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Black sticky chicken


  • Combine the kecap manis, honey, lemongrass, chillies and a splash of rice wine in a large bowl. Add the chicken, toss well, cover with clingwrap and refrigerate for at least 2 hours.
  • When ready, heat a thin layer of oil in a large non-stick pan. Add the drained chicken (skin side down), cover and gently cook for about 10 mins, turning once and being careful not to burn (reserving the marinade).
  • Then add the orange juice, stock, star anise, ginger, 75 ml rice wine and the reserved marinade to the pan. Turn the chicken over, cover, turn the heat down and gently cook for another 15 mins.
  • Turn the chicken over again, add the cashews, stir and taste for seasoning, adding a little more stock if needed.
  • Place the chicken on individual plates, spoon plenty of the sauce over the top, garnish with spring onion and serve with steamed rice and steamed Chinese vegies alongside.


  • 3 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tbsp honey
  • 1 lemongrass stalk, smashed & finely chopped
  • 2 small red chillies, finely chopped
  • Chinese rice wine (or dry sherry)
  • 1 whole chicken, portioned
  • vegetable oil
  • 100 ml orange juice
  • 50 ml chicken stock
  • 3 star anise
  • ½ tspn grated fresh ginger
  • ½ cup raw cashews
  • 2 spring (green) onions, sliced on diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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