Mom's Sticky Chicken From 1972

Name: Mom's Sticky Chicken From 1972
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms cut-up chicken; 473 milliliters cornstarch; 2 eggs; 1 Tbsp garlic salt, or to taste; 59 milliliters ketchup; 1 Tbsp hot pepper sauce (such as Franks RedHot®); 1 Tbsp soy sauce (such as Kikkoman®); 946 milliliters vegetable oil for frying; 118 milliliters vinegar; 59 milliliters water; 237 milliliters white sugar

Mom's Sticky Chicken From 1972 is a gluten free and dairy free recipe with 6 servings. One serving contains 953 calories, 45g of protein, and 51g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. Head to the store and pick up ketchup, water, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

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

Ingredients you will need

Garlic Salt

Whole Chicken

Dry Seasoning Rub

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.

Ingredients you will need

Corn Starch

Whole Chicken

Dip

Egg

Roll

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.

Ingredients you will need

Whole Chicken

Crust

Cooking Oil

Equipment you will use

Paper Towels

Sauce Pan

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Place the chicken into the baking dish so the pieces touch each other.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

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.

Ingredients you will need

Hot Sauce

Soy Sauce

Ketchup

Vinegar

Sugar

Water

Equipment you will use

Sauce Pan

Pour the sauce over the chicken, coating thoroughly with sauce.

Ingredients you will need

Whole Chicken

Sauce

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).

Ingredients you will need

Whole Chicken

Bone

Equipment you will use

Kitchen Thermometer