Sweet and Sticky Chicken

Name: Sweet and Sticky Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: South African
Ingredients: 800 grams Chicken Thighs (Boneless, skinless, cut into bite-sized pieces or left whole); 0.5 cup Soy Sauce (Low sodium preferred); 0.25 cup Honey (Or brown sugar); 3 cloves Garlic (Minced); 1 tablespoon Fresh Ginger (Grated); 1 tablespoon Rice Vinegar (Or apple cider vinegar); 1 teaspoon Sesame Oil (Toasted); 1 tablespoon Cornstarch (Mixed with 2 tbsp cold water to form a slurry); 2 tablespoons Vegetable Oil (For cooking); 1 tablespoon Sesame Seeds (Toasted, for garnish); 2 stalks Green Onions (Sliced, for garnish); 2 medium Carrots (Peeled and sliced or diced); 200 grams Green Beans (Trimmed)

This sweet and sticky chicken recipe is a perfect go-to for your Sunday lunches, embodying the spirit of a quintessentially South African 'Seven Colours Sunday Lunch'. It's a delicious way to enjoy a hearty meal, featuring tender chicken coated in a rich, glossy sauce. While excellent on its own, it pairs wonderfully with savoury rice, a fresh big salad, beetroot, and a variety of colorful vegetables like carrots and green beans. You could also serve it with butternut, spinach, potato salad, baked beans salad, or chakalaka for a truly complete and satisfying meal.

#Chicken

#Sweet and Sticky

#South African

#Sunday Lunch

#Hearty Meal

#Dinner

#Family Friendly

Raw chicken pieces ready for cooking

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Medium

South African

English

Nutrition (per serving)

480

Calories

40g

Protein

35g

Carbs

20g

Fat

Sauce ingredients being whisked in a bowl

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken browning in a hot pan

Instructions

0/7 completed

1
Prepare the chicken: Pat the chicken pieces dry with paper towels. If using boneless, skinless thighs, you can cut them into larger bite-sized pieces for quicker cooking if preferred.
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3m
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Prepare the chicken: Pat the chicken pieces dry with paper towels. If using boneless, skinless thighs, you can cut them into larger bite-sized pieces for quicker cooking if preferred.
3m
Drying the chicken helps achieve a better sear and crispier exterior.
2
Prepare the sticky sauce: In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Set aside.
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2m
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Prepare the sticky sauce: In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Set aside.
2m
Adjust honey and ginger to your preferred sweetness and spice level.
3
Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-5 minutes per side until beautifully browned and cooked through. Remove the chicken from the pan and set aside.
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10m
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Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-5 minutes per side until beautifully browned and cooked through. Remove the chicken from the pan and set aside.
10m
Cook chicken in batches if necessary to ensure even browning. Do not cook completely through, as it will simmer in the sauce.
4
Simmer with sauce: Pour the prepared sauce into the same skillet, bringing it to a gentle simmer. Once simmering, add the cornstarch slurry (cornstarch mixed with water) and whisk continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
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3m
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Simmer with sauce: Pour the prepared sauce into the same skillet, bringing it to a gentle simmer. Once simmering, add the cornstarch slurry (cornstarch mixed with water) and whisk continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
3m
Make sure the slurry is well mixed before adding to prevent lumps.
5
Combine chicken and sauce: Return the cooked chicken to the skillet with the thickened sauce. Toss the chicken gently to ensure each piece is thoroughly coated in the sweet and sticky glaze. Let it simmer for another 2-3 minutes to absorb the flavors.
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4m
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Combine chicken and sauce: Return the cooked chicken to the skillet with the thickened sauce. Toss the chicken gently to ensure each piece is thoroughly coated in the sweet and sticky glaze. Let it simmer for another 2-3 minutes to absorb the flavors.
4m
Ensure all chicken pieces are evenly coated for maximum flavor.
6
Prepare vegetables: While the chicken is simmering, steam or boil the sliced carrots and trimmed green beans until tender-crisp, about 3-5 minutes. Season lightly with salt and pepper.
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5m
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Prepare vegetables: While the chicken is simmering, steam or boil the sliced carrots and trimmed green beans until tender-crisp, about 3-5 minutes. Season lightly with salt and pepper.
5m
Cooking vegetables until tender-crisp retains their nutrients and vibrant color.
7
Garnish and serve: Transfer the sweet and sticky chicken to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately with the prepared carrots, green beans, and your choice of additional 'Seven Colours' sides like savory rice or salad.
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1m
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Garnish and serve: Transfer the sweet and sticky chicken to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately with the prepared carrots, green beans, and your choice of additional 'Seven Colours' sides like savory rice or salad.
1m
For an extra kick, add a pinch of red pepper flakes to the sauce.