Why This Recipe Works
- Double coating creates ultra-crispy chicken that stays crunchy even after saucing
- Balanced sauce: sweet, tangy, savory, and slightly spicy
- High-heat cooking locks in moisture and flavor
- Simple ingredients but restaurant-level results
This recipe serves 4 people generously.
🧾 Ingredients List
For the Chicken Marinade
- 700 g (1.5 lb) boneless chicken breast or thighs, cut into bite-sized cubes
- 1 teaspoon salt
- ½ teaspoon white pepper (or black pepper)
- 1 tablespoon soy sauce
- 1 egg
For the Crispy Coating
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon baking powder (secret crispiness booster)
- Oil for deep frying (vegetable or sunflower oil)
For the Sweet & Sticky Sauce
- ⅓ cup ketchup
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 3 tablespoons sugar (white or brown)
- 2 tablespoons honey
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon cornstarch
- ½ cup water
Optional Vegetables (Highly Recommended)
- 1 green bell pepper, diced
- 1 small onion, sliced
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
For Garnish
- Sesame seeds
- Chopped green onions
🔪 Step 1: Prepare the Chicken
Cut the chicken into even, bite-sized pieces. Uniform size is important so everything cooks evenly and stays juicy.
Place the chicken in a large bowl and add:
- Salt
- Pepper
- Soy sauce
- Egg
Mix thoroughly until all pieces are well coated. Let it rest for 10–15 minutes. This short marination enhances flavor and helps the coating stick better.
🧂 Step 2: Create the Crispy Coating
In a separate bowl, mix:
- Cornstarch
- Flour
- Baking powder
This combination gives the chicken that signature crunch you see in the photo.
Add the marinated chicken pieces to the dry mixture and toss until each piece is fully coated. Press lightly to ensure the coating sticks well.
🍳 Step 3: Fry the Chicken to Perfection
Heat oil in a deep pan or wok to 170–175°C (340–350°F).
Frying Method:
- Fry in small batches (do not overcrowd the pan)
- Cook for 4–5 minutes, turning occasionally
- Remove and drain on a wire rack or paper towels
For extra crispiness (restaurant trick):
- Let the chicken rest for 5 minutes
- Fry again for 1–2 minutes until deeply golden
This double-fry method keeps the chicken crunchy even after adding sauce.
🍯 Step 4: Make the Glossy Sauce
In a bowl, whisk together:
- Ketchup
- Sweet chili sauce
- Soy sauce
- Sugar
- Honey
- Vinegar
- Cornstarch
- Water
Set aside.
🍲 Step 5: Cook the Sauce
Heat 1 tablespoon oil in a wok or large pan over medium heat.
Add:
- Garlic
- Ginger
Sauté for 20–30 seconds until fragrant (do not burn).
Add bell peppers and onions. Stir-fry for 1–2 minutes until slightly softened but still crisp.
Pour in the prepared sauce and stir continuously. Within 1–2 minutes, the sauce will thicken into a shiny, sticky glaze.
🔥 Step 6: Combine Chicken and Sauce
Add the crispy fried chicken to the pan.
Gently toss until every piece is fully coated in the sauce. Turn off the heat immediately to prevent the chicken from losing its crunch.
🌿 Step 7: Garnish & Serve
Sprinkle with:
- Sesame seeds
- Fresh green onions
Serve immediately while hot and glossy.
🍚 Serving Suggestions
This dish pairs perfectly with:
- Steamed jasmine rice
- Egg fried rice
- Noodles or chow mein
- Stir-fried vegetables
You can also serve it as an appetizer with toothpicks or as a main course.
🔁 Variations You’ll Love
🔥 Spicy Version
Add:
- 1 teaspoon chili flakes
- 1 teaspoon sriracha or chili paste
🍍 Sweet & Sour Style
Add:
- Pineapple chunks
- Replace honey with pineapple juice
🥗 Healthier Option
- Air-fry or bake chicken at 200°C (400°F) for 18–20 minutes
- Use less sugar and honey
❌ Common Mistakes to Avoid
- Oil not hot enough → soggy chicken
- Overcrowding the pan → uneven cooking
- Adding chicken too early to sauce → loss of crispiness
- Skipping cornstarch → no crunch
🧠 Pro Chef Tips
- Cornstarch is the key to that glass-like crunch
- Double frying = long-lasting crispiness
- Toss chicken in sauce off the heat
- Use a wok for best flavor and control
⭐ Final Thoughts
This crispy sweet and sticky chicken is everything you want from a takeout-style dish: crunchy, glossy, flavorful, and deeply satisfying. With simple ingredients and the right technique, you can recreate this restaurant favorite at home — better, fresher, and exactly to your taste.