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Sticky Chilli Chicken

Sticky Chilli Chicken

A perfect balance of sweet, spicy, and savoury, this Sticky Chilli Chicken recipe delivers crispy, flavour-packed bites coated in a delicious homemade sticky sauce. Perfect for an easy dinner or an exciting meal with friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 searving
Course: Main Course
Cuisine: asian, fusion
Calories: 468
Ingredients Equipment Method

Ingredients
  

  • For the Chicken:
  • 500 g boneless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup cornstarch or potato starch for extra crispiness
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 egg beaten
  • 1/2 cup buttermilk
  • Oil for frying if deep-frying
  • For the Sticky Chilli Sauce:
  • 1/3 cup honey or brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch to thicken sauce

Equipment

  • Mixing bowls
  • whisk
  • Tongs
  • Frying pan or air fryer
  • Wire rack (for baking method)

Method
 

  1. Prepare the Chicken:
  2. In a bowl, mix cornstarch, flour, baking powder, salt, black pepper, cayenne, and garlic powder.
  3. In a separate bowl, whisk the egg with buttermilk.
  4. Dip the chicken into the buttermilk mixture, then coat evenly in the dry mix.
  5. Cooking Methods:
  6. Deep-Frying: Heat oil to 350°F (175°C). Fry chicken in batches for 5-6 minutes until golden and crispy. Drain on a wire rack.
  7. Air-Frying: Preheat air fryer to 400°F (200°C). Spray chicken with oil and cook for 10 minutes, flipping halfway.
  8. Baking: Preheat oven to 425°F (220°C). Place coated chicken on a wire rack over a baking sheet. Spray with oil and bake for 20-25 minutes.
  9. Make the Sauce:
  10. In a pan over medium heat, combine honey, soy sauce, sweet chilli sauce, garlic, ginger, red pepper flakes, vinegar, sesame oil, and water.
  11. Mix cornstarch with a little water and stir into the sauce to thicken.
  12. Simmer for 2 minutes, stirring constantly.
  13. Combine:
  14. Toss crispy chicken pieces in the sauce until well coated.
  15. Serve immediately, garnished with sesame seeds and chopped green onions.