I wonder how many recipes I’ve published with sticky in the title… Sticky chicken stir fry, Gingerbread cake with Sticky Whisky glaze, sticky Asian sea bass this sticky pork belly and AT LEAST ten others (just did a quick count). I’m all about the sticky. Just call me sticky Nicky. Actually don’t. That sounds weird. I sometimes like to kid myself and call it caramelized – like this ‘caramelized beef brisket‘. But at the end of the day, I just mean coated in some kind of sugar and then cooked until you reach the dark brown, shiny stage, creating an intense flavour that takes whatever you’ve just made to a whole new level. How could anything finished in that way not taste amazing? For this recipe, the sticky layer is added right at the end. Don’t be fooled though. Just because the pork hasn’t been marinating for hours, doesn’t mean it’s not going to taste amazing (I confused myself with double negatives there, but I’m basically saying it tastes amazing even though we’re only glazing at the end). 👩🍳PRO TIP The fat can spit quite a bit at the frying stage so we use a splatter screen/guard («– affiliate link) to prevent hot oil spitting out all over the place. That’s it. Three layers of flavour in a simple recipe that really does take minimal effort. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Crispy Sesame Chicken with a Sticky Asian Sauce
Salt and Pepper Chicken
Egg Fried Rice
Sesame Prawn Toast Recipe
Orange Chicken Recipe
Crispy Chilli Beef
This post was first published in March 2015. Updated in October 2018 and then again in July 2022 with new photos, video and some housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Equipment:
In order to make this recipe you will need:
A splatter guard/screen – to avoid hot fat spitting when frying the belly pork A good Kitchen knife. In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it. Chopping Board Cast Iron Casserole Dish Measuring Jug Fying Pan/Skillet or a Wok. Wooden or Silicon Coated Spoons. We have just bought these and love them. A small mixing bowl to mix the glaze ingredients in. Instead of a mixing bowl we use loads of these for mixing, prepping, and serving.
