Pick Up Stix House Special Chicken Recipe

Pick Up Stix is a popular fast-casual spot in the United States known for fresh Asian-style stir-fry meals. They cook food fast in a hot wok and use thick, rich sauces with fresh vegetables. One dish that always catches my attention is the Pick Up Stix House Special Chicken Recipe.

This dish is loved for its tender chicken, sweet brown-style sauce, and crisp-cooked vegetables that stay bright and fresh. It is one of their most ordered items and a true highlight on the menu.

I liked how it felt simple but still packed with bold flavor. This dish became a favorite after my first order, and now I have created a copycat recipe.

This homemade version of Pick Up Stix House Special Chicken Recipe comes very close to the original, using easy ingredients and simple steps you can follow at home.

What Is Pick Up Stix House Special Chicken

Pick Up Stix House Special Chicken is one of the most popular dishes on the menu and is often listed as a top seller. This dish uses tender chicken pieces cooked in a deep brown-style sauce with fresh vegetables.

The name “House Special” comes from the signature way it is prepared using fresh ingredients and a wok-cooking style that locks in flavor fast. It reflects a mix of traditional Asian cooking methods with a quick modern service style.

Many customers order it again and again because the chicken stays soft, the sauce has a slightly sweet and salty flavor, and the vegetables stay crisp.

This dish made it popular across many locations in Southern California and remains a key favorite.

How to Tenderize Chicken for This Pick Up Stix Recipe

Tenderizing chicken is an important step in this recipe because it directly affects texture, juiciness, and how well the sauce sticks. Proper tenderizing helps the chicken stay soft inside while forming a light coating outside.

• Quick Marinade Technique – A basic marinade uses salt, pepper, soy sauce, egg white, corn starch, and a small amount of oil. Egg white helps soften the protein structure, while corn starch creates a thin shielding layer. This combination improves moisture retention during cooking.

• Even Cutting Method – Chicken should be cut into uniform bite-size pieces. Equal sizing ensures consistent cooking, which prevents some pieces becoming dry while others remain undercooked. This step also improves sauce coating.

• Proper Cooking Process – Instead of pre-frying, focus on proper marination and even cutting. The light frying happens later in the cooking process as the first cooking step, which helps seal moisture and prepare the chicken for the final stir-fry.

• Use Fresh Chicken – Fresh chicken gives the best texture for this recipe. Frozen chicken can release extra water, which may affect the coating and make frying not work as well.

What Ingredients are Used in Pick Up Stix House Special Chicken

For Marination:

• Boneless Chicken Thighs – 1 lb (about 450g): Chicken thighs are used because they stay juicy and tender during high-heat cooking. They also absorb marinade better than lean cuts. Chicken breast can be used in the same 1 lb amount, but it cooks faster and may become dry if overcooked.
• Salt – ½ tsp: Salt seasons the chicken during marination and improves overall flavor balance. Kosher salt can be used instead at ¾ tsp since it has a coarser grain and lighter density per teaspoon.
• Pepper Powder – ½ tsp: Black pepper adds mild heat and depth to the marinade. White pepper can be used in the same amount for a slightly sharper, more classic Asian-style flavor profile.
• Dark Soy Sauce – 1 tsp (marinade): Dark soy sauce gives the chicken a rich color and deep umami taste. Regular soy sauce can replace it at 1 tsp, but the final color will be lighter and less glossy.
• Egg White – 1 large egg white: Egg white helps tenderize the chicken and creates a smooth coating effect known as velveting. Plain yogurt (1 tbsp) can be used as a substitute for similar softening results.
• Cornstarch/Flour – 4 tbsp (marinade): Cornstarch forms a light coating that locks in moisture and helps crisp the chicken surface. All-purpose flour can be used in the same amount, though the texture will be slightly less crisp.
• Oil – 2 tsp (marinade) + extra for frying: Neutral oils like vegetable or canola oil work best for high heat cooking. Olive oil is not recommended because it burns quickly and changes flavor.

Sauce mix:

• Red Chili Sauce – 2 tbsp: Red chili sauce adds heat and color to the stir-fry sauce. Sriracha can be used instead at 1½ tbsp for a slightly different spice level.
• Tomato Ketchup – 1 tbsp: Ketchup provides sweetness and mild tang that balances the sauce. A quick substitute is 1 tsp tomato paste mixed with ½ tsp sugar.
• Tomato Purée – 4 tbsp: Tomato purée builds body and depth in the sauce. Fresh blended tomatoes can replace it in the same 4 tbsp measurement.
• Soy Sauce – 2 tsp (sauce): Soy sauce adds salty umami flavor that forms the base of the stir-fry sauce. Low-sodium soy sauce can be used in the same amount for a lighter option.
• Brown Sugar – 2 tsp: Brown sugar balances salty and spicy notes with light caramel sweetness. White sugar or honey can be used in the same 2 tsp measurement.
• Cornstarch – 1 tbsp (sauce thickener): Cornstarch thickens the sauce and gives it a glossy restaurant-style texture. Arrowroot powder can replace it in the same amount.
• Water – 5–6 tbsp: Water helps adjust sauce consistency for even cooking and coating.

