19 Reviews of Sticky Chicken

From: jensta

On Oct 26, 2007

Very good. I used brown sugar instead of white and served this with rice and stir fry veggies. Even my picky 6yr old loved it!

From: DreamoBway

On May 27, 2008

Everyone raved about this recipe. I used half sugar and half Splenda with excellent results. Thank you so much for posting! Reviewed for ZWT 4.

From: KITTENCAL

On Nov 15, 2007

I made this for my DS as a takehome meal and it was enjoyed, the chicken turned out wonderful, similar to a chinese chicken dish I had a while back, I baked the chicken for 40 minutes at 400 degrees F uncovered the whole time, also I marinated the thighs for a couple hours in the soy sauce mixture after it cooled down, thanks for sharing hon!...Kitten

From: I'mPat

On Feb 2, 2008

We loved it. Used 2 x 1.1k chickens quartered + wings and followed directions. Put the chicken pieces skin side down (think it might be better to do in reverse next time) and turned them after the first hour (at which point they were well cooked) and cranked up the gas for the last 30 minutes to reduce the sauce to a sticky consistency and it was delicious. For a first the DM ate here steamed rice (poured a little sauce over it) - when finished out of the 8 pieces (not including wings - they went) all that was left was 1 1/2 breast and 2 marylands (drum and thigh) which will be frozen for the DH to reheat on shift for meals. Thank you Lavender Lynn for a great recipe. Made for Chinese/Vietnamese New Year Tag Game - February 2008.

From: Chef #715125

On Jan 7, 2008

Loved it, I added more thighs and used the leftovers in an asian chicken salad. I think I'll use chicken breasts next time to make it a little more healthy.

From: diner524

On Feb 19, 2008

I changed the servings for just one and made it for lunch to go along with some leftover rice. This is great, reminds me of the Japanese Mums chicken recipe and I have one that is similar for wings. I used one large chicken thigh with skin and followed directions and after about 1 hour and 45 minutes, put the thigh under broiler to crisp skin a little. This was very good, but still prefer the red wine or the vinegar for a tangier chicken.

From: bmcnichol

On Dec 7, 2007

This was really good. I followed the recipe as written other then I used chicken breast cutlets and just didn't cook as long. Hubby used the sauce to pour over his broccoli too. Made a great, easy weeknight meal. Will make again.

From: Pneuma

On Oct 31, 2009

wonderful, I used splenda with it. I like the easy way it was prepared-mix all sauce ingredients, add chicken then cook. I forgot to cook the chicken uncovered at the end, but it was all good. It hardly had any sauce left and the chicken fell off the bone so easily. So good! Had it with white rice. Thanks for sharing!

From: Boomette

On Oct 30, 2007

Delicious. The only problem I got was that I didn't know if I had to cook it at medium heat or medium-low. Medium heat was too much so I reduced to medium-low. Thanks Lavender Lynn Made for Newest zaar tag.

From: Kim127

On Feb 21, 2008

Oh, I really enjoyed this recipe! Prep is simple and has a great flavor. I made this on a weeknight when I had a few things to do around the house before dinner and it worked out perfectly with the cook time. I served this with Joyful Cook's Fried Rice and it was a great combination! Thanks Lynn!