- Cooking Time: 40-60
- Servings: 4-6
- Preparation Time: 60-70
- 3 lb. chicken (wings or white fryer cut up)
- garlic salt (or Lowry's Seasoning)
- 1-2 eggs, beaten well
- 2 cups cornstartch
- Grease (for frying the chicken)
- 1 c sugar
- 1/2 c vinegar
- 1/4 c water
- 4 T Ketchup
- 1 T Soy Sauce (Kikkoman)
- 1 T HOT Sauce
Sprinkle/Rub chicken with garlic salt/Lowry's
Leave for 1/2 to 1 hour (optional)
Roll chicken in egg, beaten well, then roll in cornstartch until completely covered
Fry in hot fat and drain
(tip: When Frying Chicken; NEVER FLIP or TURN the Chicken until the crust looks 'perfect' .. when the crust looks like it is 'done' then flip/turn to continue frying the chicken)
Place chicken close together in 9x13 pan (line pan with foil for easier cleanup)
Pour sauce over chicken. Then with a spoon continue to poor/drizzle the extra sauce over the chicken. Try to make sure every piece has been covered with sauce.
Bake @ 350 for 40-50 minutes, turning over once during cooking.
(Baste Every 10 Minutes)
*** I was worried that Frying the Chicken, and then Baking it for an hour would Dry out my Chicken; but I didn't Fry my chicken "completely" ... I made sure the crust looked 'perfect' on all sides. But I knew that the chicken was probably pink inside. Then moved it over to the 9x13 ... I made sure the chicken was touching each other to prevent any 'dryness' ... And I basted every 10 minutes! That is the most important step; in my opinion.
*** You can move the chicken to a crockpot, and keep on Warm/Low for 3 - 4 hours! It will be a Favorite, I promise!