Other Ingredients:

• Garlic, finely chopped – 10 cloves (about 25g): Garlic builds the strong aromatic base of the dish. Garlic paste can be used instead at 2 tsp for convenience.
• Dried Red Chilies – 4 pieces: Dried chilies add smoky heat and depth. Chili flakes can replace them at ½ tsp for similar spice intensity.
• Green Chilies – 4 pieces: Green chilies provide sharp heat and freshness. Jalapeño slices can be used in the same amount as a substitute.
• Spring Onion Whites – 3–4 tbsp: Spring onion whites add mild onion flavor during stir-frying. Finely diced white onion can replace them at 2 tbsp.
• Spring Onion Greens – 3–4 tbsp (garnish): Spring onion greens add freshness and color at the end. Chives can be used as a substitute in the same amount.

Recommended Kitchen Tools

1. Wok or Large Pan – Best for stir-frying
2. Mixing Bowls – For marinade and sauce
3. Whisk – Mixes sauce smoothly
4. Knife – Cuts chicken and vegetables
5. Cutting Board – Safe chopping surface
6. Frying Spoon – Removes chicken pieces
7. Tongs – Helps toss chicken easily
8. Measuring Spoons – Keeps flavors balanced
9. Strainer – Drains fried chicken
10. Kitchen Thermometer – Checks oil heat

How to Make Pick Up Stix House Special Chicken at Home

Step 1 | Marinate the Chicken

Cut 1 lb of boneless chicken thighs into bite-sized, even pieces. Place them in a bowl and mix with ½ tsp salt, ½ tsp pepper powder, 1 tsp dark soy sauce, 1 egg white, 4 tbsp cornstarch, and 2 tsp oil. Coat each piece well so the mixture sticks evenly. Cover the bowl and let it rest for 30 minutes so the chicken becomes soft and well-seasoned.

Step 2 | Prepare the Sauce Mix

Take a small bowl and add 2 tbsp red chili sauce, 1 tbsp tomato ketchup, 4 tbsp tomato purée, 2 tsp soy sauce, 2 tsp brown sugar, 1 tbsp cornstarch, and 5–6 tbsp water. Whisk until the sauce looks smooth with no lumps. Set it aside for later use.

Step 3 | Chop the Garlic and Chilies

Finely chop 10 garlic cloves. Slice 4 dried red chilies into 1-inch pieces. Cut 4 green chilies into slices. Prepare 3–4 tbsp spring onion whites and keep the green tops separate for garnish. Keep everything ready before cooking starts.

Step 4 | Fry the Chicken

Heat oil in a deep pan over medium-high heat. Add marinated chicken pieces carefully in a single layer. Avoid overcrowding the pan. Let them sit for 1 minute, then fry for 4–5 minutes on medium heat until light golden and fully cooked. Remove and drain on paper towels. Repeat in batches if needed.

Step 5 | Make the Flavor Base

Heat 3 tbsp oil in a wok on high heat. Add chopped garlic and stir for 30 seconds. Add spring onion whites, dried red chilies, and green chilies. Cook on medium heat for about 2 minutes until garlic turns light golden and aromatic.

Step 6 | Add the Sauce

Pour the prepared sauce mix into the wok. Stir continuously and cook on low heat for 1–2 minutes until the sauce starts to thicken and bubble gently.

Step 7 | Combine with Chicken

Add the fried chicken pieces into the wok. Turn heat to high and toss everything together for about 2 minutes. Make sure every piece gets fully coated with sauce.

Step 8 | Finish with Spring Onions

Sprinkle 3–4 tbsp spring onion greens on top. Give a final quick stir-fry for 1 minute. Serve hot with your favorite dishes.

Expert Tips for Authentic Pick Up Stix Flavor

• Don’t Skip the Marinade: Let the chicken marinate for the full 30 minutes. This gives the egg white and cornstarch time to coat the chicken well. The result is softer chicken with better flavor and texture.
• Fry in Small Batches: Cook the chicken in small batches instead of filling the pan. Too much chicken lowers the oil temperature and leaves the coating less crisp.
• Use Dark Soy Sauce: Dark soy sauce gives the chicken its deep brown color. Regular soy sauce adds flavor, but it does not create the same rich appearance.
• Toast the Dried Red Chilies: Toast the dried red chilies in a dry wok for about 30 seconds before adding oil. This brings out more aroma and builds deeper chili flavor.

