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Pick Up Stix House Special Chicken Recipe
Emma

Pick Up Stix House Special Chicken Recipe

5 from 3 votes
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2
Course: Main Dish
Cuisine: Chinese
Calories: 443
Ingredients Method Video Notes

Ingredients
  

  • 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
  • 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
  • 1.5 tbsp. roasted sesame seeds

Method
 

  1. 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. 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. 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. 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. Mix all sauce ingredients in a bowl, including starch-water slurry. Set aside.
  6. Heat oil to 400°F (204°C). Double fry chicken until golden and crispy, about 2–3 minutes. Drain excess oil.
  7. 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.

Video

Notes

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.