This stand out Chinese Sticky, Spicy Chicken is another better-than-takeout recipe you will be making over and over again!
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This recipe uses ingredients you probably have in your pantry. If you are dairy free or vegan you can use nut milk or other non-dairy milk. You can use corn starch instead of flour for gluten free.
I used chicken drum sticks but you could use wings, or thighs too. The thighs won’t be a crispy as the drums or wings but this sauce is so delicious you will want to use it on lots of different cuts. You could serve it as a sauce on the side with chicken breasts or pork tenderloin as well.
The crispiness comes from baking the drumsticks in a hot oven, coated with the flour and milk. You toss them in the sauce separately after they are cooked so the sauce doesn’t make the chicken soft.
If you want to make these as part of a Chinese meal check out these other better-than-take-out recipes.
I have to admit the dishes above are so tasty. Chinese Takeout is supposed to be a no-cook treat for the chef! When I am taking a night off from cooking Chinese is one of my favourite delivery foods. But if you live in an area where there are not Chinese takeout options or you want to make sure the dishes are healthy then this menu might be the answer to your Chinese food fix!
There are other Asian and Chinese inspired dishes on the site. Search on Chinese or Asian for more appetizers, rice variations, a lovely,moist Ginger Chicken en Papilotte. There were too many options to list them all.
Now.. to find a Fortune Cookie recipe! (And how to type up those funny little prophecies!)
Sticky, Spicy Chicken
- 2 lbs chicken drumsticks (about 10 drumsticks)
- 1/2 cup almond milk or 2 % milk, other non-dairy milk
- 1/2 cup flour (or cornstarch for gluten free)
- 1/2 Tbsp sesame oil
- 1/3 cup maple syrup (or honey)
- 1/3 cup soy sauce
- 3 Tbsps apple cider vinegar
- 1 1/2 tsp siracha sauce (or to taste if you want more heat)
- 3 cloves garlic minced
- 1 1/2 Tbsp corn starch
- 4 1/2 Tbsps water
- green onions optional garnishes
- toasted sesame seeds optional garnishes
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper and lightly coat with cooking spray or coconut oil.
- Dredge each drumstick in milk and then flour to coat. Arrange on sheet pan. Do not crowd.
- Bake in hot oven 35-40 minutes.
- While chicken is baking, make the sauce. Mix sesame oil, maple syrup, soy sauce, apple cider vinegar, siracha and garlic in a small sauce pan. Cook over medium, low heat about 10 minutes, stirring often.
- Add water to cornstarch to form a paste. Add to the sauce. Cook another 5 minutes or so, stirring until sauce boils and thickens.
- Drizzle sauce over the drumsticks when they come out of the oven. Serve remaining sauce on the side.