Sticky Chinese BBQ Chicken
featured in Chicken Dinners From Around The World
Chicken drumsticks are marinated in a sweet and savory Chinese-style sauce and baked until sticky and caramelized.
Tasty Team
92% would make again
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- 3 chicken breasts
- salt, to taste
- pepper, to taste
- 1 cup corn flour (100 g)
- 6 cups oil (1.4 L), for frying
- 1 onion
- 2 bell peppers
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 tablespoons sugar
- ½ cup chicken stock (100 mL)
- 1 ¼ cups pineapple (200 g)
Cornflour Paste
- ¼ cup water (50 mL)
- ¼ cup cornflour (50 mL), as needed
Egg Wash
- 2 egg yolks
- milk
Nutrition Info
- Calories 1224
- Fat 96g
- Carbs 49g
- Fiber 5g
- Sugar 16g
- Protein 43g
Estimated values based on one serving size.
Preparation
- Season the chicken with salt and pepper.
- Cut into bite-size chunks.
- Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
- Heat the oil in a deep saucepan until it reaches 190°C (375°F).
- Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
- Drain onto a plate covered in kitchen roll.
- In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
- Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
- Add in cornflour paste.
- Mix until the sauce has thickened.
- Stir in the pineapple and chicken until evenly coated with the sauce.
- Serve with rice.
- Enjoy!
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