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This 'good mood' crispy chicken recipe is the perfect lockdown dinner

We're so cooking this dish


Not much beats a chilled out TV dinner of sticky, crispy chicken – just what we all need in these difficult times of lockdown. Chef Adam Handling has shared a recipe for his 'good mood chicken' (totally loving that name) where he takes deboned chicken thighs and fries them in the most delicious-sounding sticky sauce - caviar optional!

'Good Mood' Crispy Chicken

Serves 5, preparation time 20 minutes


For the sticky sauce:

  • 30g unsalted butter
  • 1 onion, finely chopped
  • 30g grated ginger
  • 110g white sugar
  • 50ml soy sauce
  • 50g Gochujang
  • 50ml rice vinegar

For the chicken:

  • 500g deboned chicken thighs, cut into pieces (leave the skin on)
  • ½ tablespoon black pepper
  • 50ml soy sauce
  • 70g potato starch (N.B. you can use cornflour or tapioca flour)

For the garnish:

  • Fresh coriander leaves (optional)
  • Fresh lime
chicken picture

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For the sauce

Melt the butter in a saucepan. Add the onion and ginger and cook on a medium heat for 5 minutes, or until they’re softened. Pour in the sugar and dissolve. Add the Gochujang, vinegar and soy sauce. Cook for about 10 minutes on a low heat, until the liquid has reduced. You want to achieve a spicy, sticky sauce.

For the chicken

Add the pepper and soy sauce to the chicken and leave to marinate for a few hours (it’s not essential but it adds to the overall depth of flavour).

Cover the chicken in the potato starch; this will ensure a crispy texture. Fry the meat in a hot pan of oil. Remove almost all of the chicken and add 2 large tablespoons of sauce to the pan. Stir the sauce - the small amount of oil should loosen the sauce. Add the chicken and stir until all the pieces are evenly covered in sauce.

For serving

Arrange the sticky chicken on a plate and serve with some fresh coriander leaves scattered on the top and lime wedges on the side.

For more of Adam Handling's free online recipes, visit

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