Pick Up Stix House Special Chicken Recipe

There’s something irresistible about the Pick Up Stix House Special Chicken Recipe -those crispy, golden bites of chicken tossed in a glossy, sweet-tangy sauce. While it’s a westernized version of Chinese cuisine, the balance of flavors and textures makes it a standout favorite among takeout lovers. Today, we’re diving into a homemade version that rivals the original.

This recipe brings you crunchy, nutty, and saucy chicken that doesn’t get soggy-thanks to some clever tips and the magic of double frying. Whether you’re a die-hard sesame chicken fan or someone craving a reliable weeknight dinner, this one’s worth bookmarking.

Plus, we’ll explore the dish’s Cantonese roots and give you make-ahead tricks, so you can enjoy this house special any day of the week!

What Makes This Pick Up Stix House Special Chicken So Delicious?

Every bite of this chicken is an explosion of flavors and textures. You get that ultra-crispy coating, slightly nutty from roasted sesame seeds, all enveloped in a shiny, sticky sauce that’s both sweet and tangy with a hint of umami.

The sauce isn’t heavy-it perfectly coats the chicken without overpowering or softening the crust. That means you get crunchy outside, juicy inside with each bite. The subtle touch of vinegar adds complexity, while sesame oil ties it together with warmth and richness.

Pair this with a bowl of steamed rice and scallions, and you’ve got a takeout favorite that’s even better homemade.

Ingredients Required for Pick Up Stix House Special Chicken Recipe

Here’s the list of Ingredients you’ll need to make this Pick Up Stix House Special Chicken

For the Chicken & Marinade:

• 1 lb. chicken breast (sliced 1/3 inch thick)
• 1 tbsp. finely minced garlic
• 2 tsp soy sauce
• 1/2 tsp salt
• Black pepper to taste
• 1/3 tsp baking soda
• 1 egg
• 3 tbsp. sweet potato starch (for marinade)
• Sweet potato starch (for coating; coarse preferred or DIY clumpy method)

For the Sauce:

• 2 tbsp. honey
• 3 tbsp. brown sugar
• 2.5 tbsp. soy sauce
• 2.5 tbsp. ketchup
• 1 tbsp. Chinese black vinegar (or white vinegar)
• 3.5 tbsp. water
• 2 tsp starch (mixed with the water for slurry)

For Finishing:

• 1.5 tbsp. roasted sesame seeds
• Drizzle of sesame oil
• Sliced scallions (optional for garnish)

Kitchen Tools You’ll Need

1. Sharp knife
2. Mixing bowls
3. Wok or deep fryer
4. Strainer/sieve
5. Whisk
6. Large container (for starch coating)

Prep Time: 30 minutes
Resting Time: 30 minutes 
Cook Time: 20 minutes
Yields: 3–4 servings

Copycat Pick Up Stix House Special Chicken Recipe

Simply follow the steps given below to make your Pick Up Stix House Special Chicken at home

1. Marinate the Chicken
In a bowl, mix chicken slices with garlic, soy sauce, salt, pepper, baking soda, egg, and sweet potato starch. Let it marinate for 20 minutes.

2. Create Clumpy Starch Coating
Spread your starch in a large container. Spray lightly with water, wait 20 seconds, fluff with a whisk. Repeat spraying and fluffing 5 times until starch clumps form.

3. Coat the Chicken
Add chicken pieces to the starch one by one. Shake the container or use chopsticks to toss lightly. Sift off excess starch and let the coated chicken rest for 15 minutes.

4. First Fry
Heat oil to 380°F (193°C). Fry chicken in 2 batches until just cooked through (not golden yet). Drain and let sit for 15 minutes to soften the crust slightly.

5. Prepare the Sauce
Mix all sauce ingredients in a bowl, including starch-water slurry. Set aside.

6. Second Fry
Heat oil to 400°F (204°C). Double fry chicken until golden and crispy, about 2–3 minutes. Drain excess oil.

7. Assemble the Dish
Pour most of the oil out of the wok, leaving just a couple teaspoons. Add the sauce, stirring until it thickens. Toss in the chicken. Drizzle sesame oil and sprinkle roasted sesame seeds. Mix thoroughly to coat.

Some Tasty Ways To Customize and Serve This Pick Up Stix House Special Chicken

1. With Steamed Jasmine Rice
This one’s a classic for a reason. We love how the sauce soaks into fluffy jasmine rice without making it soggy, and every crispy chicken bite still holds its crunch. Perfect for a comforting, balanced meal.

2. Tucked into Lettuce Wraps
Sometimes we skip the carbs and pile these crispy chicken pieces into butter lettuce cups with a little shredded carrot, cucumber, and a drizzle of extra sesame oil. It feels lighter, fresher, and still incredibly satisfying.

3. Over Stir-Fried Noodles
We’ve tossed these golden bites into a wok of stir-fried lo mein with veggies-it’s insanely good. The slightly sweet sauce from the chicken clings to the noodles and pulls everything together beautifully.

4. With Garlic Fried Rice
One night we had leftover garlic rice from the night before and tossed this chicken on top. Game-changer. The garlic flavor deepens the whole dish and the crispiness of the chicken still pops.

5. Paired with Steamed Broccoli or Bok Choy
For a healthier plate, we often serve this alongside simply steamed broccoli or bok choy. The sweet and sour sauce complements the greens perfectly, and the freshness cuts through the richness of the fried chicken.

6. Inside a Bao Bun
Yes, we tried this. Sliced the chicken a little smaller and stuffed it into fluffy bao buns with a smear of hoisin, pickled veggies, and scallions. It turned into a street-food-style snack we still talk about.

