Sweet & Sticky Chicken

Crispy breaded chicken tossed in a deliciously sweet and sticky sauce.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Chinese, Japanese, Korean

Servings: 4

Combine 1/2 cup of ketsup, 1/3 cup of honey, 1/4 cup of soy sauce, 1/2 cup of hoisin, 1 tablespoon of freshly squeezed lime juice, 3 cloves of crushed garlic, 1 teaspoon of sambal oelek and 1 teaspoon of cornstarch in a small bowl and set aside
Whisk 2/3 cup of all purpose flour with 1/3 cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of chili powder and big pinch of salt and black pepper in a shallow bowl
Whisk 2 large eggs with 2 tablespoons of milk in a separate shallow bowl and season with salt and pepper
Dip each piece of chicken into the flour mixture first, then the whisked eggs and finally back into the flour mixture
Once each piece of chicken is coated, transfer it onto a plate and set it aside for now
Add about 1 inch of a neutral oil into a large skillet and place over medium heat
Once the oil sizzles as soon as a bit of flour is dropped in, begin frying the coated tenders 5-6 at a time
Fry the tenders for 8-10 minutes or until the internal temperature reaches 165 degrees and then transfer the fried tenders onto a cooling rack and repeat with the remaining tenders
Dispose of the hot oil and return the skillet to medium heat
Add the sauce into the skillet and bring to a simmer
As soon as the sauce begins to slightly thicken, remove it from the heat and toss the fried tenders in the sauce
Serve garnished with thinly sliced green onions and white sesame seeds