Sticken Chicken

Submitted by Zuleika L.

"June 3, 2004. Tastes great! Very easy to make! I started it at 250-300 degrees and then up to 350 so I didn't have to wait so long. The results were still delicious! My family killed it!"

 

• Ready In: 3hrs 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 6 chicken thighs or 6 chicken breasts
• 118.29 ml flour
• 4.92 ml garlic salt
• 4.92 ml paprika
• 2.46 ml ginger
• 157.80 ml brown sugar
• 118.29 ml water
• 14.79 ml Worcestershire sauce
• 59.14 ml soy sauce

directions

1. Preheat oven to 200 degrees.
2. Wash chicken.
3. Dry thoroughly.
4. Coat chicken with flour seasoned with garlic salt, paprika and ginger.
5. Arrange chicken skin side up in a single layer in baking pan.
6. Roast, uncovered, for 1 hour.
7. Drain.
8. Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and delicously glazed.
9. Basting and turning at least once will ensure an evenly coated glaze.

Reviews

[michelles3boys]

Oh, where have you been my whole life? This chicken is sooo good. It reminds me of the type of chicken you would get at a Chinese restaurant. It has that sticky, sweet, slightly ginger flavor. Yum!! I didn't have time to let it cook for 3 hours, so I set the oven to 400 degrees and cooked uncovered for 25 minutes. Then I turned down the oven to 375, poured the sauce over the chicken, covered with aluminum foil and cooked for another 35-40 minutes. I basted several times with the sauce and it was perfect. Thank you so much for this delicious recipe!

 

[lovelylaura1480]

Wow!! Wow!! This chicken is "stickin" in my cookbook! Yummy! Yummy! Now, I read through a lot of the recipes and saw that a lot of people raised the cooking temperature and I honestly don't think that's necessary. I got the feeling people were worried it wasn't cooking thoroughly and trust me it does. I suppose if you don't have the 3 hours time available kicking up the temperature would be fine. <br/><br/>I followed the recipe to a tee with one small exception...I added a sprinkle of crushed red pepper and it gave it an amazing zing! It was almost like General Tso's Chicken that you get at a Chinese Restaurant. This will be a new staple in our household. Love it!! Love it!!

 

[sleepycat]

We enjoyed this! I wasn't too sure if it would be too sweet or like chicken teriyaki, but it was neither. It had a very nice mild taste - not too sweet at all. The flavors are very good. I used boneless/skinless chicken breasts and prepared for the 3 hrs as suggested. For me, the sauce really reduced itself and I could've actually used more. Thank you for sharing.

 

[Lori-doreen]

Wow. Simply amazing. I had never seen a cooking method so bizarre to me that I just had to try it. I am SO happy that I did. The skin on the chicken is essential to form a leather-like seal on it so all the juices get locked in. The only changes I made were to add 1 tsp poultry seasoning to the flour and some hot sauce to the glaze. I can't wait to make this again. It may take 3 hours, yet worth every minute of the best oven chicken ever made!!!

 

[AngAustinBrody]

This is probably the best chicken I have ever made! I usually HATE chicken legs, but these ones were so delicious! My kids gobbled them back too! So much flavour, so moist, and yummy! I doubled the sauce recipe and at the end I took the chicken out, dumped the sauce into a saucepan and boiled with some cornstarch and water to thicken. I made a side of rice and used the sauce on the rice. So good!