Sticky Chicken II

Cubed chicken is baked to crispy perfection (or cooked in a skillet) and coated in a sweet, sticky sauce. Served over rice, this dish is sure to be a family favorite. I like it because there is no sugar in the sauce – its sweetness comes from honey.  I will have to get a picture the next time we make it, because it looks as good as it sounds.


  • 1-1/2lb chicken breasts, cut into small pieces. If you are using thick breasts, pound them about half-inch thick.
  • 2 eggs
  • 2tb water
  • ½ ts. Coconut or olive oil


  • 1c flour
  • 2tb cornstarch
  • 1tb ground ginger
  • 1ts onion powder
  • 1ts garlic powder
  • 1ts paprika
  • ½ ts pepper
  • ½ts salt


  • 3 garlic cloves, minced
  • 2-3 ts.fresh ginger, grated
  • ½ c honey
  • 3tb lemon juice
  • lemon zest from 1 lemon (optional)
  • 1tb rice wine vinegar
  • 1ts cornstarch


  1. Preheat your oven to 375 F, spray a wire rack with nonstick spray and place it in a cookie sheet if you are using the oven. Otherwise, heat a skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet – a tablespoon or two depending on how big your skillet is.
  2. Combine eggs and water in a pie pan or other shallow dish. In a large zip top or fold top baggie, combine the breading ingredients. Dip chicken in the egg mix, then throw a few pieces in the breading. Close the bag and shake well to coat the pieces, and repeat until all the chicken is coated. If you are using the oven, place the chicken on the wire rack and bake for 10 minutes. After that time has passed, turn on the broiler and broil until the chicken has been browned. If you are using a skillet, place chicken pieces in the skillet and cook for about 4 minutes, flip, and cook another 4 minutes. Time may vary depending on how thick your chicken is. Don’t overcrowd the skillet – leave at least about a half inch between pieces. You will need to cook in batches until the chicken is done. Once done, remove chicken from the skillet and let dry on a cooling rack so the pieces don’t get soggy.
  3. While the chicken is cooking, begin preparing the sauce. Heat the coconut oil in a small saucepan over medium heat. Once heated, add the garlic and ginger. Saute for 30 seconds, then add the remaining sauce ingredients. Bring to a boil, then reduce heat and simmer until sauce thickens.
  4. Toss baked chicken with sauce in a large bowl.

This is great served over rice. If you want enough sauce to flavor rice too, double the sauce ingredients.

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