Crispy Sticky Chicken

This dish brings together crisp battered chicken and a rich, slightly spicy sticky glaze. The chicken is deep fried until golden and crunchy. The sauce is simmered until thick and glossy. You can pour it over the chicken for full flavour or serve it on the side as a dip to keep the coating extra crisp.

Prep Time 25

Cook Time 25

Resting 20

Total Time 1 10

Servings Portions

Ingredients

Chicken Ingredients:

1 kg chicken wings and drumsticks
150 g plain flour
75 g cornflour
1½ tsp baking powder
1½ tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp chilli powder adjust to taste
2 large eggs free range
200 ml buttermilk cold water
Vegetable oil for deep frying

Sticky Sauce Ingredients:

120 ml light soy sauce
100 g soft brown sugar
3 tbsp runny honey
2 tbsp rice vinegar
2 cloves garlic finely minced
1 tsp ginger freshly grated
1 tsp chilli flakes to taste
1 tbsp cornflour mixed with 2 tbsp cold water

Topping Ingredients:

2 tbsp sesame seeds toasted
3 medium scallions finely sliced
1 handful fresh coriander small or parsley, sliced

Instructions

Preparing the Chicken:

Pat the chicken dry with kitchen paper. Dry skin helps the batter cling properly.
1 kg chicken
In a large bowl, combine flour, cornflour, baking powder, salt, pepper, paprika and chilli powder.
150 g plain flour, 75 g cornflour, 1½ tsp baking powder, 1½ tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp chilli powder
In a separate bowl, whisk together the eggs and cold water or buttermilk.
2 large eggs, 200 ml buttermilk
Pour the wet mixture into the dry ingredients. Whisk until smooth. The batter should coat the back of a spoon.
Add the chicken pieces and turn them until fully coated. Let them rest for 20 minutes. This helps the coating settle and improves texture.

Fry the Chicken:

Heat oil to 170–175°C. Use a thermometer for accuracy.
Vegetable oil
Carefully lower a few pieces of chicken into the oil. Do not overcrowd the pan. Fry in batches.
Cook wings for 8–10 minutes. Cook drumsticks (if using) for 10–12 minutes. The coating should turn deep golden brown.
The internal temperature must reach 75°C.
Remove the chicken and place on a wire rack. This keeps the base crisp. Continue until all pieces are cooked.
For extra crunch, return the chicken to the oil for a second fry at 180°C for 2–3 minutes.

Make the Sticky Sauce:

Place soy sauce, sugar, honey, rice vinegar, garlic, ginger and chilli flakes in a saucepan.
120 ml light soy sauce, 100 g soft brown sugar, 3 tbsp runny honey, 2 tbsp rice vinegar, 2 cloves garlic, 1 tsp ginger, 1 tsp chilli flakes
Bring to a gentle simmer over medium heat. Stir until the sugar dissolves.
Add the cornflour slurry. Stir continuously. The sauce will thicken in 2–3 minutes.
1 tbsp cornflour
Remove from heat once glossy and syrupy.

Assemble:

Arrange the chicken on a large serving platter.
Pour the warm sauce over the top, or serve it in a bowl on the side for dipping.
Sprinkle generously with toasted sesame seeds, sliced scallions and fresh herbs.
2 tbsp sesame seeds, 3 medium scallions, 1 handful fresh coriander

Equipment

Notes

Serving Suggestions:

Serve with steamed rice, stir-fried vegetables or crisp salad. It also works well as party food with plenty of napkins.

Storage:

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to restore crispness. Avoid microwaving, as it softens the coating.

Nutrition