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Mom's Sticky Chicken From 1972
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Irresistible crispy chicken wings coated in sweet and spicy sauce.
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
  • 0.5 cup vinegar
  • 0.25 cup water
  • 1 tablespoon soy sauce (such as Kikkoman®)
  • 1 tablespoon hot pepper sauce (such as Frank's RedHot®)
Instructions:
  • Massage the chicken with garlic salt all over, then let it marinate in the refrigerator for 30 minutes to 1 hour.
  • Whisk the eggs in a shallow dish and place the cornstarch in another. Coat each chicken piece in beaten egg, then dredge in cornstarch until fully covered. Shake off any excess cornstarch before cooking.
  • Preheat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C. Fry chicken in batches until golden brown, about 5 minutes each. Drain on paper towels.
  • Preheat oven to 350°F (175°C) and line a 9x13-inch baking dish with aluminum foil. Arrange chicken pieces in the dish, making sure they are touching.
  • Combine sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat. Cook until it boils and the sugar dissolves. Drizzle the sauce over the chicken, ensuring it's well coated.
  • Roast the chicken in the savory sauce, basting every 10 minutes, for 40-50 minutes until the juices run clear. Turn halfway through. The internal temperature near the bone should reach 165°F (74°C) when tested with an instant-read thermometer.

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