Pick Up Stix House Chicken Recipe: Crispy Wok-Fried Nostalgia

This recipe brings the nostalgic crunch of Pick Up Stix right to your kitchen. I’ve tested it five times to nail that signature crispy texture without a deep fryer.

The secret is a double-fry technique that locks in juiciness while creating a shatteringly crispy exterior. A simple marinade infuses the chicken with the bold flavors you remember.

You’ll get golden, crackling bites with tender meat inside—just like the restaurant version. The aroma alone will transport you back to your favorite takeout nights.

Serve with steamed rice and your go-to dipping sauce. Here’s how to recreate this classic.

Ingredients for Pick Up Stix House Chicken

Simple pantry staples plus a few Asian market finds for that authentic crispy magic.

The chicken is everything here. Boneless thighs stay juicier than breasts—look for skin-on if you can find them, then remove the skin yourself (the fat helps with crispiness). Asian markets often carry better-quality thighs with more flavor. Shaoxing wine is non-negotiable for authenticity, but dry sherry from the grocery store works in a pinch. Just avoid cooking wine—it’s too salty.

No Shaoxing? Dry sherry is your next best bet. Out of cornstarch? Potato starch gives an even crispier crust. Fresh ginger is ideal, but ground ginger at half the amount works if you’re in a hurry. The baking powder might seem odd, but it’s the secret to that shatteringly crisp texture. Don’t skip it!

Marinate the chicken for at least 30 minutes (overnight is even better). The double-fry technique means this reheats surprisingly well—keep leftovers in the fridge for up to 3 days. Freezing isn’t ideal, but if you must, freeze uncooked marinated chicken for up to 1 month.

Step-by-Step Instructions for Wok-Fried Chicken

This method guarantees that signature crispy exterior with tender, flavorful meat inside.

Step 1: Marinate the Chicken for Maximum Flavor

Cut the 1.5 lb Boneless Chicken Thighs into 1-inch pieces and place them in a bowl. In a separate bowl, whisk together the 0.5 cup Soy Sauce, 2 tbsp Shaoxing Wine, 1 tsp Granulated Sugar, 1 tsp Sesame Oil, 1 tsp Kosher Salt, and 0.5 tsp Ground White Pepper.

Pour this marinade over the chicken, ensuring all pieces are fully coated. I like to use my hands for this—it’s the best way to make sure every bite gets maximum flavor. Let it marinate for at least 30 minutes at room temperature, or for even better results, refrigerate it for 2-4 hours.

Step 2: Create the Ultra-Crispy Coating

In a large bowl, combine the 0.5 cup Cornstarch, 0.25 cup All-Purpose Flour, and 0.5 tsp Baking Powder. The baking powder is the secret here—it creates tiny air pockets that make the coating extra crispy.

Drain the chicken from the marinade (reserve the marinade if you want to make a sauce later). Toss the chicken pieces in the cornstarch mixture, pressing gently to ensure an even coating. You want each piece thoroughly dusted—this is what creates that characteristic crunch. Let the coated chicken rest for 10 minutes while you heat the oil.

Step 3: Fry to Golden Perfection

Heat the 2 cups Vegetable Oil in a wok or deep skillet over medium-high heat until it reaches 350°F. To test if it’s ready, drop in a small piece of coated chicken—if it sizzles immediately and floats to the surface, you’re good to go.

Working in batches to avoid crowding, carefully add the chicken pieces to the hot oil. Fry for 4-5 minutes, turning occasionally, until they’re golden brown and crispy. The coating should look puffed and slightly blistered—that’s how you know it’s done right. Use a slotted spoon to transfer the cooked chicken to a wire rack or paper towels to drain.

Step 4: Finish with Aromatics and Serve

While the chicken is still hot, transfer it to a serving plate. In a small bowl, mix the minced 4 cloves Garlic Cloves and 1 tbsp Fresh Ginger with a little of the reserved marinade. Scatter this over the chicken, then sprinkle with the sliced 3 whole Green Onions.

The residual heat from the chicken will lightly cook the garlic and ginger, releasing their fragrance without overpowering the dish. Serve immediately while the coating is at its crispiest. This is best enjoyed fresh, with the contrast between the crunchy exterior and juicy interior at its peak.

Best Sauces and Condiments for These Flavors

Sweet and Tangy

For that classic Pick Up Stix flavor, I always go with their signature sweet chili sauce. Mix ½ cup apricot jam with 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp sriracha for the perfect balance of sweet, tangy, and spicy. It clings beautifully to the crispy chicken. 💛

Garlic Chili Oil

Heat ¼ cup vegetable oil with 3 minced garlic cloves and 1 tsp red pepper flakes until fragrant—about 2 minutes. Drizzle this over your chicken for an aromatic, spicy kick that cuts through the richness. I make a double batch to keep on hand.

Creamy Sesame

Whisk together ¼ cup mayonnaise, 1 tbsp sesame oil, 1 tbsp honey, and 1 tsp toasted sesame seeds. This creamy sauce adds a smooth contrast to the crunchy chicken. It’s my go-to for a richer dipping experience.

Spicy Peanut

Combine 3 tbsp creamy peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp grated ginger, and ½ tsp chili flakes. Thin with 1-2 tbsp warm water for the perfect drizzling consistency. It’s a game-changer for peanut lovers. ⚡

Classic Soy-Ginger

Simmer the reserved marinade with 1 tbsp brown sugar and 1 tsp cornstarch slurry until thickened. This creates a glossy, umami-packed glaze that enhances the chicken’s natural flavors without overpowering it.

Frequently Asked Questions