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Sticky Chicken

Sticky Chicken recipe Excerpted from the book SIMPLY JULIA by Julia Turshen. Copyright © 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. Photos by Melina Hammer.

During the first few days of being together, Grace and I ended up on a spontaneous road trip that included dinner at a friend-of-a-friend’s-mom’s house (got that?). She served what she called Sticky Chicken, small pieces of chicken coated with a very glossy glaze. Based on Chinese stir-frying traditions, it’s such a flavorful dish that comes together quickly thanks to a host of pantry ingredients. Each time I make it, I’m taken back to those very early, exciting days of our relationship when it felt like a light switch I didn’t know about got flipped on, like everything finally made so much sense. While I can’t promise all of that with this recipe, I share it with all the joy that comes with the memory. Serve with rice or noodles or steamed bok choy or broccoli or roasted sweet potatoes or stir-fried snap peas . . . the list goes on.

Sticky Chicken recipe Excerpted from the book SIMPLY JULIA by Julia Turshen. Copyright © 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. Photos by Melina Hammer.

Sticky Chicken

Julia Turshen
Serve the chicken with rice or noodles or steamed bok choy or broccoli or roasted sweet potatoes or stir-fried snap peas . . . the list goes on.
Course Dinner
Cuisine Chinese
Servings 4 people

Ingredients
  

  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1/4 cup [60 ml] ketchup
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce (such as sambal), or your favorite hot sauce (optional)
  • 4 garlic cloves, minced
  • 2 tablespoons canola oil (or other neutral oil such as vegetable), plus more as needed
  • 1 1/2 pounds [680 g] boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • Kosher salt
  • Freshly ground black pepper

Instructions
 

  • Place the water and cornstarch in a small bowl and stir well to combine. Stir in the ketchup, honey, soy sauce, chili garlic sauce (if using), and garlic.
  • Reserve the sauce.
  • Place the canola oil in a large nonstick skillet over high heat. Add half of the chicken to the pan and season generously with salt and pepper (about 1/2 teaspoon of each) and cook, stirring now and then, until browned all over, about 5 minutes. Transfer the chicken to a plate and repeat the process, adding another tablespoon or so of oil to the pan if necessary, with the rest of the chicken.
  • Return the first batch of chicken to the skillet along with the reserved sauce. Bring the mixture to a boil, then turn the heat to low and simmer, stirring now and then, until the sauce is thick and coats the chicken, about 5 minutes. Serve immediately.

Notes

Simply Julia by Julia TurshenExcerpted from the book SIMPLY JULIA by Julia Turshen. Copyright © 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. Photos by Melina Hammer.
Keyword chicken

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