There’s something about British Chinese takeaway that has its own personality especially those crispy chicken dishes coated in a thick, glossy sauce. After working in a Chinese restaurant when I was in college, I’ve always had a soft spot for freshly cooked Chinese food and I love recreating those flavors at home. And when I’m visiting England, I love a good Chinese takeaway! So here we are.

This Sticky Chicken is my take on that sweet and savory takeaway-style favorite. Bite-size pieces of chicken are fried until golden and crispy, then tossed in a sticky sauce made with honey, brown sugar, soy sauce, garlic, ginger and sweet chili sauce. Serve it over steamed rice or egg-fried rice for an easy dinner that feels like a proper takeaway night at home.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

For the Chicken

• 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 egg, beaten
• Vegetable oil, for frying

For the Sticky Sauce

• 1/3 cup honey
• 1/4 cup light brown sugar, packed
• 1/4 cup soy sauce
• 3 tablespoons sweet chili sauce
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water

For Serving

• Sliced green onions
• Sesame seeds, optional
• Steamed rice or egg-fried rice

Instructions

1. Place the chicken in a bowl with the beaten egg and toss until evenly coated.
2. In a separate bowl, combine the cornstarch, salt, black pepper and garlic powder. Add the chicken a few pieces at a time and toss until well coated. Shake off any excess.
3. Heat about 1 inch of vegetable oil in a large skillet to 350°F. Fry the chicken in batches for 4–5 minutes, turning occasionally, until golden, crispy and cooked through. Transfer to a wire rack or paper towel-lined plate.
4. Add the honey, brown sugar, soy sauce, sweet chili sauce, ketchup, rice vinegar, garlic, ginger and sesame oil to a large skillet. Bring to a gentle simmer over medium heat.
5. Stir together 1 tablespoon cornstarch and 2 tablespoons water. Pour into the simmering sauce and cook for 1–2 minutes, stirring, until thick and glossy.
6. Add the crispy chicken to the skillet and toss until every piece is coated in the sticky sauce. Serve immediately.

Top with sliced green onions and sesame seeds, if desired, and serve with steamed or egg-fried rice.

Air Fryer Option

Instead of frying, lightly spray the coated chicken with cooking spray and air fry at 400°F for 10–14 minutes, turning halfway through, until golden, crisp and cooked to 165°F. Toss with the warm sticky sauce just before serving.

Quick Note

Wait until just before serving to toss the chicken with the sauce. This helps keep the coating crispy underneath while still giving you that thick, glossy sticky finish.

Takeaway Tip

Let the coated chicken rest for about 5 minutes before cooking. This helps the cornstarch cling to the chicken and creates those irregular crispy edges that grab onto the sauce.

Estimated Nutrition (Per Serving)

Calories: 585
Protein: 36g
Net Carbs: 61g
Fat: 21g
Fiber: 1g