks, lightly brush the top side of each piece of chicken with remaining oil. Cook chicken, turning halfway through, until each piece is cooked through (thighs should register 170ºF on a meat thermometer). Move chicken to a cooler part of the grill to finish cooking through if the outside is getting too black. Remove cooked chicken to a platter.&nbsp;

Brush each piece of hot chicken with the sweet chili sauce then dip one edge in the crushed pistachios. Handle with tongs because the chicken is hot. Serve topped with cilantro if desired, sliced limes for squeezing and extra sauce and scallions.&nbsp;

This better-than-takeout, 30-minute sticky sesame chicken is so super easy to make and so ridiculously delicious, you&#039;ll never need to order this dish out again.

Sticky Sesame Chicken

chicken breasts

eggs (whisked)

corn starch

white rice (for serving)

sesame seeds (for garnish)

green onions (chopped, for garnish)

honey

ketchup

sugar

brown sugar

sesame oil

Whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, salt, and garlic powder. Set aside.

Prepare the Sauce

Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls.

Dip chicken pieces in egg mixture, then flour (toss to coat thoroughly), and lastly in corn starch (toss to coat thoroughly).

Heat oil over medium heat in a large pan or skillet. Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though. Use a slotted spoon to transfer chicken to a paper towel-lined dish.

Use a couple of folded paper towels to wipe out any excess oil from the pan. Add sauce and bring to a boil over medium heat. Whisk together corn starch and water til dissolved, then whisk corn starch slurry into the boiling sauce til thickened.

Reduce heat to medium low, add chicken back to the pan and toss to coat completely. Garnish with sesame seeds and green onions and serve over rice. Enjoy!

Prepare the Chicken

https://embed.mediavine.com/videos/wm2srarwi8hysxksymu9

This better-than-takeout, 30-minute sticky sesame chicken is so super easy to make and so ridiculously delicious, you’ll never need to order this dish out again.

Stop calling for takeout or going to the mall food court and make this AMAZING sticky chicken at home in 15 minutes!! So EASY with the perfect balance of sweet and spicy with plenty of sticky sauce!! 

Better-Than-Takeout Sticky Chicken 

apple cider vinegar (or regular or rice vinegar)

brown sugar, packed (light or dark)

chili garlic sauce,

egg,

all-purpose flour

corn starch,

1.25 to 1.50 pound boneless skinless chicken breast, cut into bite-sized pieces

olive oil

cornstarch + 2 tablespoons cold water

green onions, sliced thin; optional

sesame seeds,

To a medium bowl, add all the ingredients,...

To a medium bowl, add all the ingredients, and whisk to combine; set aside.

Add the egg to a small bowl, the...

Add the egg to a small bowl, the flour to a separate shallow bowl, and the 1/3 cup corn starch to another shallow bowl.

Add the chicken to the egg bowl (I...

Add the chicken to the egg bowl (I add it all at once and smoosh it around with my fingers), pick it up and transfer it to the flour bowl and coat it with flour (doesn't have to be 100% completely and perfectly coated), pick it up and transfer it to the corn starch bowl and coat it with corn starch.

To a large skillet, add the oil, add...

To a large skillet, add the oil, add the chicken, and cook over medium to medium-high heat for about 7 minutes, or until the chicken is seared, lightly browned on the outside, and cooked through.

Reduce the heat to medium, add the sauce...

Reduce the heat to medium, add the sauce to the skillet, and stir to combine.

In a small bowl, add 1 1/2 tablespoons...

In a small bowl, add 1 1/2 tablespoons cornstarch, 2 tablespoons of cold waer, and stir to combine. This is called a slurry. Add the slurry to the skillet and stir to combine.

Stir the sauce nearly continuously for about 5...

Stir the sauce nearly continuously for about 5 minutes, or until the sauce has thickened up as much as desired, allowing it to boil gently as your stir.

Optionally, evenly garnish with green onions and/or sesame...

Optionally, evenly garnish with green onions and/or sesame seeds and serve immediately. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

This Sticky Chicken recipe is sure to become your new favorite dinner! Tender chunks of chicken baked in a sweet and tangy pineapple glaze.

Baked Sticky Chicken

cane sugar

soy sauce ((use tamari

organic ketchup

red wine vinegar

red pepper flakes

coconut oil oil

salt & pepper

eggs (beaten)

onion (diced)

green pepper (diced)

Preheat the oven to 350F. In a glass measuring cup, mix together the ingredients for the sauce.

Season the chicken with salt and pepper. In a large skillet, heat 3 tablespoons of coconut oil over medium-high heat until hot and shimmering. Using tongs if desired, dip each piece of chicken in the cornstarch then the egg. Place in the hot oil and cook for about 30 seconds on each side until golden. Transfer cooked chicken to a 9x13 baking dish. Repeat with all the remaining chicken. (You may have to lower the heat occasionally and add more coconut oil if needed.)

Add the onion and green pepper to the now empty skillet. Cook until softened, about 3-5 minutes. Sprinkle over top the chicken.

Pour the sauce over the chicken. Bake for 30-35 minutes, until chicken is cooked through and sauce is bubbly. Serve over steamed rice. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1515616025/fs6fdbbjc53df6y6zk82.mp4

Sticky Chicken

Juicy chicken braised with a honey, soy sauce, brown sugar, ginger, and garlic makes a succulent dish for a Chinese feast.

Sticky Chinese Chicken

chicken legs

garlic (chopped)

onions

soy sauce soy sauce

dark soy sauce

rice wine vinegar

black pepper

Preheat oven to 400F/200C

Coat the chicken in the cornstarch and season chicken with a salt and pepper.

