Sticky Chicken

The method

1. 01

   Add the chicken to a large bowl and season with onion powder, garlic powder, salt, black pepper, and paprika. Add 2 tablespoons of olive oil and toss until the chicken is evenly coated.

2. 02

   Sprinkle about ⅓ cup cornstarch over the seasoned chicken and toss until each piece is lightly and evenly coated. This helps give the chicken that tender, velvety texture and creates a great coating for the sauce.

3. 03

   In a bowl, whisk together the soy sauce, brown sugar or honey, hoisin sauce, ketchup, ginger paste, minced garlic, and 1½ tablespoons cornstarch until smooth. Set aside.

4. 04

   Heat a drizzle of olive oil in a large skillet over medium-high heat. Cook the chicken in 2 batches so you don't overcrowd the pan. Cook until golden brown on the outside and cooked through. Remove the chicken from the skillet and set aside.

5. 05

   Reduce the heat and add 2 tablespoons of butter to the same skillet, scraping up all those flavorful browned bits from the bottom of the pan.

6. 06

   Pour the prepared sauce into the skillet. Cook over low heat, whisking frequently, until the sauce begins to bubble and thickens into a glossy, sticky consistency.

7. 07

   Add the cooked chicken back to the skillet and toss until every piece is completely coated in the sticky sauce.

8. 08

   Spoon the sticky chicken over warm rice and finish with sliced green onion.