Prep 15 mins
Cook 25 mins
This is easy to prepare and delicious too!
Make and share this Chinese Sticky Chicken recipe from Food.com.
- 1 cup onion and garlic croutons, finely crushed
- 1⁄4 cup cornstarch
- 2 tablespoons light soy sauce
- 2 lbs boneless skinless chicken thighs (cut into 1-inch pieces)
- 1⁄4 cup canola oil
- In a large bowl, whisk crouton crumbs and cornstarch.
- Stir in the soy sauce.
- Add chicken and toss until completely coated.
- Cover; refrigerate for at least 30 minutes.
- Heat the oil in a large nonstick skillet over medium heat.
- Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through.
- Turn about 4 or 5 times during cooking to avoid burning.
- Drain on paper towels.
- Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.
This recipe worked great for me. I did not have the onion/garlic croutons. Instead I used 3/4 cup of bread crumbs and 1/2 teaspoon each of onion powder and garlic powder. Just for a little insurance policy, I made a egg/1T water mixture to dip the chicken in before breading. The whole family enjoyed this for lunch today. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*
I did a full recipe and used plain croutons and added some garlic powder for flavour and other than leaving my thighs whole and adding an extra 1/4 cup of croutons I followed the recipe but could only crumb 7 of the 9 thighs which was o'kay as I was wanting left overs for sandwiches. I like other reviewers did have some problems keeping the crumbs adhered to the chicken some pieces fared better than others but did not have a burning issue, I started them on a high heat to seal and then turned them down to low heat and turned them frequently cooking them for about 35 minutes and the meat was lovely and moist and the crumbs crunchy and overall the 3 of us enjoyed, though I think of this as more as an Asian styled crumbed chicken than a sticky chicken, thank you Mom2Rose, made for Aussie/Kiwi Recipe Swap #82 November 2013.
Good recipe, but needs a little bit more flavoring. It had a good base, but was a little bit bland for my family. Made for Zaar World Tour 2010