Mom'S Sticky Chicken From 1972 Recipe

Name: Mom'S Sticky Chicken From 1972
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds cut-up chicken; 1 tablespoon garlic salt, or to taste; 2 eggs; 2 cups cornstarch; 1 quart vegetable oil for frying; 1 cup white sugar; 1/2 cup vinegar; 1/4 cup water; 1/4 cup ketchup; 1 tablespoon soy sauce (such as Kikkoman(R)); 1 tablespoon hot pepper sauce (such as Frank's RedHot(R))

Servings: persons

3 pounds cut-up chicken
1 tablespoon garlic salt, or to taste
2 eggs
2 cups cornstarch
1 quart vegetable oil for frying
1 cup white sugar
1/2 cup vinegar
1/4 cup water
1/4 cup ketchup
1 tablespoon soy sauce (such as Kikkoman(R))
1 tablespoon hot pepper sauce (such as Frank's RedHot(R))

1
Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
2
Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
3
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
4
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
5
Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
6
Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

1320

kcal

Calories

Fat

114

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds cut-up chicken, 1 tablespoon garlic salt, or to taste, 2 eggs, 2 cups cornstarch, and more.

Yes, Mom'S Sticky Chicken From 1972 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mom'S Sticky Chicken From 1972

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