Mumzes Sticky Chicken Food
JAPANESE MUM'S CHICKEN
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
MOM'S STICKY CHICKEN FROM 1972
My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!
Provided by Cheryl Christensen Falkner
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g
MUMZE'S STICKY CHICKEN
This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.
Provided by Allrecipes Member
Categories Baked and Roasted Chicken
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lay chicken in a single layer in a baking dish.
- In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
- Bake in preheated oven until sauce is hot and bubbly.
- Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 43.8 g, Cholesterol 174.8 mg, Fat 36.3 g, Fiber 0.3 g, Protein 43.7 g, SaturatedFat 10.2 g, Sodium 1983.1 mg, Sugar 31.2 g
STICKY CHICKEN
Delicious chicken drumsticks with a sticky soy and honey glaze that can be cooked in the oven or the barbecue - weather permitting
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
- Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.
Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 32 grams protein, Sodium 2.04 milligram of sodium
MOTHER'S STICKY ROASTED CHICKEN (CAJUN)
Cut this out of a newspaper decades ago, and is still one of our special, favorite meals. The article stated it is Paul Prudhomme's mother's recipe, but that was before we hardly knew who HE was! As a testament to how valued this recipe is, I will tell you that my husband had one day pushed me to my ultimate limit and I threw the recipe out! Wow! That brought him to his knees! After another couple of years, I produced my secret copy of it. He never forgot the lesson! These days, we are more accustomed to highly spiced foods, and I therefore triple the spices. I also let it marinate, refrigerated, for 2 days or even a bit longer to really infuse the flavor.
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT5h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
- When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
- Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.
Nutrition Facts : Calories 761.1, Fat 51.4, SaturatedFat 14.7, Cholesterol 255.2, Sodium 1404.2, Carbohydrate 6.8, Fiber 1.5, Sugar 2.7, Protein 64.2
MUMZE'S STICKY CHICKEN
This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.
Provided by Allrecipes Member
Categories Baked and Roasted Chicken
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lay chicken in a single layer in a baking dish.
- In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
- Bake in preheated oven until sauce is hot and bubbly.
- Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 43.8 g, Cholesterol 174.8 mg, Fat 36.3 g, Fiber 0.3 g, Protein 43.7 g, SaturatedFat 10.2 g, Sodium 1983.1 mg, Sugar 31.2 g
MUMZE'S STICKY CHICKEN
This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.
Provided by Allrecipes Member
Categories Baked and Roasted Chicken
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lay chicken in a single layer in a baking dish.
- In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
- Bake in preheated oven until sauce is hot and bubbly.
- Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 43.8 g, Cholesterol 174.8 mg, Fat 36.3 g, Fiber 0.3 g, Protein 43.7 g, SaturatedFat 10.2 g, Sodium 1983.1 mg, Sugar 31.2 g
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