Sticky Fried Chicken with Sweet and Tangy Sauce

Follow our step-by-step guide on how to make Sticky Fried Chicken with Sweet and Tangy Sauce.

1. Step 1

   Start by giving your chicken a good rub with garlic salt, making sure to coat all sides. Let it rest in the refrigerator for about 30 minutes to an hour. This step is crucial for infusing flavor into the chicken.

2. Step 2

   While the chicken is resting, beat the eggs in a shallow dish until well mixed. In another shallow dish, pour in the cornstarch. Now, it's time to coat the chicken! Dip each piece into the beaten eggs, allowing any excess to drip off, then roll it in the cornstarch until it's fully covered. Shake off any extra cornstarch to ensure a perfect crust.

3. Step 3

   Heat the vegetable oil in a deep fryer or a large saucepan until it reaches 375°F (190°C). Carefully add a few pieces of chicken at a time, frying them until they turn a beautiful golden brown, which should take about 5 minutes. Once done, drain the chicken on paper towels to remove excess oil.

4. Step 4

   Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with aluminum foil for easy cleanup. Arrange the fried chicken pieces in the dish, making sure they touch each other for maximum flavor absorption.

5. Step 5

   In a saucepan over medium heat, combine the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce. Stir the mixture until it comes to a boil and the sugar has completely dissolved. This sweet and tangy sauce is what makes the dish so special!

6. Step 6

   Pour the sauce over the chicken, ensuring each piece is generously coated. Bake the chicken in the oven for 40 to 50 minutes, basting with the sauce every 10 minutes. Halfway through, turn the pieces to ensure even cooking. The chicken is ready when the juices run clear and an instant-read thermometer reads 165°F (74°C) near the bone.