Different Cooking Methods

Slow Cooker Method: A slow cooker is not the best choice for this recipe because the original style depends on crispy chicken and fast wok cooking. Still, the cooked chicken and sauce can be warmed together on low heat for 1–2 hours.

Instant Pot Method: For an Instant Pot version, skip deep frying and use the sauté setting to cook the marinated chicken. Add the sauce, seal the lid, and pressure cook on high for 5 minutes. Release pressure quickly, then stir well before serving.

Air Fryer Version: For a lighter option, air fry the marinated chicken at 400°F (200°C) for 12–15 minutes, flipping halfway through for even crispness. Cook until the chicken is golden and fully done inside.

Meanwhile, prepare the sauce separately on the stovetop in a wok or pan. Cook it until it thickens and becomes glossy, following the same sauce steps used in the main recipe.

Once both are ready, add the crispy air-fried chicken into the hot sauce and toss well until every piece is evenly coated. Serve immediately for the best texture and flavor.

What to Serve with House Special Chicken

The right side dish helps balance the bold sauce and turns this chicken into a complete meal. Here are some of my favorite dishes to pair with the recipe:

1. Steamed White Rice – Steamed white rice is the classic choice for this dish. It absorbs the extra sauce and creates a simple base. Use about 1 cup uncooked rice for every two servings.

2. Fried Rice – Fried rice brings extra flavor and texture to the meal. Day-old rice cooked with egg and soy sauce pairs well with the chicken without overpowering the sauce.

3. Chow Mein – Chow mein adds a crispy texture next to the tender chicken. The contrast between the noodles and coated chicken makes the meal more enjoyable.

4. Steamed Broccoli – Steamed broccoli brings freshness to the plate. Its mild flavor balances the sweet sauce while adding extra vegetables.

5. Egg Drop Soup – Egg drop soup works as a light starter. Its warm, silky texture pairs well without taking attention away from the main dish.

6. Spring Rolls – Spring rolls add a crispy bite to the meal. Vegetable-filled rolls fit the Asian-inspired style and work well as a starter or side.

Storage, Freezing, and Reheating Tips

How to Store – Let the chicken cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. Store the chicken with the sauce to help keep it moist.

Freezing Process – This House Special Chicken can be frozen for longer storage. Place cooled chicken in a freezer-safe container or zip-lock bag and remove extra air. Keep it frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Best Way to Reheat – The stovetop works best for reheating this dish. Add the chicken to a pan with 1 to 2 tablespoons water or chicken broth. Heat on medium and stir for 3 to 4 minutes until warm. A microwave can also work, but the coating may become softer. Heat in short intervals and stir between each one.

Pick Up Stix House Special Chicken Recipe FAQs

1. Can this recipe be made less spicy?

Yes, reduce red chilies and green chilies or remove them completely. The sauce will still have sweet and savory flavor from ketchup, soy sauce, and sugar. Spice level can be adjusted easily based on personal preference without affecting texture.

2. How do I prevent chicken from turning dry?

Do not overcook chicken during frying. Cook on medium heat and remove when light golden. The second cooking step with sauce keeps it juicy. Overcrowding the pan can also cause uneven cooking, so fry in small batches.

3. Can vegetables be added to this dish?

Yes, bell peppers, carrots, and broccoli can be added. They should be stir-fried lightly so they stay crisp. Adding vegetables also improves color, texture, and nutrition without changing the core flavor of the sauce.

4. Why does my fried chicken turn soggy when added to the sauce?

Sogginess happens when oil temperature is too low during frying or when hot chicken goes directly into sauce. Chicken should fry until crisp outside and drain for 2–3 minutes. Slight cooling before tossing helps keep texture firm during final high-heat mixing.

5. Can this recipe be made gluten-free?

Yes, this recipe can be made gluten-free with simple swaps. Use tamari or certified gluten-free soy sauce instead of regular soy sauce. Cornstarch works in place of flour. Always check labels on sauces to ensure no hidden wheat ingredients are included.

This Pick Up Stix House Special Chicken Recipe gives bold sauce, soft chicken, and quick wok flavor into a simple homemade style. It delivers full taste with easy steps and basic ingredients.

Adjust spice, try new sides, and enjoy a closer-than-expected version of a restaurant favorite.