Mom's Sticky Chicken From 1972

Name: Mom's Sticky Chicken From 1972
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6 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; 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®)

Rating: 4.68 stars

105 Ratings
84 Reviews
21 Photos

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!

By Cheryl Christensen Falkner

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

30 mins

total:

1 hr 50 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

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

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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).

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Cook's Notes:

When Frying Chicken, NEVER flip or turn the chicken until the crust looks perfect, no matter how tempted you are. When the crust looks like it is done, then flip/turn to continue frying the chicken. Don't flip it until it's time!

Nutrition Facts

Per Serving:

743 calories; protein 33.2g; carbohydrates 75.5g; fat 33.5g; cholesterol 159mg; sodium 1350mg. Full Nutrition

Reviews (84)

Most helpful positive review

MC1867

10/29/2010

Absolutely amazing. I too found the sauce to be a bit thin so I started over reduced the water & vinegar and increased the ketchup slightly and it cooked down to a perfect glaze. I used legs and thighs and the amount of flavor was INCREDIBLE considering the simplicity of the ingredients. The flavors are very bold and Asian.... you couldn't have convinced me that ginger wasn't in this dish if I hadn't made it myself. Definitely a new favorite. Read More

Helpful

(51)

Most helpful critical review

Melissa Medendorp-Scholte

01/22/2012

Very tasty - just too sweet. I know you need the sugar to get it sticky but taste is also important. With 3/4c sugar and a bit more peper the sauce would taste a lot better over rice. I will be using the adapted recipe in future because even the original was good. Read More

Helpful

(12)

105 Ratings

5 star values: 85
4 star values: 11
3 star values: 6
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MC1867

10/29/2010

Helpful

(51)

Cheryl Christensen Falkner

01/24/2011

Thanks for all of the Great Reviews! The MOST Important part about this recipe is that you HAVE TO BASTE IT! With a 'baster' every 10 minutes! Reach in and get the juices and drizzle the sauce all over the chicken. The sauce thickens as it cooks. Read More

Helpful

(44)

chefchristabug

11/03/2010

This recipe was totally worth it! I loved the flavor. I also did chicken wings. I'm not sure why previous reviews said the sauce was too thin. It is thin until you continue to baste your chicken in the oven and it thickens all over the chicken as it bakes and mine was quite thick when done. This flavor is yummy and reminds me of General Tso's Chicken. Mmmmm good! I will definitely be using this recipe again with all different cuts of chicken. Read More

Helpful

(32)

Foodie Family

11/22/2010

didnt change a thing this is good as is yes the sauce is thin but it will thicken during cooking. my hats off to your mom. Read More

Helpful

(23)

cmiller58

10/26/2010

It's so nice to have something your Mother cooked from your childhood pop up like that!!! My mom recently found a recipe from childhood and made it for me. What comfort!! Your wings are now going to be a tradition in our family. They were so good!! Read More

Helpful

(18)

LTLFLEA

01/13/2011

This came out DELISH! My 11 year old so had 2 servings. I used Chicken Tenderloin and following the recipe of 3 lbs I had to make a 2nd batch of sauce before putting it in the oven. Followed it to the T and came out great!!! Only thing I will change next time.. More Heat.. at it's written is sweet no kick (at least not to me)... make 1/2 for ltlman and 1/2 for me---HOT! Some stated sauce didn't thicken up....SO not the case - happens in oven stage of recipe. Got thru photos to mine and you can SEE the stickiness! Thank you so much for submitting!!! Those who try won't be disappointed - especially if you have littleones! Read More

Helpful

(13)

Melissa Medendorp-Scholte

01/22/2012

Helpful

(12)

lwat80

11/17/2010

OMG this is wonderful. Entire family agrees. I made this recipe as prescribed and wouldnt change a thing. Maybe more heat if the kids were gone but otherwise a perfect recipe. Made this with chicken strips.....yum yum yum Read More

Helpful

(12)

The Die Cut

02/09/2011

Oh wow these wings are absolutely delicious! My whole family went nuts for these wings and there were no leftovers. I wish I could give them more than 5 starts. YUM YUM! Read More

Helpful

(12)

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- of Reviews

Mom's Sticky Chicken From 1972

Servings Per Recipe: 6
Calories: 742.9

% Daily Value *

protein: 67 %

carbohydrates: 24 %

dietary fiber: 2 %

sugars:

fat: 52 %

saturated fat: 36 %

cholesterol: 53 %

vitamin a iu: 6 %

niacin equivalents: 79 %

vitamin b6: 36 %

vitamin c: 5 %

folate: 4 %

calcium: 3 %

iron: 13 %

magnesium: 12 %

potassium: 10 %

sodium: 54 %

thiamin: 9 %

calories from fat:

*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.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Mom's Sticky Chicken From 1972

1 of 84

All Reviews

MC1867

10/29/2010

Helpful

(51)

Cheryl Christensen Falkner

01/24/2011

Helpful

(44)

chefchristabug

11/03/2010

Helpful

(32)

Foodie Family

11/22/2010

didnt change a thing this is good as is yes the sauce is thin but it will thicken during cooking. my hats off to your mom.

Helpful

(23)

cmiller58

10/26/2010

Helpful

(18)

LTLFLEA

01/13/2011

Helpful

(13)

Melissa Medendorp-Scholte

01/22/2012

Helpful

(12)

lwat80

11/17/2010

Helpful

(12)

The Die Cut

02/09/2011

Oh wow these wings are absolutely delicious! My whole family went nuts for these wings and there were no leftovers. I wish I could give them more than 5 starts. YUM YUM!

Helpful

(12)