Sweet & Sour Sticky Chicken ~ I Can Cook That!

On Thurday, Dave from My Year On The Grill will debut with a brand new meme, I CAN COOK THAT! at OuR kRaZy kItChEn. In keeping with the spirit of his meme I am digging deep into my recipes archives and will be trying a new recipe that I have never made before, but have been toying with the ingredients and drooling over.

Please forgive me I cannot find that we took a picture, but I’m still looking for it.


1 pound boneless, skinless chicken breast cut into bite sized pieces*
2 tablespoons sesame oil
1/2 cup honey
1/8 cup soy sauce
1/4 cup brandy
4 cloves REAL garlic, mashed
1 Jumbo egg white
1 tablespoon cornstarch
1-2 teaspoon garlic juice (1 clove minced and minced again)
1 tablespoon freshly grated ginger
2 Tablespoons sugar
1 large bunch green onions, sliced (greens also)
1 tablespoon sesame seeds

  • Whisk together the honey, soy sauce, brandy and garlic juice. Set aside.
  • Whisk together 1 egg white and 1 tablespoon of cornstarch. Add chicken pieces. Marinate the chicken pieces overnight.
  • Bring the meat out of the refrigerator 1/2 hour before your begin.
  • Drain meat.
  • Whisk together the honey, soy sauce, brandy and garlic juice. Set aside.
  • In a large skillet or Wok heat 2 tablespoons sesame oil until it is sizzling hot.
  • Add the garlic, ginger and green onions stirring until fragrant.
  • Add in chicken and sear then constantly stir fry.
  • Whisk together the sugar and marinade until sugar is dissolved.
  • Add to the wok and continue to cook on medium.
  • Once you have a rolling boil, cover and let it simmer over a small flame, until all the liquid has disappeared and the chicken is well done. The chicken should be caramelized and sizzling when served.
  • Sprinkle with sesame seeds.
  • Serve with rice. When cooking the rice I add 2 tablespoons soy sauce to the water to help flavor the rice.
aprons 3