Sticky Chicken
This has long been a favorite at the Lepp household, and is my go-to recipe when I don't want to think about what to make for supper.
One customer raved, "I have passed the Sticky Chicken recipe on to my friends after I had tried it and found it to be not only foolproof but also very, very tasty. Thank you!" ~ Hedda C.
Ingredients:
2 1/2 to 3 pounds chicken pieces (drumsticks and bone-in thighs are best as they are more moist than breasts)
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon freshly grated ginger (or crushed ginger from a jar)
3-4 cloves garlic, minced or crushed
1/4 cup fresh orange juice
1/3 cup ketchup
salt and pepper to taste
few drops hot sauce (optional and to taste)
Instructions:
- Mix all sauce ingredients together in a bowl.
- Marinate the chicken in this mixture overnight, or bake right away. If marinating overnight, cover the chicken with the marinade in a bowl, or put in a large resealable bag, and refrigerate. When ready to bake, proceed.
- Place chicken pieces in a large enough pan to hold in a single layer and pour sauce over. Cover with foil, removing for the last 15 minutes to brown the chicken. Because of the honey , it can brown very quickly, so watch it the last 15 minutes.
- Bake in a 350 degree over for 1 1/2 hours or until chicken in nicely browned and tender. Baste occasionally.
If serving with rice or egg noodles, and you like sauce, you can easily double the sauce, just remember to double the cornstarch too.
