If you’re looking for a quick, delicious, Asian-inspired chicken dish that isn’t the same old boring poultry dinner, this sticky chicken recipe is just what you need! Trust me, this is the kind of recipe that the whole family will love.
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Sticky chicken can refer to a wide variety of asian-inspired dishes. In this case, it refers to the my-kids-absolutely-loved-it kind of sticky chicken!
Seriously, this dinner was such a hit with the family. My kids said it tasted a lot like the orange chicken you would get from a Chinese restaurant, but without the overwhelming orange taste.
And without the breading or heaps of sugar. But don’t tell them that.
I am always on the hunt for recipes that are big crowd-pleasers with the family — and this sticky chicken recipe is definitely going on that list!
What Is In Sticky Chicken Sauce?
As I mentioned before, there are many different varieties of sticky chicken out there. The flavor of the dish is very dependent on the sauce itself.
This delicious sticky chicken sauce uses coconut aminos paired with white vinegar, which gives the dish a sweeter “soy sauce” type flavor without being overwhelming.
The sauce is sweetened with a low carb sweetener, but the sweetness is contrasted by the hot red pepper flakes for a complex, dynamic flavor.
The perfection combination of sweet and heat!
How Do I Make Sticky Sauce Thick?
Keto friend, meet xanthan gum.
This powder is an incredibly effective thickening agent. And let me tell you, a little goes a long way.
If you think about recipes you used to make before Keto that called for all purpose flour as a thickening agent, xanthan gum is your Keto-approved replacement.
Now, I know the struggle of buying weird ingredients for a specific recipe only to have them sit on your shelf, never to be touched again.
So I’ll reiterate that the xanthan gum in this recipe is optional… HOWEVER, it really works wonders for thickening the sticky chicken sauce.
Looking for other places to use xanthan gum? Aside from using it to thicken any kind of sauce, you can put it to good use with my Banana Cream Pie recipe, or check out my Chicken and Gravy recipe in my How to Keto Meal Prep With Shredded Chicken article!
Just keep in mind any time you’re adding xanthan gum to a dish that you should add it gradually while stirring to avoid clumping… this stuff is VERY effective.
Can I Use Soy Sauce Instead of Coconut Aminos?
You can, it’s completely a personal choice.
We prefer coconut aminos because we try to stay away from soy, and we most definitely stay away from gluten at all costs!
Coconut Aminos are a cleaner option, but you are welcome to substitute soy sauce in a pinch if it works with your Keto lifestyle.
How To Make Sticky Chicken
For maximum flavor, you’ll want to marinate the chicken for at least four hours, so be sure to leave plenty of time for the first step!
In a glass container or ziplock bag, mix together coconut milk (the kind from a can), ground ginger, fresh pepper and red pepper flakes. You want the coconut milk to be mostly broken up and liquid.
Once everything is well combined add them to the mixture, ensuring the chicken is completely coated.
Let the chicken marinate in the fridge for at least 4 hours, stirring every once in awhile to make sure the thighs stay coated nicely.
Once the chicken is done marinating, preheat your oven to 375 degrees F.
Place the chicken on a broiler pan or a baking rack with a catch tray underneath and bake for 30-40 minutes or until the chicken is completely cooked.
Now, the real star of this dish… it’s time to make the sticky sauce!
About 15 minutes before the chicken is done, add your rice vinegar, monk fruit, coconut aminos and red pepper flakes to a large saucepan. If you’re using xanthan gum, gradually add it to the sauce, stirring to avoid clumping.
Allow the sauce to thicken for about 15 minutes, stirring often.
Once both the chicken and the sauce are done, place the chicken in a platter with an edge and pour the sauce over the chicken.
Other Dinner Recipes From The Keto Option That You Might Like
- 6-8 boneless, skinless chicken thighs
- 1 can coconut milk
- 1 tablespoon ground ginger
- 1 teaspoon fresh pepper
- 1/2 teaspoon red pepper flakes
- (optional) 1 teaspoon xanthan gum
- Preheat oven to 375 degrees F.
- In a glass container or ziplock bag, mix together coconut milk, ground ginger, fresh pepper and red pepper flakes. Make sure the coconut milk is mostly broken up and liquid.
- Add chicken thighs and make sure the chicken is completely coated.
- Let marinate in the fridge for about least 4 hours. Mix the chicken around a few times during that 4 hours to make sure things stay coated nicely.
- Place chicken on a broiler pan or a baking rack with a catch tray underneath.
- Bake for 30-40 minutes or until chicken is completely cooked.
- About 15 minutes before the chicken is done, add rice vinegar, monk fruit, coconut aminos and red pepper flakes to a large saucepan.
- (optional) if you want the sauce thicker, add the xanthan gum.
- Stir often for about 15 minutes as the sauce thickens.
Once chicken and sauce are done, place chicken in a platter with an edge and pour the sauce over chicken.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Healthworks Raw Organic Ginger Root Powder Ground (16 Oz / 1lb) | All-Natural & Certified Organic | Keto, Vegan & Non-GMO | Great with Coffee, Tea & Juices | Antioxidant Superfood/Spice
- Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
- Coconut Secret Coconut Aminos - 8 fl oz - Low Sodium Soy Sauce Alternative
- Kate Naturals Xanthan Gum. 100% Natural.
Serving Size:1 large thigh
Amount Per Serving: Calories: 341Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 142mgSodium: 219mgCarbohydrates: 6.5gNet Carbohydrates: 6.5gFiber: 0gSugar: 2gProtein: 33g