Sticky Asian Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
Thin-cut chicken breasts or skinless thighs (1 pound)
02 -
Regular oil (1 tablespoon)
03 -
Salt and pepper as needed
→ For the Sticky Glaze
04 -
Dark sugar (¾ cup)
05 -
Dark soy (⅓ cup)
06 -
Rich hoisin (2 tablespoons)
07 -
Spicy sweet sauce (1 tablespoon)
08 -
Grated root ginger (1 tablespoon)
09 -
Hot pepper flakes as needed
10 -
Crushed garlic (½ teaspoon)
11 -
Squeezed juice from one lime
# Instructions:
01 -
Pour oil into your big pan over medium-high flame. Sprinkle chicken with salt and pepper, then fry about 3 minutes each side until golden and reaches 165°F inside.
02 -
Take chicken out of the pan. Using that same skillet, mix dark sugar, dark soy, rich hoisin, spicy sweet sauce, ginger, hot flakes, garlic, and lime juice together. Let it bubble up and cook for a minute or two until it gets sticky.
03 -
Put chicken back in the pan and roll it around to get completely covered in that sticky sauce. Throw on some sesame seeds and green onions if you want.
# Notes:
01 -
You can swap in thighs instead of breasts
02 -
Your sauce gets thicker as it cools down
03 -
Last tweaked March 9, 2022