sticky chicken recipe

Sriracha is great for more than just drizzling! Use it in a sticky glaze for this lip-smacking chicken thigh recipe. And if you want more ideas, check out our guide on what to do with leftover sriracha.

Sticky sriracha chicken rice with charred veg

unsalted butter

onion

basmati rice

chicken stock (gluten free if need be)

free-range chicken thighs

Olive oil

broccoli

of trimmed and halved spring onions.

tbsp sriracha chilli sauce

tbsp runny honey

garlic

ginger,

sesame seeds

Melt the butter in a pan over a medium heat, then fry the onion with a pinch of salt for 8-10 minutes until starting to caramelise. Stir in the basmati rice, then pour in the chicken stock. Bring to the boil, cover, then turn the heat to low and cook for 10-15 minutes until the stock is absorbed and the rice is tender. Remove from the heat, cover and rest for 5 minutes.

Meanwhile, skin, debone and slice the chicken thighs into strips. Heat a splash of olive oil in a large non-stick frying pan over a medium heat, add the strips of chicken and cook for 6 minutes until golden. Turn and cook for a further 6 minutes until cooked through.

Heat a separate frying or griddle pan until smoking hot. Brush the broccoli florets with olive oil, then cook, turning, until tender and charred. Remove from the pan and repeat with the spring onions.

Mix the sriracha chilli sauce, runny honey, 3 tbsp water, garlic and ginger. Season, then stir into the chicken. Turn the heat to high and stir-fry the chicken for another 3 minutes or until the sauce is thick. Top the rice with the charred veg, chicken and sauce, then sprinkle with the toasted sesame seeds.

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 

honey

ketchup

apple cider vinegar (or regular or rice vinegar)

soy sauce

brown sugar, packed (light or dark)

sugar

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.

You only need 5 ingredients -- and 15 minutes -- to make these Sweet &amp; Spicy Sticky Chicken Tenders! Dip them in ranch dressing for an easy appetizer or dinner!

Sweet and Spicy Sticky Chicken Tenders

25 oz package frozen Crispy Chicken Strips

Franks Red Hot Sauce

brown sugar

BBQ sauce

corn syrup

water

ranch dressing

blue cheese dressing

OVEN: Preheat oven to 400°F. Bake the chicken strips on an ungreased cookie sheet for 18-20 minutes, flipping half way through baking.

AIR FRYER: Preheat air fryer to 385°F. Cook chicken strips in a single layer in air fryer and for 11-12 minutes, flipping half way through cooking.

While the chicken strips are cooking, make the sauce. In a medium sauce pot over meidum-high heat, combine the hot sauce, brown sugar, bbq sauce, corn syrup and water.

Bring sauce to a boil, then reduce the heat to low and simmer until the sugar is completely dissolved, about 2-3 minutes. Remove the sauce from the heat.

Dip the cooked chicken strips in the sauce to completely coat on all sides. Serve hot with dipping sauce if desired!

Better-Than-Takeout Sticky Chicken and Broccoli - Don&#x27;t call for takeout or bother with the food court at the mall when you can make this AMAZING restaurant-quality sticky chicken at home in minutes!! So EASY with the perfect balance of sweet, spicy, and plenty of sticky sauce!! 

Better-Than-Takeout Sticky Chicken and Broccoli

brown sugar (packed (light or dark))

chili garlic sauce

egg (lightly beaten)

corn starch (for dredging)

chicken breast

olive oil (plus more as needed while cooking)

onions thin;

sesame seeds (optional for garnishing)

salt and pepper

Sticky sauce  - To a medium bowl, add all the ingredients, and whisk to combine; set aside. Note - If you don&#39;t adore sauce, and want to consider halving the amount of the sauce in the recipe, you can. Please also see my Notes below.

Chicken - Add the egg to a medium bowl, the flour to a separate shallow bowl, and the 1/3 cup cornstarch to another shallow bowl.

Add the chicken to the egg bowl. Tips - 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&#39;t have to be 100% completely and perfectly coated), pick it up and transfer it to the cornstarch bowl and coat it with corn starch.

To a very large high-sided skillet (use the biggest one you have because this makes a large volume of food), add the oil, the chicken (make sure to shake off extra flour/corn starch before adding it to the skillet), 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; stir and flip frequently to ensure even cooking. Tip - At any time during cooking, if your skillet is dry looking, add additional oil because chicken that&#39;s coated and breaded like this is prone to soaking up oil. I added another ~3 tablespoons.

Push the chicken over to one side of the skillet and add the broccoli. Tip - It looks like an enormous quantity but the broccoli will reduce dramatically in volume as it cooks.

Evenly drizzle the sticky sauce over both the chicken and broccoli, and then stir and toss to combine and coat evenly; set skillet aside momentarily.

To a small bowl, add 1 1/2 tablespoons cornstarch, 2 tablespoons of cold water, and stir to combine. Tip - This is called a slurry and will cause the sauce to thicken up. Add the slurry to the skillet and stir to combine.

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. Tip - I find it best to use a rubber spatula and sort of scrape the bottom and sides of the pan rather than actually &#39;stirring&#39; so that the sauce doesn&#39;t stick or burn on the bottom or sides.

5 minutes should be enough time for the broccoli to become crisp-tender and for your sauce to thicken, but if either needs a bit more time, cook for as long as desired, noting that the sauce will continue to thicken and tighten up as it cools.

Optionally, evenly garnish with green onions and/or sesame seeds, and if desired add salt and pepper to taste, and serve immediately.

Storage - Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave. Note that leftovers will never have the same texture as freshly made chicken and broccoli does, but the flavor will still be good.

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The most viewed sticky chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed sticky chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine