Sticky Chicken
Tastes great Very easy to make I started it at 300-350 degrees so I didnt have to wait so long The results were still delicious My family loved it
Tastes great Very easy to make I started it at 300-350 degrees so I didnt have to wait so long The results were still delicious My family loved it
- Carbohydrate 53.0034547916667 g
- Cholesterol 118.44 mg
- Fat 21.904753125 g
- Fiber 1.15239378350973 g
- Protein 27.053185 g
- Saturated Fat 6.25016625 g
- Serving Size 1 1 Serving (224g)
- Sodium 993.412208333333 mg
- Sugar 51.851061008157 g
- Trans Fat 1.45606125 g
- Calories 519 calories
Step-by-step
- Preheat oven to 200 degrees.
- Wash chicken.
- Dry thoroughly.
- Coat chicken with flour seasoned with garlic salt, paprika and ginger.
- Arrange chicken skin side up in a single layer in baking pan.
- Roast, uncovered, for 1 hour.
- Drain. 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.
- Basting and turning at least once will ensure an evenly coated glaze.
Deep amber glaze clings to roasted poultry, smelling sharply of caramelized brown sugar and savory soy. Getting this texture right requires understanding how starches and sugars react to heat.
Coating the poultry in flour mixed with garlic salt, paprika, and ginger creates a dry surface that absorbs rendered fat during the initial hour of roasting at 200 degrees Fahrenheit. Skipping the thorough drying step prevents the flour from adhering evenly. Moisture trapped under the coating steams the meat instead of letting the skin render properly.
The sauce relies on a high ratio of sugar to liquid. Reducing the brown sugar by more than twenty percent ruins the final viscosity, leaving a watery pan sauce rather than a sticky lacquer. Tamari serves as an equal one-to-one substitute for soy sauce if gluten restriction is necessary, though it adds a slightly deeper umami profile. Standard table salt cannot replace garlic salt without adjusting the quantities downward to avoid over-salting.
Basting every hour distributes the melting sugars across the surface. Leaving the pan unattended causes the high sugar content to scorch prematurely along the edges of the baking dish.
