Joe’s Sticky Chicken

Joe’s Sticky Chicken


For the Chicken

  • 500g Diced Chicken
  • 100ml of Sesame Oil (or rapeseed / olive oil)
  • 2 Eggs beaten
  • 70g Cornflour
  • 100g Plain Flour
  • 1/2 tsp Garlic Salt
  • 2tsp Paprika
  • 50g Connacht Gold Butter with Sea Salt
  • Salt & pepper


For the sauce

  • 20g Sesame Oil or alternative as above
  • 2 cloves of garlic finely chopped / crushed
  • 20ml Rice Wine Vinegar
  • 40g Honey
  • 40g Sweet Chilli Sauce
  • 60g Tomato Ketchup
  • 40g Brown sauce
  • 80g light soy sauce



  • Chopped Spring Onion
  • 50g Sesame Seeds



  1. Place the cornflour in one bowl, then the eggs mixed together in another bowl with the plain flour, paprika, garlic salt, salt and pepper.
  2. Heat the 100ml of sesame oil in a pan or wok.
  3. Dredge the chicken through the cornflour flowed by the egg and flour mix and carefully place into the oil, cook for 6 to 7 minutes. (I usually do this in two batches, if the pan isn’t big enough to take in one batch), add the Connacht Gold Butter with Sea Salt and let it foam.
  4. While the chicken is cooking, in a bowl mix together the sauce ingredients and add to the chicken.
  5. The sauce will thicken, check your chicken is fully cooked, serve on a bed of rice divided into 4 bowls, top with sesame seeds and chopped spring onion.


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