Mom's Sticky Chicken From 1972

Recipe View 30 mins Season the chicken: Generously rub garlic salt over all sides of the chicken pieces. Place in a refrigerator and let rest for at least 30 minutes, or up to 1 hour. (30-60 minutes)

Recipe View 10 mins Prepare the chicken for frying: In a shallow dish, whisk the eggs until well beaten. In a separate shallow dish, place the cornstarch. Dip each chicken piece into the beaten egg, then dredge in the cornstarch, ensuring it's fully coated. Shake off any excess cornstarch. (10 minutes)

Recipe View 20 mins Fry the chicken: Heat the vegetable oil in a deep-fryer or large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). Carefully add the chicken in batches, being sure not to overcrowd the pan. Fry for about 5 minutes per batch, until the crust is golden brown and crispy. Remove the chicken and place it on paper towels to drain excess oil. (20-30 minutes)

Recipe View 5 mins Prepare for baking: Preheat your oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil for easy cleanup. Arrange the fried chicken pieces in the prepared baking dish in a single layer. (5 minutes)

Recipe View 5 mins Make the sauce: In a saucepan, combine the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce. Stir over medium heat until the mixture comes to a gentle boil and the sugar is completely dissolved. (5 minutes)

Recipe View 40 mins Bake the chicken: Pour the sauce evenly over the chicken, making sure each piece is well coated. Bake in the preheated oven for 40 to 50 minutes, basting with the sauce every 10 minutes. Turn the chicken pieces about halfway through baking to ensure even cooking and glazing. The chicken is done when an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C) and the juices run clear. (40-50 minutes)