Mom's Sticky Chicken From 1972 Recipe

Cook Time: 60 minutes

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
• cup vinegar
• cup water
• cup ketchup
• 1 tablespoon soy sauce (such as Kikkoman)
• 1 tablespoon hot pepper sauce (such as Frank's RedHot)

Directions

1. Rub the chicken with garlic salt on all sides. Allow it to rest in the refrigerator for 30 minutes to 1 hour.
2. In a shallow dish, beat the eggs well; in another shallow dish, place the cornstarch. Dip each piece of chicken into the beaten egg and roll in the cornstarch, ensuring it is thoroughly coated. Shake off any excess cornstarch.
3. Heat the oil in a deep-fryer or large saucepan to 375F (190C). Fry the chicken, in batches, until the crust turns golden brown, about 5 minutes. Once cooked, drain the chicken on paper towels.
4. Preheat the oven to 350F (175C). Line a 9x13-inch baking dish with aluminum foil. Arrange the fried chicken in the baking dish so that the pieces are touching each other.
5. In a saucepan, combine the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce. Heat over medium heat until the mixture comes to a boil and the sugar has dissolved.
6. Pour the sauce over the chicken, making sure it is thoroughly coated.
7. Bake the chicken in the sauce until the juices run clear, basting the chicken with the sauce every 10 minutes. This should take 40 to 50 minutes. Turn the chicken pieces halfway through baking. An instant-read thermometer inserted near the bone should read 165F (74C).

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of breading consumed will vary. For the oil, we have used a retention value of 10% after frying, though this can vary depending on the frying time, temperature, and oil type used.

Cook's Notes

When frying the chicken, resist the urge to flip it until the crust is perfectly golden. Only flip the pieces when the crust is done to avoid disrupting the frying process.

Nutrition Facts (per serving)

• Calories: 743
• Fat: 34g
• Carbs: 76g
• Protein: 33g

Nutrition Breakdown

Serving Size	Amount Per Serving	% Daily Value*
Total Fat	34g	43%
Saturated Fat	7g	36%
Cholesterol	159mg	53%
Sodium	1350mg	59%
Total Carbohydrate	76g	27%
Dietary Fiber	1g	2%
Total Sugars	36g	-
Protein	33g	66%
Vitamin C	3mg	4%
Calcium	30mg	2%
Iron	2mg	12%
Potassium	346mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. The values are based on available data.

History and Origin

Mom's Sticky Chicken, first crafted in 1972, has been a family favorite for generations. This sweet, spicy, and sticky dish, passed down through the years, embodies the simple yet bold flavors of home cooking. Its roots trace back to a time when families gathered around hearty meals, and the essence of homemade comfort food was cherished. The recipe was a favorite of Cheryl Christensen Falkner's family and has remained a beloved tradition in her household ever since. The dish's history speaks to the era of the early 70s, when American kitchens began embracing bold, Asian-inspired flavors like soy sauce, vinegar, and hot pepper sauce, making it a fusion favorite.

Regional Variations and Characteristics

Although this recipe hails from a family kitchen in the United States, it bears similarities to traditional Chinese and Asian-American cuisine, where sweet and savory flavors dominate. The use of soy sauce, vinegar, and hot sauce reflects an appreciation for these Asian influences, but the addition of ketchup and sugar makes it distinctly American in flavor. Some regions in the U.S. have made their own tweaks to the original recipe, such as adding a little extra heat or substituting honey for sugar. However, the core concept of crispy, fried chicken coated in a sticky, flavorful glaze remains unchanged.

What Sets It Apart

While the dish shares similarities with other "sticky chicken" recipes, what sets it apart is the simplicity and balance of its sauce. Many similar recipes rely heavily on ingredients like hoisin sauce or ginger, which this dish omits, keeping the flavor profile clean and accessible. The sticky glaze, made from sugar, vinegar, soy sauce, and hot sauce, creates a delicious balance of sweetness and heat, without overpowering the natural flavors of the chicken. This makes it both family-friendly and versatile for a variety of palates.

Where Its Served

Typically served as an appetizer or main dish, Moms Sticky Chicken is perfect for family dinners, gatherings, or casual parties. Its sticky, sauce-coated exterior makes it ideal for eating with your hands, creating a fun and interactive dining experience. Youll often find it paired with rice or served alongside sauted vegetables, which help balance out its richness. It has also become a favorite at potlucks and backyard barbecues, where its bold flavors and easy-to-eat nature make it a crowd-pleaser.

Interesting Facts

• The dish was named "Moms Sticky Chicken" because it was a recipe passed down by the author's mother, making it a family legacy.
• Despite its simple ingredients, the recipe has achieved a cult following over the years, with countless variations appearing online.
• The chicken's crisp crust, achieved through a cornstarch coating, is one of the key elements that makes this dish so satisfying.
• Although it is often baked in the oven, some home cooks prefer to grill the chicken for a smoky twist.
• It is a great example of how American home cooking evolved to incorporate international flavors, creating new dishes that appeal to modern tastes.

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