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Sticky Crispy Chicken

Crispy chicken fingers tossed in a tangy sticky sauce with sesame seeds
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, dinner
Cuisine: Filipino
Calories: 1170
Ingredients Method

Ingredients
  

  • 1 ½ lbs chicken breast, cut into strips
  • 1 tsp salt
  • ½ tsp ground white pepper
  • ½ tsp garlic powder
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 2 eggs, beaten
  • 230 g breadcrumbs
  • 1 cup cooking oil (for deep frying)
Sticky Sauce:
  • 2 tsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp sweet chili sauce
  • 3 tbsp ketchup
  • 1 ½ tbsp brown sugar
  • ¼ cup soy sauce
Garnish:
  • 2 tbsp toasted sesame seeds
  • ¼ cup chopped green onions

Method
 

  1. Season the Chicken
    In a bowl, add chicken strips, salt, pepper, and garlic powder. Mix everything together and let it sit for at least 10 minutes so the flavors soak in.
  2. Coat the Chicken
    In a separate bowl, mix flour and cornstarch.Dredge each piece of chicken in the flour mixture, dip into beaten eggs, then coat with breadcrumbs.Let the coated chicken rest for 5 minutes—this helps the breading stick better!
  3. Fry Until Golden
    Heat oil in a deep pan or wok to 335°F (168°C).Fry the chicken in batches until golden brown and crispy. Place them on a paper towel-lined plate to remove excess oil.
  4. Make the Sticky Sauce
    In a clean pan or wok, combine sesame oil, garlic, vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce.Bring to a boil, then lower the heat and let it simmer until thickened, stirring occasionally.
  5. Toss and Serve
    Add the fried chicken into the sauce. Gently toss until each piece is fully coated.Serve on a platter with sesame seeds and chopped green onions. Best enjoyed with hot steamed rice!