Heat 1 tablespoon of oil over medium-high heat in a large frying pan. Brown the chicken on all sides. Remove from the pan and place the chicken in a baking dish and bake for 15 minutes.

While the chicken is baking, start the sauce in the same pan you brown the chicken in. If needed, add the rest of the oil to the pan. Quickly saute the green onions, garlic, and ginger together for about a minute just to soften and release the flavors.

Lower the heat and add the honey, dark &amp; light soy sauce, rice wine vinegar, and black pepper. Mix until combined. Slowly add the water and stir to combine. Mix in the brown sugar stirring until dissolved. Bring the mixture to a boil to thicken. Once thickened, remove from heat.

After the chicken bakes for 15 minutes, pour the sauce over the chicken and coat thoroughly.

Return the chicken to the oven and bake another 15 minutes, turning the chicken and cover with sauce again if needed halfway through.

After 15 minutes, make sure the chicken is cooked through. If not, turn again, cover with the sauce and bake until the chicken is cooked through.

Serve and enjoy.

Tender juicy chicken coated in a spicy Korean sauce. The best Asian style spicy chicken dinner

Easy 30 Minute Spicy Korean Chicken

400 g chicken breast mini fillets (chicken breast is fine too)

vegetable oil (divided)

Sriracha

garlic (peeled and minced)

chilli powder

rice

broccoli

peanuts

lime wedges

green onions (sliced)

mix marinade

Start by mixing the marinade. Place all the ingredients but 1 tablespoon of oil in a small bowl and whisk to combine. Place the chicken in the marinade and toss well to coat. Leave in the fridge for 30 minutes up to 24 hours. *See notes

cook rice

While the chicken is marinating put the rice on to cook according to the package instructions and steam the tender stem broccoli in a steamer or gently simmer water. Set the rice and broccoli aside to keep warm until the chicken is cooked.

heat skillet

Heat the remaining tablespoon of oil in a cast iron or stainless steel skillet. Once the oil is hot and shimmers, use tongs to lift the chicken out of the marinade and place in the hot pan. Reserve the marinade.

saute chicken

Sautee the chicken until the pieces are golden and cooked through. This should only take about 5-10 minutes depending on the size of your chicken pieces. Once the chicken is cooked, pour the reserved marinade into the pan and simmer for about 2 minutes, until it thickens into a shiny sticky sauce.

serve with rice

Serve the chicken over steamed rice and top with the chopped peanuts, spring onions, lime wedges and the steamed tenderstem.

serves 2

Serves 2 with leftovers or 3-4 smaller appetites.

This delicious Honey Garlic Chicken recipe will make you want to stay in instead of ordering takeout! Sweet, savory, sticky and with just the right amount of spice, this Honey Chicken recipe is the perfect way to top off a bowl of steamed rice or vegetables.

Honey Garlic Chicken

chicken broth (low sodium)

soy sauce (low sodium)

sesame oil (optional)

sriracha (or 1/2 teaspoon crushed red pepper flakes, optional)

extra virgin olive oil oil

to 1 ½ pounds boneless skinless chicken thighs (cut into 1” pieces)

salt and pepper (to taste)

¼ teaspoon ground ginger (or 1 to 2 teaspoons minced ginger or ginger paste)

garlic (minced)

sesame seeds (optional garnish)

green onion (optional garnish)

Make the sauce by whisking together the corn starch with a couple tablespoons of chicken broth until smooth.

Whisk in the remaining chicken broth, soy sauce, honey, toasted sesame oil and sriracha or crushed red pepper flakes, if using. Set aside.

Add oil to a large skillet or wok and heat over medium high heat. Season the chicken with salt and pepper.

Combine the corn starch, garlic powder and ground ginger in a small, shallow bowl and whisk to combine.

Toss the pieces of chicken in the mixture, a few pieces at a time, until coated.

Add chicken (in batches if necessary) to the hot oil and cook for 3 to 5 minutes, turning the chicken pieces over so they brown evenly. (Check to make sure chicken is cooked through.) Remove and set aside.

Add minced garlic to the skillet and cook garlic, stirring continuously for 1 minute.

Carefully pour in the prepared sauce and stir to combine with the garlic. Bring the sauce to a simmer over medium heat.

Add chicken back to skillet and stir to combine. Continue cooking until preferred thickness and consistency is achieved, about 2 to 5 minutes. Test for seasoning and add salt and pepper if needed.

Garnish with sesame seeds and sliced green onion and serve over rice or with your preferred side.

Make the Chicken

With sesame oil, honey, and plenty of fresh garlic, this recipe for Honey Garlic Baked Chicken Thighs is unbelievably flavorful! If you like a sweet, sticky chicken with crispy skin, this recipe is for you!

Top 12 sticky chicken recipes from across the web

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Top Tags

Cashew Chicken

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Better-Than-Takeout Sticky Chicken ...

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Easy Sticky Chicken Rice Bowl

Top 12 sticky chicken recipes from across the web

The most viewed sticky chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cashew Chicken

Sweet Chili Pistachio Grilled Chick...

Sticky Sesame Chicken

Better-Than-Takeout Sticky Chicken

Baked Sticky Chicken

Sticky Chinese Chicken

Easy 30 Minute Spicy Korean Chicken

Honey Garlic Chicken

Honey Garlic Baked Chicken Thighs

Better-Than-Takeout Sticky Chicken ...

Sesame Chicken

Easy Sticky Chicken Rice Bowl

The most viewed sticky chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine