Sticky Chinese BBQ Chicken Recipe

Sticky Chinese BBQ Chicken Recipe

How To Make Sticky Chinese BBQ Chicken

Sink your teeth into this succulent BBQ chicken, a pan-fried meal made with sweet, smoky, and tangy flavors from soy sauce, pineapple, and tomato paste!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 3chicken breasts
  • salt,to taste
  • pepper,to taste
  • 1cupcorn flour
  • 6cupsoil,for frying
  • 1onion
  • 2bell peppers
  • 2tbspsoy sauce
  • 2tbspred wine vinegar
  • 2tbsptomato paste
  • 2tbspsugar
  • ½cupchicken stock
  • cupspineapple

For Cornflour Paste:

  • ¼cupwater
  • ¼cupcornflour,as needed

For Egg Wash:

  • 2egg yolks
  • milk


  1. Season the chicken with salt and pepper. Cut into bite-size chunks.

  2. Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.

  3. Heat the oil in a deep saucepan until it reaches 375 degrees F. Carefully fry the chicken pieces for about 5 to 6 minutes, until crispy, slightly golden in color, and cooked throughout. Drain onto a plate covered in kitchen roll.

  4. In a large saucepan over medium heat, add 1 tablespoon of oil and fry the onions and peppers for about 2 to 3 minutes.

  5. Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for about 2 minutes.

  6. Add in the cornflour paste. Mix until the sauce has thickened. Stir in the pineapple and chicken until evenly coated with the sauce.

  7. Serve with rice and enjoy!


  • Calories: 3375.47kcal
  • Fat: 342.96g
  • Saturated Fat: 28.56g
  • Trans Fat: 1.43g
  • Monounsaturated Fat: 213.26g
  • Polyunsaturated Fat: 95.67g
  • Carbohydrates: 51.41g
  • Fiber: 5.72g
  • Sugar: 16.67g
  • Protein: 34.48g
  • Cholesterol: 157.48mg
  • Sodium: 1671.63mg
  • Calcium: 107.80mg
  • Potassium: 794.39mg
  • Iron: 5.32mg
  • Vitamin A: 162.82µg
  • Vitamin C: 104.79mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to