Sticky Chinese Chicken

The Record’s “Recipe of the Week”:
Sticky Chinese Chicken by Della Myers

1 cup garlic and onion flavored croutons, finely crushed
1/4 cup cornstarch
2 T. soy sauce
2 lbs. boneless, skinless chicken thigs, cut into 1” pieces
1/4 cup canola oil

In a large bowl, whisk the crumbs and cornstarch. Stir in the soy sauce. Add the chicken pieces, toss lightly until completely coated. Cover and refrigerate for at least 30 minutes.

Heat oil in a nonstick skillet over medium heat. Add the chicken (don’t crowd pieces) and cook, covered, 20-25 minutes until nice and crispy and cooked through. Turn to avoid burning. Drain on paper towels.

Serve immediately with additional soy sauce, chopped scallions, cooked rice, and steamed sugar snap peas.


Lawrence County Record

312 S. Hickory St.
Mt. Vernon, MO, 65712


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