7. As a Filling for a Chinese-Style Burrito
Okay, hear us out. Wrap the chicken with rice, cabbage slaw, a touch of chili mayo, and herbs inside a warm tortilla. We made this once for a weekend lunch, and now it’s part of the rotation.

8. Over a Bed of Asian Slaw
This pairing is perfect when you want something light but flavorful. A crunchy slaw with cabbage, carrots, and sesame dressing topped with warm chicken bites? It’s a texture-lover’s dream.

9. With Kimchi Fried Rice
When we crave bold flavors, we reach for kimchi fried rice. The spicy, tangy rice paired with this sweet-sour sesame chicken creates a contrast that just works. Seriously addictive.

10. On a Party Platter with Dipping Sauces
We once served this as a finger food during a small get-together-paired with extra sauce, spicy mayo, and chili garlic dip on the side. Let’s just say it disappeared faster than we expected.

Some Tips on This Pick Up Stix House Special Chicken Recipe

1. Cut your chicken the same size.
Make all the pieces the same so they cook at the same time. No tiny or big chunks!

2. Use chicken breast or thigh.
Breast is less juicy, but some people like it. Thigh is softer and has more flavor.

3. Let the chicken rest after coating.
Give the chicken a little nap! This helps the crust stick better when you fry.

4. Don’t crowd the pan.
If you put too much chicken in, it gets soggy. Fry in small batches.

5. Double fry for extra crunch.
Fry once, then rest. Fry again to make it super crunchy!

6. Keep the oil hot, but not too hot.
If it’s too hot, the chicken burns. Use medium-high heat.

7. Make the sauce before frying.
That way, you’re ready when the chicken is done. No rushing!

8. Toss the chicken fast with sauce.
Coat the chicken quickly so it stays crispy and yummy.

9. Use sesame seeds for crunch.
Sprinkle some on top. It makes it nutty and pretty!

10. Eat right away.
This chicken tastes best when it’s hot and fresh. So dig in fast!

Storage Guide and Reheating Instructions for Pick Up Stix House Special Chicken

Fried chicken can be frozen after the first fry and stored for up to 6 months. Double fry directly from frozen when ready to eat. The sauce can be refrigerated for several months and used as needed.

Common Queries on This Pick Up Stix House Special Chicken Recipe

Here, we’ve got you covered with some common questions about the Pick Up Stix House Special Chicken that people often ask.

1. What is the Pick Up Stix House Special Sauce made of?

From what we’ve learned recreating this dish, the House Special Sauce is a glossy, sweet, and tangy blend of soy sauce, honey, brown sugar, ketchup, and Chinese black vinegar. We also mix in a bit of starch slurry to thicken it just right. It’s not overly sticky or syrupy-just enough to coat the chicken and bring that signature takeout flavor without softening the crispy coating.

2. What is the most popular dish at Pick Up Stix?

In our experience-and based on how often it’s replicated at home-the House Special Chicken is easily one of the most popular dishes on the Pick Up Stix menu. It’s that perfect balance of crispy, sweet, and savory, which makes it such a favorite. Sesame Chicken and Orange Chicken also rank high, but this one tends to win people over with its crunch and flavor punch.

3. Can I use chicken thighs instead of breast meat?

Absolutely! We’ve tested this with both, and while chicken breast gives a lighter bite, chicken thighs add more juiciness and flavor. If you prefer dark meat, go for thighs—just use a bit less starch in the marinade, as they naturally retain more moisture.

4. How do I keep the chicken crispy after coating it in sauce?

This is where the double-fry method shines. We first fry the chicken to cook it through, let it rest, then fry it again at a higher temperature. That second fry really locks in the crunch, so even after tossing it in sauce, it holds up beautifully.

5. Can I make the sauce ahead of time?

Yes, and we do it often! This sauce can be made in bulk and stored in the fridge for up to a few months. Just keep it in a sealed jar. Before using, give it a good stir or reheat it gently to loosen the consistency.

6. Is it okay to skip the double frying?

Technically, yes-but from our tests, the double fry is what gives you restaurant-level crispiness. If you’re short on time, you can skip it, but just know the chicken might soften faster once sauced.

7. What’s the best starch for frying the chicken?

Hands down, sweet potato starch gives the crispiest result. Tapioca or potato starch work well too, but we’ve noticed sweet potato starch (especially the coarse type) creates a super crunchy shell that holds up even after saucing. Cornstarch is okay in a pinch, but not our top choice.

8. Can I air-fry or bake the chicken instead of deep frying?

You can-but to be honest, we’ve tried it, and you won’t get the same texture. Deep frying is what gives that signature crunch. Air frying may work if you spray the chicken well with oil and cook in smaller batches, but the sauce can still soften it quickly.

9. What does Chinese black vinegar add to the sauce?

Black vinegar brings a complex, slightly smoky depth you won’t get from regular vinegar. It’s aged and has a subtle sweetness that rounds out the sharpness. We always use it when available, but in a pinch, white vinegar will still work fine-just add a little extra sugar to balance it out.

10. Can I freeze the chicken for later?

Yes! After the first fry, let the chicken cool completely, then freeze it in a single layer before transferring to a bag. It’ll keep well for up to 6 months. When you’re ready to eat, fry it straight from frozen-no need to thaw. That’s one of our favorite make-ahead tricks!

This homemade Pick Up Stix House Special Chicken isn’t just better than takeout-it’s crispier, more flavorful, and made with ingredients you can trust. Whether you’re serving it for dinner or meal-prepping for the week, this dish is a crowd-pleaser. Give it a try, and let the sweet-tangy crunch blow you away. Don’t forget to bookmark or share this recipe with fellow food lovers!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!