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Dinner · Chinese · Weeknight

Asian Style Chicken with Sticky Sauce

Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled rice.

Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.

Ingredients serves 4

  • Around 14 ounces or 400 grams of chicken breast
  • 1Egg
  • 3 tbspcornflour
  • 10 tbspall-purpose flour
  • ½ tspgarlic powder
  • 2 tsppaprika powder
  • Around 5 tbsp of sesame oil for frying the chicken
  • 1 tbspsesame oil
  • 2garlic cloves, mashed to paste
  • 1 tbspChinese rice vinegar or alternatively white wine vinegar
  • 3 tbsphoney
  • 2 tbspketchup
  • 2 tbspbrown sugar
  • 4 tbspsoy sauce

Method one step at a time, with timers in the app

  1. Prepare the sauce by mixing the ingredients together in a bowl.
  2. Cut the chicken into bite sized pieces.
  3. Place all-purpose flour in a shallow bowl. Mix in garlic powder as well as salt and pepper, 1/2 tsp each.
  4. Place lightly beaten egg in another shallow bowl.
  5. Coat the chicken in corn flour, dip it in egg and finally coat with seasoned all purpose-flour.
  6. Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan.
  7. Fry until chicken is cooked and has a nice golden-brownish coating.
  8. Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch.
  9. Let the sauce bubble for one or two minutes and you're done.
  10. Serve with boiled rice.

Allergens, with the fine print read

Original recipe by pazu, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.

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