Mumzes Sticky Chicken Recipes

MOM'S STICKY CHICKEN FROM 1972

Mom's Sticky Chicken From 1972 image

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!

Provided by Cheryl Christensen Falkner

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 1h50m

Yield 6

Number Of Ingredients 11

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®)

Steps:

Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
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.
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.
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.
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.
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 : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g

MUMZE'S STICKY CHICKEN

Mumze's Sticky Chicken image

This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.

Provided by Mumze

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

2 pounds chicken drumettes
¼ cup light corn syrup
½ cup soy sauce
½ cup white sugar
¼ cup white wine
1 pinch garlic powder, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Lay chicken in a single layer in a baking dish.
In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
Bake in preheated oven until sauce is hot and bubbly.
Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.

Nutrition Facts : Calories 689.5 calories, Carbohydrate 43.8 g, Cholesterol 174.8 mg, Fat 36.3 g, Fiber 0.3 g, Protein 43.7 g, SaturatedFat 10.2 g, Sodium 1983.1 mg, Sugar 31.2 g

STICKY CHICKEN

Sticky chicken image

Delicious chicken drumsticks with a sticky soy and honey glaze that can be cooked in the oven or the barbecue - weather permitting

Provided by Good Food team

Categories Buffet, Dinner, Main course

Time 40m

Number Of Ingredients 6

Ingredients

8 chicken drumsticks
2 tbsp soy sauce
1 tbsp honey
1 tbsp olive oil
1 tsp tomato purée
1 tbsp Dijon mustard

Steps:

Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 32 grams protein, Sodium 2.04 milligram of sodium

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