Asian Style Chicken with Sticky Sauce

← Recipes

Asian Style Chicken with Sticky Sauce

Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled rice.

Served with steamed jasmine rice and sesame cucumber salad.

12Steps
21Ingredients
Print recipe card

Ingredients for 2

Chicken with crispy coating

  • Around 14 ounces or 400 grams of chicken breast
  • ½ Egg
  • 1 ½ tbsp cornflour
  • 5 tbsp all-purpose flour
  • ¼ tsp garlic powder
  • 1 tsp paprika powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Around 5 tbsp of sesame oil for frying the chicken

Sauce

  • ½ tbsp sesame oil
  • 1 garlic cloves, mashed to paste
  • ½ tbsp Chinese rice vinegar or alternatively white wine vinegar
  • 1 ½ tbsp honey
  • 1 tbsp ketchup
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce

Side: Steamed jasmine rice

  • ⅔ cup jasmine rice
  • 1 cup water

Side: Sesame cucumber salad

  • 1 cucumber
  • 2 tsp rice vinegar
  • ½ tsp sesame oil

Instructions

  1. Prepare the sauce by mixing the ingredients together in a bowl.

  2. Cut the chicken into bite sized pieces.

  3. Place all-purpose flour in a shallow bowl. Mix in garlic powder as well as salt and pepper, 1/2 tsp each.

  4. Place lightly beaten egg in another shallow bowl.

  5. Coat the chicken in corn flour, dip it in egg and finally coat with seasoned all purpose-flour.

  6. About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.

  7. Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan.

  8. Make the cucumber salad: thinly slice the cucumber, toss with the rice vinegar, sesame oil and a pinch each of salt and sugar, and chill until serving.

  9. Fry until chicken is cooked and has a nice golden-brownish coating.

  10. Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch.

  11. Let the sauce bubble for one or two minutes and you're done.

  12. Serve with boiled rice.