Better-Than-Takeout Sticky Chicken
A flavorful and satisfying homemade chicken dish inspired by takeout, featuring a sweet and savory marinade.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Prepare Marinade: In a bowl, mix soy sauce, honey, rice vinegar, minced garlic, and minced ginger until well combined.
- Marinate Chicken: Add chicken pieces to the marinade, ensuring they are well coated. Cover and let marinate for at least 30 minutes.
- Make the Slurry: In a separate bowl, mix cornstarch with a small amount of water to create a smooth slurry.
- Heat Oil: Heat vegetable oil in a pan over medium-high heat until shimmering.
- Cook Chicken: Add the marinated chicken (discard excess marinade) to the pan and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Thicken Sauce: Pour the reserved marinade back into the pan. Stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2-3 minutes until the sauce is glossy and coats the chicken.
- Serve: Serve hot, garnished with sesame seeds and sliced green onions.
Notes
Use chicken thighs for more flavor or chicken breasts for a leaner option. For gluten-free, substitute tamari for soy sauce. Maple syrup can replace honey for a vegan option.