Sticky Crispy Chicken
Crispy chicken fingers tossed in a tangy sticky sauce with sesame seeds
Prep Time Cook Time
15 mins 30 mins
Course: Main Course Cuisine: Chinese
Keyword: chicken fingers, crispy chicken, sticky chicken
Servings: 4 people Calories: 1170kcal Author: Vanjo Merano
Ingredients
1 1/2 lbs. chicken breast cut into strips
230 grams breadcrumbs
2 eggs beaten
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
½ teaspoon ground white pepper
½ tsp garlic powder
2 tablespoons toasted sesame seeds
1/4 cup green onions chopped
1 cup cooking oil
Sauce ingredients:
2 teaspoons sesame oil
3 cloves garlic minced
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
Instructions
1. 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
2. Combine all-purpose flour and cornstarch in a bowl. Mix it well.
1/2 cup all-purpose flour, 1/4 cup cornstarch
3. 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
4. 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
5. 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
6. 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.
7. Add the crispy fried chicken pieces into the wok. Gently toss until the chicken gets completely
coated with the sauce.
8. 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
Calories: 1170kcal | Carbohydrates: 85g | Protein: 51g | Fat: 70g | Saturated Fat: 7g | Polyunsaturated
Fat: 20g | Monounsaturated Fat: 40g | Trans Fat: 0.2g | Cholesterol: 191mg | Sodium: 2233mg |
Potassium: 913mg | Fiber: 4g | Sugar: 24g | Vitamin A: 290IU | Vitamin C: 4mg | Calcium: 187mg | Iron:
6mg
