Mom's Sticky Chicken From 1972

Recipesfull introduces to you: Chicken Recipes. (Mom's Sticky Chicken From 1972). My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!

Brief

Prep 20 mins

Cook: 1hr

Additional: 30 mins

Total: 1hr50 mins

Servings: 6

Yield: 6 servings

Mom's Sticky Chicken From 1972

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

½ cup vinegar

¼ cup water

¼ cup ketchup

1 tablespoon soy sauce (such as Kikkoman®)

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

Appetizer and Snack

Directions

Step 1

Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Nutritional Information

Mom's Sticky Chicken From 1972

Servings Per Recipe:6

Calories: 742.9

% Daily Value *

Protein: 33.2g 67%

Carbohydrates: 75.5g 24%

Dietary Fiber: 0.5g 2%

Sugars: 35.8g

Fat: 33.5g 52%

Saturated Fat: 7.2g 36%

Cholesterol: 159mg 53%

Vitamin A Iu: 284.2IU 6%

Niacin Equivalents: 10.2mg 79%

Vitamin B6: 0.6mg 36%

Vitamin C: 3.3mg 5%

Folate: 16mcg 4%

Calcium: 29.5mg 3%

Iron: 2.2mg 13%

Magnesium: 33.1mg 12%

Potassium: 345.8mg 10%

Sodium: 1350mg 54%

Thiamin: 0.1mg 9%

Calories From Fat: 301.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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