Mom's Sticky Chicken Recipe from 1972

Ingredients List

• 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®)

Cooking Instructions

1. Season the chicken thoroughly with garlic salt on all sides, then let it rest for 30 minutes to 1 hour in the fridge.

2. In one shallow dish, beat the eggs well. In another shallow dish, place the cornstarch. Coat each piece of chicken in the egg mixture, followed by a roll in the cornstarch, making sure it's fully covered. Shake off any excess cornstarch.

3. Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the chicken in batches until the crust turns golden brown, about 5 minutes per batch. Place the cooked chicken on paper towels to drain excess oil.

4. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with aluminum foil. Arrange the fried chicken in the dish so that the pieces are touching.

5. In a saucepan, combine sugar, vinegar, water, ketchup, soy sauce, and hot sauce over medium heat. Bring the mixture to a boil, ensuring the sugar dissolves. Pour the sauce over the chicken, making sure it is well-coated.

6. Bake the chicken in the sauce for 40 to 50 minutes, basting with sauce every 10 minutes. Turn the chicken halfway through baking. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C) near the bone.

Note from the Editor:

The nutritional information provided for this recipe accounts for the entire quantity of breading ingredients. However, the actual amount of breading consumed will vary. We have calculated the oil's nutritional value based on a 10% retention rate after frying. This will fluctuate depending on factors such as cooking time, temperature, ingredient density, and the type of oil used.

Chef's Tips:

When frying chicken, resist the urge to flip or move the pieces until the crust has fully formed. Only flip the chicken when the crust is golden and crispy. Patience is key—wait for the right moment to turn it!

Nutritional Information (per serving)