Whether you love that sticky pork, chicken, or beef this sauce is bursting with sticky flavors and coats every inch of meat perfectly (the stickier the better right?)
Our family prefers a tempura batter on the chicken, however, this can be done batterless also with just a seasoning of salt, and pepper and quickly stir-fried, I will give you both versions.
The sauce is made with fresh ginger, oyster sauce, dark brown sugar, soy sauce, and honey and makes this Asian chicken recipe better than anything you can find at a restaurant.
If you're craving that delicious Chinese sauce from your favorite takeout, try our sticky Asian sauce this homemade sticky and sweet sauce is finger-lickin' good and will shock you with how easy it is to make in your own kitchen!
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Our printable recipe card at the bottom of the page awaits you to try our version and we would love to hear how you liked it in the comments.
Easy Steps For Asian Sauce
- stir fry the meat of choice, set aside, and keep warm
- in a small saucepan combine all the sauce ingredients and simmer for 8 to 10 minutes
- let sit for 10 minutes as it cools will thicken
- toss in with cooked meat you prefer
- serve with white rice, fried rice, or your favorite style Asian noodles
Bake, Grill, or Air Fry Methods for Chicken
- NOTE: check the chicken to be at 165 degrees using a meat thermometer in the thickest part:
- Baked: Preheat the oven to 400 degrees. Place the coated chicken on a greased baking sheet. Spray with cooking oil or drizzle with vegetable oil. Bake for 20 minutes stirring a few times
- Grill: Soak the skewers first in water for at least 30 minutes. Thread the chicken on the skewers and grill for 4 to 7 minutes on each side on a preheated grill. Use the sauce for dipping
- Air Fry: Preheat the air fryer to 400 degrees and spray the basket with cooking oil. Spray the chicken with cooking oil Air fry the chicken for 5 to 7 minutes.
Ingredients You Will Need
- boneless cubes of chicken thighs, breasts boneless cubed, or another kind of meat
- sesame oil
- minced ginger
- minced garlic
- salt, and pepper to taste
- soy sauce
- honey
- dark brown sugar
- cooking spray
- toasted sesame seeds
Tips
- cubed chicken is completed cooking quickly check the thickest part to be at 165 degrees using a meat thermometer
- seafood can be substituted IE: shrimp, scallops, lobster
- for more spicy sauce add cayenne pepper and more ginger to taste
- chicken thighs cubed or pork should be boneless or deep-fried chicken wings will be a great choice for sticky wings
- keep the chicken warm while frying the entire batch and until the sauce is done
- boneless steak, pork, and venison can be substituted for chicken
- for toasting sesame seeds add them to a cookie sheet while the sauce cooks on parchment paper at 400 degrees
- Pork, Lamb, Veal, Venison, and Beef can be used in place of Chicken also
More Chicken Recipes We Love
Honey Sesame Chicken Stir Fry
Chicken Topped Salad
Chicken Scampi
Chicken with Lemon Pasta
Oriental Chicken Salad
White Chicken Chili
Chicken Pasta Fagioli
Chicken Stew
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Easy Sticky Sauce
If you're a fan of sweet Asian-style sauces, this will be the only one you'll need it's so delicious and versatile.
Whether you add it on chicken wings, or boneless meats, or pour it over plain white rice, this sauce will enhance any meal you put it on.
Once you have this Asian Sticky sauce and see how easy it is to make, take-out will be a distant memory.
Yield: 4
Sticky Asian Chicken
This sauce can be used on any boneless or bone-in chicken and is so much better than any mall or take-out sticky sauce made easy in just 10 minutes!
Prep time: 10 MinCook time: 10 MinInactive time: 15 MinTotal time: 35 Min
Ingredients
- 2 boneless chicken breasts or 6 boneless chicken thighs cut into 1 -inch bite-sized pieces (you can also use a dozen fried chicken wings) (around 2 pounds of meat of choice total)
- Note: this sauce is great on any kind of boneless meat you cook
- 4 teaspoons sesame oil
- 4 tablespoons garlic minced
- 1 teaspoon ground ginger or 4 teaspoons of fresh minced
- 1/2 cup soy sauce
- 6 tablespoons honey
- 6 tablespoons dark brown sugar
- 2 tablespoon oyster sauce
- 2 tablespoons apple cider vinegar
- Optional Garnish: toasted sesame seeds, chopped green onion
Instructions
- In a large frying pan heat 3 tablespoons of vegetable or olive oil and saute the chicken seasoning with salt, pepper, and granulated garlic powder.
- Set this aside and keep it warm and make the sauce.
- Place the sesame oil, garlic, and ginger in a medium-sized saucepan and let the garlic get golden.
- Add all the rest of the ingredients (except the chicken or meat used) and stir this up until well blended together.
- Simmer for 10 minutes or until the sauce is reduced to half.
- In a small saucepan over medium heat, add the sesame oil, garlic, and ginger and cook for about 30 seconds or until it becomes slightly brown.
- Add the rest of the ingredients and stir until it’s combined.
- Continue to cook for about 8-10 minutes or until the sauce has reduced by about half.
- This should look when done but still watery looking.
- Cool this for around 8 to 10 minutes and it should thicken like molasses looks and pours out.
- During the cooling period stir it a few times..
- Toss the warm cooked chicken or meat you desire into the sauce.
- Sprinkle with toasted sesame seeds and green chopped onion if desired.
Notes
Bake, Grill, or Air Fry Methods for Chicken
- NOTE: check the chicken to be at 165 degrees using a meat thermometer in the thickest part:
- Baked: Preheat the oven to 400 degrees. Place the coated chicken on a greased baking sheet. Spray with cooking oil or drizzle with vegetable oil. Bake for 20 minutes stirring a few times
- Grill: Soak the skewers first in water for at least 30 minutes. Thread the chicken on the skewers and grill for 4 to 7 minutes on each side on a preheated grill. Use the sauce for dipping
- Air Fry: Preheat the air fryer to 400 degrees and spray the basket with cooking oil. Spray the chicken with cooking oil Air fry the chicken for 5 to 7 minutes.
Tips
- cubed chicken is completed cooking quickly check the thickest part to be at 165 degrees using a meat thermometer
- seafood can be substituted IE: shrimp, scallops, lobster
- for more spicy sauce add cayenne pepper and more ginger to taste
- chicken thighs cubed or pork should be boneless or deep-fried chicken wings will be a great choice for sticky wings
- keep the chicken warm while frying the entire batch and until the sauce is done
- boneless steak, pork, and venison can be substituted for chicken
- for toasting sesame seeds add them to a cookie sheet while the sauce cooks on parchment paper at 400 degrees
- Pork, Lamb, Veal, Venison, and Beef can be used in place of Chicken also
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Try Some of Our Other Favorite Asian Recipes
Slow Cooker Chicken and Broccoli
Bourbon Chicken
Mandarin Orange Pork Chops
Honey Sesame Chicken Stir Fry
Steak and Shrimp Hibachi
Oriental Chicken Salad
Best Tempura
Japanese Steakhouse Mushroom Soup
Homemade Eggrolls
Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2022.
