This sticky chicken is a quick and easy weeknight dinner recipe that everyone loves. Crispy chicken and sweet bell peppers are tossed with a sticky honey-soy sauce, and it's ready in only 30 minutes!
If you're looking for more easy Asian-style recipes, my crispy pork belly, crispy chilli chicken, or spicy Korean chicken are all great choices!
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⭐️ Why this recipe works
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
- Flavorful and versatile: A delicious blend of soy sauce, honey, and spices that can be adjusted to taste.
- Budget-friendly: Uses affordable ingredients available at stores like Aldi.
- Family-friendly: Loved by adults and kids alike; easy to make in large batches for the whole family.
🧾 Ingredients overview
- Chicken: Provides a high-protein base, becomes tender and juicy when cooked.
- Corn starch: Helps to crisp the chicken and thicken the sauce.
- Soy sauce: Adds the essential salty and umami flavors typical of Asian cuisine.
- Honey: Balances the soy sauce with sweetness, contributing to the stickiness of the sauce.
- Garlic and ginger: Both add depth and warmth, essential for authentic Asian flavor profiles.
- Red bell peppers: Offer a sweet contrast and add color and vitamins to the dish.
- Oyster sauce (optional): Enhances the depth and complexity of the sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Sticky Chicken Recipe Step-by-Step
- Prep the chicken: Toss chicken pieces in corn starch seasoned with salt and pepper.
- Make the sauce: Whisk together soy sauce, honey, vinegar, optional oyster sauce, minced garlic, and grated ginger.
- Cook the chicken: Heat oil in a skillet, add the chicken, and cook until crispy.
- Add vegetables: Incorporate red bell peppers and sauté briefly.
- Combine and simmer: Pour the sauce over the chicken and peppers, simmer until the sauce thickens.
📖 Variations
- Protein: Swap chicken for tofu or shrimp for a different protein option.
- Corn starch: Use flour if preferred, though it may alter the texture slightly.
- Soy sauce: Tamari can be used for a gluten-free option.
- Sweetener: Maple syrup can replace honey for a different kind of sweetness.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Achieving perfect crispiness: Ensure the oil is hot before adding the chicken to prevent sticking and achieve a crispy exterior.
- Sauce consistency: Adjust the thickness of the sauce by varying the simmering time; more for a thicker sauce, less for a thinner one.
- Flavour balance: Taste as you go and adjust the seasoning, especially the balance of sweet and savory.
🍯 Storing and reheating leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently in a skillet over medium heat until heated through, or microwave in 30-second bursts to prevent drying out the chicken.
❓Recipe FAQ's
Add crushed red pepper flakes or a splash of hot sauce to the sauce mixture.
Serve with steamed rice, noodles, or a side of steamed vegetables for a complete meal.
If the sauce is too sweet, balance it by adding a bit more soy sauce or a splash of vinegar. If it's too salty, try adding a little more honey or sugar, or dilute it with a bit of water or chicken broth.
Yes, this recipe is quite versatile. Feel free to add other vegetables, such as broccoli, snap peas, carrots, or onions. Add these to the skillet along with or in place of the bell peppers, depending on their cooking times.
The chicken should be cooked until it's no longer pink inside and the juices run clear. An internal temperature of 165°F (75°C) as measured with a meat thermometer ensures it's safely cooked.
Looking for more Asian chicken recipes like this? Try these:
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Quick and Easy Sticky Chicken
Ingredients
For the chicken
- 500 g (1 lb) boneless skinless chicken
- 2 tablespoons corn starch or flour *See note 1
- 2 tablespoons vegetable or olive oil
- 1 red bell peppers, thinly sliced
For the sauce
- 150 ml (¾ cups) soy sauce
- 75 ml (⅓ cups) honey
- 1 tablespoon white wine vinegar
- 120 g (½ cups) sachet oyster sauce, optional *See note 2
- 2 cloves garlic
- 1- inch piece grated ginger
For serving
- chopped peanuts
- sliced green onion
Instructions
- Prepare the Sauce: Combine all sauce ingredients in a small mixing bowl. Set this aside while you prepare the chicken, allowing the flavours to meld.
- Season the Chicken: In a separate bowl, toss the chopped chicken with seasoned cornstarch until evenly coated. Set this aside as you heat your skillet.
- Cook the Chicken: Heat oil in a skillet over medium-high until it shimmers and is hot. Add the chicken and sauté until it's evenly browned and crispy, about 5-6 minutes.
- Add Vegetables: Introduce thinly sliced bell peppers to the skillet. Cook for 2-3 minutes until they start to soften but still retain some crunch.
