Sticky Chicken

16 Aug

 This is one of our family’s absolute favorite’s. It rarely happens, but if there are any leftover’s of this dinner, there’s a fight for it;-) FYI, I usually eyeball the ingredients so the amounts in this recipe are not an exact science.  I hope you try it because it really is yummy!


about 2lbs of boneless, skinless, chicken thighs cut into 1inch chunks

about 1/4 cup of cornstarch- I usually just make sure there is a light coating of cornstarch on the chicken

1/4 to 1/2 cup of soy sauce- I just drizzle over chicken until it looks moist with soy

1 cup of crushed croutons-  once again, I add until it makes a good coating over the chicken.

vegetable oil

Green onions


To Make

I like to coat the chicken in the cornstarch first, then add the soy and mix, then add the crushed croutons and mix till the chicken is coated. Let the chicken sit in the fridge for at least 20 minutes.

Chicken with Cornstarch

Then the soy sauce added

Now the croutons. If it looks too dry, don’t be afraid to add more soy. Now let it hang out, in the fridge, for at least 20 minutes.

While my chicken is hanging out, I like to start the rice.

After 20 minutes, you can start heating your pan over medium/high and then adding just enough oil to the bottom to cook the chicken.

 Cook the chicken for about 25 minutes stirring about every 5 so that the chicken is evenly cooked.

Sprinkle the green onions on once it’s cooked and serve over rice.

If you like it spicy, serve with Rooster Sauce AKA Sriracha and/or Hot Chili Garlic sauce. Enjoy!

Oh! I forgot to show you how I crush the crouton’s.

Just tear the top a little so it doesn’t pop on you. Start smashing. Here’s what it should look like.

Alright. Let me know how you like this recipe=D


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