Sticky Basil Chicken
A delightful dish that combines sweet and savory flavors, featuring tender chicken coated in a sticky, mouthwatering glaze made with honey, apple cider vinegar, and chili garlic sauce, perfect for family dinners and quick weeknight meals.
Ingredients
For the Sauce
- 1/3 cup honey Provides a natural sweetness.
- 1/4 cup ketchup Adds a tangy flavor dimension.
- 2 tablespoons apple cider vinegar Introduces acidity to balance the dish.
- 2 tablespoons soy sauce Adds umami richness.
- 1 tablespoon brown sugar Offers deeper sweetness.
- 1 tablespoon granulated sugar Helps the sauce thicken.
- 1 tablespoon chili garlic sauce Brings heat to the dish.
For the Chicken
- 1 lb boneless skinless chicken breast The star ingredient.
- 1 large egg Acts as a binder for the coatings.
- 1/2 cup all-purpose flour Forms a crispy outer layer.
- 1/4 cup corn starch Enhances the crunchiness.
- 3 tablespoons olive oil Needed for frying.
- 1/4 cup fresh basil leaves Adds bright, herbal flavors.
- 1 tablespoon sesame seeds Optional garnish.
Instructions
Preparation
- Whisk together honey, ketchup, apple cider vinegar, soy sauce, brown sugar, granulated sugar, and chili garlic sauce in a medium bowl; set aside.
- Set up three bowls—one with the beaten egg, another with flour, and the third with corn starch.
- Dip the chicken pieces in the egg, then coat in flour, and finally in the corn starch.
Cooking
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Add the coated chicken to the skillet and cook until golden brown and cooked through, about 8 minutes, stirring occasionally.
- Reduce heat to medium and pour the prepared sauce over the chicken; stir continuously for 5 minutes until the sauce thickens.
- Turn off the heat, add the torn basil leaves to the skillet, and stir until just wilted.
- Garnish with additional basil and sesame seeds if desired, then serve immediately.
Notes
Ensure oil is adequately heated before adding chicken to seal in moisture. Cook in batches if necessary to avoid overcrowding the pan. Fresh basil should be used for maximum flavor.