Sticky Chicken

Serves 1
tiktok.com

Directions

  1. 1Season 3 pounds of chicken with Cajun seasoning, onion powder, and garlic powder, ensuring it's well coated.
  2. 2Season 3 pounds of chicken with Cajun seasoning, onion powder, and garlic powder, ensuring it's well coated.
  3. 3Season 3 pounds of chicken with Cajun seasoning, onion powder, and garlic powder, ensuring it's well coated.
  4. 4In a heavy-bottomed pot, add a couple of tablespoons of white sugar and about equal parts of vegetable oil.
  5. 5In a heavy-bottomed pot, add a couple of tablespoons of white sugar and about equal parts of vegetable oil.
  6. 6In a heavy-bottomed pot, add a couple of tablespoons of white sugar and about equal parts of vegetable oil.
  7. 7On medium heat, keep stirring the sugar and oil mixture until it turns the color of a Coke.
  8. 8On medium heat, keep stirring the sugar and oil mixture until it turns the color of a Coke.
  9. 9On medium heat, keep stirring the sugar and oil mixture until it turns the color of a Coke.
  10. 10Once the mixture reaches a coke-like color, drop the seasoned chicken into the pot.
  11. 11Once the mixture reaches a coke-like color, drop the seasoned chicken into the pot.
  12. 12Once the mixture reaches a coke-like color, drop the seasoned chicken into the pot.
  13. 13Brown the chicken on both sides for a couple of minutes.
  14. 14Brown the chicken on both sides for a couple of minutes.
  15. 15Brown the chicken on both sides for a couple of minutes.
  16. 16Once the chicken is browned, pull it out of the pot and set it aside.
  17. 17Once the chicken is browned, pull it out of the pot and set it aside.
  18. 18Once the chicken is browned, pull it out of the pot and set it aside.
  19. 19Add one onion and one bell pepper to the pot, seasoning with more Cajun seasoning, and let them cook down.
  20. 20Add one onion and one bell pepper to the pot, seasoning with more Cajun seasoning, and let them cook down.
  21. 21Add one onion and one bell pepper to the pot, seasoning with more Cajun seasoning, and let them cook down.
  22. 22Add a little bit of water if needed, and once the vegetables are soft, mash them.
  23. 23Add a little bit of water if needed, and once the vegetables are soft, mash them.
  24. 24Add a little bit of water if needed, and once the vegetables are soft, mash them.
  25. 25Add a little bit of garlic and let it cook for just a couple more minutes.
  26. 26Add a little bit of garlic and let it cook for just a couple more minutes.
  27. 27Add a little bit of garlic and let it cook for just a couple more minutes.
  28. 28When the vegetables and garlic are ready, throw the chicken back into the pot.
  29. 29When the vegetables and garlic are ready, throw the chicken back into the pot.
  30. 30When the vegetables and garlic are ready, throw the chicken back into the pot.
  31. 31Add water to the pot until it's almost covering the chicken.
  32. 32Add water to the pot until it's almost covering the chicken.
  33. 33Add water to the pot until it's almost covering the chicken.
  34. 34Add a tablespoon of Better Than Bouillon roasted chicken base.
  35. 35Add a tablespoon of Better Than Bouillon roasted chicken base.
  36. 36Add a tablespoon of Better Than Bouillon roasted chicken base.
  37. 37Season the mixture again with Cajun seasoning and some dried parsley.
  38. 38Season the mixture again with Cajun seasoning and some dried parsley.
  39. 39Season the mixture again with Cajun seasoning and some dried parsley.
  40. 40Let the mixture come up to a boil, then lower the fire and add the lid.
  41. 41Let the mixture come up to a boil, then lower the fire and add the lid.
  42. 42Let the mixture come up to a boil, then lower the fire and add the lid.
  43. 43Let the gravy cook down for a few hours.
  44. 44Let the gravy cook down for a few hours.
  45. 45Let the gravy cook down for a few hours.

Ingredients

  • 3 lbs chicken
  • 3 lbs chicken
  • 3 lbs chicken
  • Brit’s Cookin Cajun Seasoning
  • Brit’s Cookin Cajun Seasoning
  • Brit’s Cookin Cajun Seasoning
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • equal parts vegetable oil
  • equal parts vegetable oil
  • equal parts vegetable oil
  • 1 yellow onion, diced
  • 1 yellow onion, diced
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 1 bell pepper, diced
  • 1 bell pepper, diced
  • 1 to 2 tablespoons minced garlic
  • 1 to 2 tablespoons minced garlic
  • 1 to 2 tablespoons minced garlic
  • water or low-sodium chicken stock
  • water or low-sodium chicken stock
  • water or low-sodium chicken stock
  • 1 tablespoon Better Than Bouillon roasted chicken base
  • 1 tablespoon Better Than Bouillon roasted chicken base
  • 1 tablespoon Better Than Bouillon roasted chicken base
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley

Equipment

heavy-bottomed pottongsladle

Tips

  • The longer the gravy cooks, the better it will taste.
  • If the sugar and oil mixture smells burnt, discard and start over.
  • You can use any cut of chicken you like.
  • Add more liquid as needed and adjust seasoning to taste.
  • This method of using sugar as a browning agent can be used for many proteins and creates excellent gravy.
  • If you want to use low sodium stock, you can do that too, but the recipe suggests adding a tablespoon of Better Than Bouillon roasted chicken base.