Sticky Chicken Potjie - Fire Maestro

Sticky Chicken Potjie

Aside from a good steak, chicken is one of my favourite proteins to cook with, because of its versatility, ease to cook, and the price is always right. I’ve always loved asian food, and asian sticky chicken is one of my go-to's at home when i'm feeling like a cheeky takeout inspired dish. So I figured why not adapt this to cooking with fire; because the sugar in the sauce tends to char quite quickly, an easier adaptation is to cook in a potjie pot to minimise the burning and max out the flavour.


This is an easy recipe that a novice can follow and allows for a range of dishes to be made. 


What you’ll need: 

  • 500g of chicken (your choice: breast, thighs, bone in or out) with skin removed. 
  • 1 tot flour
  • 1 tot butter or oil
  • 1 onion (sliced or diced)
  • 2 Garlic cloves
  • ½ teaspoon grated ginger
  • 1 teaspoon chilli flakes (optional)
  • ½ cup chutney 
  • ½ cup tomato sauce
  • ½ cup mayonnaise
  • ½ cup water
  • 1 tot soy sauce

Fire prep: 

You can start your fire before prepping your ingredients to make the most of your time. Ensure you have enough coals or wood available to start cooking. It’s always a better idea to have a little extra coal that you can constantly add a little more while cooking. You don’t need a super hot fire for this, just a few coals under your pot. 


Cooking:

  1. Dice chicken into bite sized cubes or slices
  2. Dust lightly with flour, either sprinkle the flour over the chicken or toss the chicken and flour in a bowl together, they just need a light coat so don't stress too much about this, you don't want to cake them in flour.
  3. Heat butter or oil in your potjie
  4. Add chicken, garlic and onion to brown until the chicken has a nice golden colour
  5. Add chilli flakes and grated ginger
  6. Add the chutney, tomato sauce, mayonnaise, water and soy sauce one by one. Each time you add a sauce be sure to stir the chicken so they all get a bit of the new flavours added. 
  7. Close the lid and let it simmer for 30-40 minutes
  8. Fire maintenance is crucial at this point, you only want a few coals below the potjie so its a medium heat, don’t add a load of fresh coals as this will likely dry out or burn the chicken. 
  9. Check regularly by scraping the pot to ensure nothing is burning or sticking to the pot; if needed add small amounts of water and stir in. 
  10. After about 30 minutes the chicken should be cooked through, if you have bone in chicken you should be able to easily scrape the meat off the bone. 
  11. If you’ve added more liquid you may need to let it simmer a little longer with the lid off to reduce and thicken the sauce. My rule of thumb: if you can scrape the bottom of the pot and the liquid doesnt immediately cover the scraped area, the sauce is thick enough (it should take 1-2 seconds to cover the scraped area) 
  12. If you’re feeling fancy you can garnish with some sesame seeds and chopped spring onion to make it look the part. 

Now you’re ready to enjoy! So, how do you enjoy succulent sticky chicken? A few of my favourites:


  • With rice - Keep it simple with just a side or rice of your choice
  • Sticky chicken slider - On a fresh bun with lettuce and a slice of tomato with an optional slice of cheese. 
  • A slice of toast - spread with cream cheese ad top with your chicken
  • With Rice noodles & Veg - I get lazy and just use microwave veg and noodles, but you could mix these straight into the potjie as well
  • A wrap - with cream cheese, diced cucumber and shredded cheese (my favourite)
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FAQ

Can I make this recipe on a regular BBQ or gas grill?

Most recipes work on any heat source; but what you get changes. I personally cook over open fire with wood or wood-burned charcoal, and the difference is real: it burns hot enough to properly crisp the fat, and it adds a smoky wood flavour you simply can't replicate with gas.

But gas is more convenient for the UK weather. If you're on gas, you'll probably need to close the lid to build up enough heat, or grill a little longer. It's not wrong it's just not the same

How do I control the heat when cooking over a fire pit?

If you're using the Fire Maestro Asado or Swivel Grill, it's genuinely easy... you adjust the grill height or swivel the food on and off the heat directly.

If you're working with a fixed setup, the trick I use is creating two zones: build your coals up on one side for your cooking zone, and leave the other side lower for warming. Move food between zones to control how much heat it's getting. Works on any fire pit, BBQ, or fireplace.

What wood should I use for cooking with fire?

Always use seasoned dried wood: oak, ash, and beech are my go-tos in the UK.

Fruitwoods like apple or cherry work brilliantly with chicken and pork, adding a sweeter smoke. Avoid softwoods (pine, spruce); they burn fast, spit, and produce a bitter smoke that genuinely affects the flavour.

And never burn treated or painted wood. The wood is an ingredient. Treat it like one.

How long does it take to get the fire ready for cooking?

For most recipes, you want a good bed of glowing coals, not active flame; so budget 45-60 minutes from lighting to cooking-ready.

I usually light the fire, let it build, then let it settle while I prep the ingredients. The Fire Maestro double-wall reburn system helps the fire run hotter and cleaner, which means you get to coals faster than a standard pit. Don't rush it... a fire that's ready is the difference between a great cook and a frustrating one.

Do I need special equipment to cook over a fire pit?

Not a lot; but the right tools make a big difference. At minimum you want a solid cooking grill or grate that handles the heat, long-handled tongs.

For most of the recipes on this site, I'm using the Fire Maestro Asado Grill or Swivel Grill; both are designed specifically for fire pit cooking, not adapted from something else.

The swivel is the one I reach for most: being able to move the food off the heat instantly changes how you cook.

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