- Combine and Simmer: Pour the prepared sauce over the chicken and peppers, and bring to a boil. Reduce the heat and let it simmer, stirring occasionally, until the sauce thickens to your liking.
- Serve and Garnish: Serve the sticky chicken over a bed of fluffy rice. Garnish with chopped peanuts and thinly sliced green onions for added texture and flavour.
Notes
- Corn Starch: Skipping the corn starch will result in less crispy chicken, but it will still be delicious. Alternatively, flour can be used for a similar thickening and crisping effect.
- Oyster Sauce: If you can't find oyster sauce, teriyaki sauce works really well.
- Sauce Consistency: For a thicker sauce, allow it to simmer a few minutes longer. If it thickens too much, a splash of water or additional soy sauce can loosen it.
- Heat Level: Adjust the heat level by adding chili flakes or a dash of hot sauce to the sauce mixture if you prefer a spicier dish.
- Serving Suggestion: For a low-carb option, serve the sticky chicken over cauliflower rice or alongside steamed vegetables like broccoli or snap peas.
- Storage Advice: This dish can be refrigerated for up to three days or frozen for up to three months. Thaw in the refrigerator and reheat gently to maintain the best texture.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Mariam
We liked the taste of the sauce, thank you! but it was too salty for us. Do you think I can reduce the soya sauce? But if I reduce it wouldn’t it then be a bit dry? I also added a bit of lime to offset the saltiness. Thank you! 🙂
Deborah Rainford
Hi Miriam, I would reduce the soy sauce and add in some water or chicken stock to make up the difference in the liquid. You can also try with reduced sodium soy sauce if you can find that too. Any of those options will help to reduce the salt content. And that extra lime juice will help too. Thanks so much for taking the time to leave a comment and review. It's so appreciated! 🙂
Jen
Can this dish be prepared in advance?
Is it possible to make the sauce and freeze it?
I’ve family coming and thought it would be great dish to serve, but I’m on my own and don’t want to spend the time in the kitchen!
Deborah Rainford
Hi Jen! This chicken is best served fresh, but there are a couple of things you can do to make it really easy when you've got family over. So, yes. You can make the sauce ahead of time and freeze it. And what I would suggest, before family arrive you can chop the chicken into chunks, measure out the cornstarch and slice the bell pepper. That will make the recipe really easy to pull together when you're ready. It can be made slightly in advance like 2-3 hours but not much more than that, otherwise the chicken will won't stay crispy. Hope that helps and let me know how it goes! 🙂
Joe
Hi, could I ask for the seasoning ingredients that’s used for the cornflour. I’m new to cooking, thanks Joe
Deborah Rainford
Hey Joe! It's just salt and pepper for this recipe. It helps to get the seasoning on every layer of cooking. When we add salt to a recipe just at the end of the cooking process, then the dish usually tastes "salty". But when it's added bit by bit in layers it builds "seasoning" which allows all the other flavors to shine through. So, for this recipe it's just salt (about 1 teaspoon will do it) and a pinch of pepper, but for other recipes, you can add in other spices. If you've got any cooking questions just let me know. Always happy to help people become more comfortable in the kitchen. 🙂
Rose Barrett
A fantastic easy meal, I too have made it twice this week. I sprinkled sesame seeds over the top - it looks and tastes amazing
Deborah Rainford
Love the addition of sesame seeds! So happy you liked it. Thank you for taking the time to leave a comment and a rating. It's very appreciated. 🙂
Alan king
Absolutely loved this recipe. Made it twice in the last week!
Shaun
Didn't use the oyster sauce but added a red chilli to the soy and must say it was lush. Served it with noodles and pak-choi. Was a lush meal and will certainly cook again 😋
Deborah Rainford
Amazing! Thanks so much for taking the time to leave a comment and a rating. It's so appreciated! 🙂
Fernanda
Absolutely lovely! I have added some finely chopped carrots and sweetcorn as well. I would just adjust the amount of soy sauce and use half the amount if adding oyster sauce. Otherwise really lovely and restaurant worthy.
Deborah Thompson
Thank you so much! Your additions sound amazing! Thanks for taking the time to leave a comment and review!
Vicki J.
Is the oyster & spring onion sauce mix something that was only at Aldi's for a short time? I went there and could not find anything like it. Even asked a store employee. Is this something I could find elsewhere?
Vicki J.
Ahhhh, I see you are in the UK and buying from Aldi UK stores. I am in the USA, so that is probably why I couldn't find the oyster sauce.
Deborah Thompson
Hi Vicki. For this recipe, you can skip the oyster sauce and up the amounts on the sauce. So, extra soy sauce etc. The oyster sauce just helps to deepen the flavour but it's not required. Let me know if you make it!