Chinese Sticky Chicken

"This is easy to prepare and delicious too!"
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Charlotte J photo by Charlotte J
Ready In:
40mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • In a large bowl, whisk crouton crumbs and cornstarch.
  • Stir in the soy sauce.
  • Add chicken and toss until completely coated.
  • Cover; refrigerate for at least 30 minutes.
  • Heat the oil in a large nonstick skillet over medium heat.
  • Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through.
  • Turn about 4 or 5 times during cooking to avoid burning.
  • Drain on paper towels.
  • Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.

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Reviews

  1. This recipe worked great for me. I did not have the onion/garlic croutons. Instead I used 3/4 cup of bread crumbs and 1/2 teaspoon each of onion powder and garlic powder. Just for a little insurance policy, I made a egg/1T water mixture to dip the chicken in before breading. The whole family enjoyed this for lunch today. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*
     
  2. I did a full recipe and used plain croutons and added some garlic powder for flavour and other than leaving my thighs whole and adding an extra 1/4 cup of croutons I followed the recipe but could only crumb 7 of the 9 thighs which was o'kay as I was wanting left overs for sandwiches. I like other reviewers did have some problems keeping the crumbs adhered to the chicken some pieces fared better than others but did not have a burning issue, I started them on a high heat to seal and then turned them down to low heat and turned them frequently cooking them for about 35 minutes and the meat was lovely and moist and the crumbs crunchy and overall the 3 of us enjoyed, though I think of this as more as an Asian styled crumbed chicken than a sticky chicken, thank you Mom2Rose, made for Aussie/Kiwi Recipe Swap #82 November 2013.
     
  3. Good recipe, but needs a little bit more flavoring. It had a good base, but was a little bit bland for my family. Made for Zaar World Tour 2010
     
  4. This recipe did not work out for me at all. The crouton, cornstarch, and soy sauce mixture turned into one big clump. I kept adding additional soy sauce to loosen things up. It would not stick to the chicken. I really had to work to press it onto the chicken. Then when cooking, the coating was burning after about 3 or 4 minutes on each side at medium heat. Big disappointment.
     
  5. i got this recipe from my sister in law, perhaps from this site, and i love it. the chicken comes out so tender and flavorful. i tend to need more soy sauce than recommended to make sure coating sticks. i also warn - chicken coating cooks quickly so don't cook any more than medium and be sure to watch it. its excellent!!
     
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Tweaks

  1. This recipe made for a nice tasting dish, although it was, I'm sure, a bit different than intended 'cause I used chicken breasts instead of thighs (I prefer white meat, while others, I know, enjoy the more moist dark pieces!)! Still this gave us a great meal, served over a mix of brown rice & peas! Thanks for posting a great recipe! [Tagged, made & reviewed for one of my teammates in the Aus/NZ Special Recipe Swap #19]
     

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