Mom's Sticky Chicken From 1972

Gluten Free
Dairy Free
Health score
4%
Mom's Sticky Chicken From 1972
110 min.
6
841kcal

Suggestions


Step back in time to 1972 with a dish that has been a cherished family favorite for generations: Mom's Sticky Chicken. This delightful recipe combines the crispy, golden-brown goodness of fried chicken with a sweet and tangy sauce that will have your taste buds dancing. Perfect for lunch, dinner, or any gathering, this dish serves six and is sure to impress your family and friends.

What makes Mom's Sticky Chicken truly special is its gluten-free and dairy-free nature, making it an excellent choice for those with dietary restrictions. The preparation is straightforward, allowing you to enjoy the cooking process as much as the delicious outcome. The combination of cornstarch and eggs creates a perfectly crispy coating, while the homemade sauce, featuring ketchup, vinegar, and a hint of hot pepper sauce, adds a unique flavor profile that is both comforting and exciting.

Whether you're hosting a dinner party or simply looking to treat yourself to a nostalgic meal, this recipe is a must-try. With a cooking time of just 110 minutes, you can easily whip up this mouthwatering dish and create lasting memories around the dinner table. So gather your ingredients, roll up your sleeves, and get ready to savor the irresistible taste of Mom's Sticky Chicken!

Ingredients

  • pounds chicken 
  • cups cornstarch 
  •  eggs 
  • tablespoon garlic salt to taste
  • 0.3 cup catsup 
  • tablespoon hot sauce hot redhot® (such as Frank's )
  • tablespoon soya sauce kikkoman® (such as )
  • quart vegetable oil for frying
  • 0.5 cup vinegar 
  • 0.3 cup water 
  • cup granulated sugar white

Equipment

  • paper towels
  • sauce pan
  • oven
  • baking pan
  • kitchen thermometer
  • aluminum foil

Directions

  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.
  5. Place the chicken into the baking dish so the pieces touch each other.
  6. 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.
  7. Pour the sauce over the chicken, coating thoroughly with sauce.
  8. 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).

Nutrition Facts

Calories841kcal
Protein10.82%
Fat53.23%
Carbs35.95%

Properties

Glycemic Index
22.52
Glycemic Load
23.3
Inflammation Score
-4
Nutrition Score
12.802173935849%

Flavonoids

Quercetin
0.09mg

Nutrients percent of daily need

Calories:840.74kcal
42.04%
Fat:49.48g
76.13%
Saturated Fat:9.97g
62.3%
Carbohydrates:75.2g
25.07%
Net Carbohydrates:74.76g
27.18%
Sugar:35.54g
39.49%
Cholesterol:136.21mg
45.4%
Sodium:1580.41mg
68.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.64g
45.28%
Vitamin K:60.04µg
57.18%
Vitamin B3:7.68mg
38.41%
Selenium:21.78µg
31.11%
Vitamin B6:0.43mg
21.56%
Vitamin E:3.21mg
21.4%
Phosphorus:202.2mg
20.22%
Vitamin B2:0.23mg
13.35%
Vitamin B5:1.23mg
12.34%
Zinc:1.68mg
11.22%
Iron:1.59mg
8.85%
Vitamin B12:0.47µg
7.8%
Potassium:266.18mg
7.61%
Magnesium:27.76mg
6.94%
Vitamin A:286.42IU
5.73%
Copper:0.1mg
5.17%
Vitamin B1:0.07mg
4.99%
Vitamin C:3.77mg
4.57%
Manganese:0.09mg
4.47%
Folate:15µg
3.75%
Vitamin D:0.51µg
3.41%
Calcium:25.94mg
2.59%
Fiber:0.44g
1.78%
Source:Allrecipes