Description
Better-Than-Takeout Sticky Chicken is simple to make at home. Get that irresistible restaurant taste for a quick, satisfying dinner. You’ll love it!
Ingredients
Scale
- Main Stars:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch (plus more if needed for sauce)
- Salt and freshly ground black pepper, to taste
- Sticky Sauce Essentials:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 4 cloves garlic, minced
- Fresh Finishes:
- 1 tbsp neutral oil (like vegetable or canola), for searing
- 1 tsp toasted sesame oil
- 2 tbsp toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
- Make It Your Own:
- Pinch of red pepper flakes (optional, for heat)
- Sriracha, to serve (optional)
Instructions
- Prep the Chicken:: First things first, get your chicken thighs ready. I usually pat them super dry with paper towels; this helps the cornstarch stick and gives us that lovely crispy crust. Then, I cut them into bite-sized pieces, roughly 1-inch chunks. This helps them cook evenly and absorb all that glorious sticky sauce. Don’t overcrowd your pan later, so cutting them uniformly is a little trick I learned the hard way. It’s all about that perfect sear!
- Coat and Sear:: Now, toss those chicken pieces with cornstarch, salt, and pepper in a bowl. Make sure every bit is coated! Heat a good amount of oil in a large skillet or wok over medium-high heat. When it shimmers, add the chicken in a single layer, making sure not to overcrowd the pan. You’ll probably need to do this in batches. Let it sear for 3-4 minutes per side until golden brown and cooked through. This is where the magic starts to happen, you get that amazing aroma! I always get impatient here and try to flip too early, but resist! Let it get truly golden.
- Whip Up the Sticky Sauce:: While your chicken is doing its thing, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl. This is the heart of our Better-Than-Takeout Sticky Chicken! Give it a good mix until everything is combined. I sometimes add a tiny pinch of red pepper flakes here if I’m feeling spicy, but that’s totally optional. Don’t worry if it looks a bit thin now; it’ll thicken up beautifully.
- Combine and Thicken:: Once all the chicken is seared, drain any excess oil from the pan, leaving just a little for flavor. Pour your prepared sauce over the chicken in the skillet. Bring it to a gentle simmer, stirring occasionally. You’ll see the sauce start to bubble and thicken pretty quickly, thanks to the cornstarch from the chicken. Keep stirring until it coats the chicken beautifully, maybe 3-5 minutes. It should look glossy and irresistible. This is the moment I always smell the ginger and garlic really pop!
- A Touch of Sesame:: Remove the pan from the heat. Drizzle in a bit of sesame oil and give it a quick stir. This adds that authentic, nutty depth that really elevates the dish. Honestly, it’s such a small step but makes a huge difference in the overall flavor profile of this Better-Than-Takeout Sticky Chicken. Don’t cook the sesame oil too long, just a quick stir to incorporate the aroma.
- Garnish and Serve:: Transfer your glorious Better-Than-Takeout Sticky Chicken to a serving platter. Sprinkle generously with toasted sesame seeds and freshly chopped green onions. The vibrant green against the glistening chicken just looks so inviting! Serve it immediately over fluffy white rice, or even some quick noodles. The smell alone will have everyone rushing to the table, trust me. Enjoy your homemade takeout!