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Mom's Sticky Chicken From 1972

Mom's Sticky Chicken From 1972

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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!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 743 kcal
  • 37%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 75.5g
  • 24%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1350 mg
  • 54%

Based on a 2,000 calorie diet


  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. Place the chicken into the baking dish so the pieces touch each other.
  5. 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.
  6. 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).
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Absolutely amazing. I, too, found the sauce to be a bit thin, so I started over, reduced the water & vinegar, and increased the ketchup slightly and it cooked down to a perfect glaze. I used legs and thighs and the amount of flavor was INCREDIBLE, considering the simplicity of the ingredients. The flavors are very bold and Asian.... you couldn't have convinced me that ginger wasn't in this dish if I hadn't made it myself. Definitely a new favorite.


Thanks for all of the Great Reviews! The MOST Important part about this recipe is that you HAVE TO BASTE IT! With a 'baster' every 10 minutes! Reach in and get the juices and drizzle the sauce all over the chicken. The sauce thickens as it cooks.


This recipe was totally worth it! I loved the flavor. I also did chicken wings. I'm not sure why previous reviews said the sauce was too thin. It is thin until you continue to baste your chicken in the oven and it thickens all over the chicken as it bakes and mine was quite thick when done. This flavor is yummy and reminds me of General Tso's Chicken. Mmmmm good! I will definitely be using this recipe again with all different cuts of chicken.