We enjoy roasting chicken in our Lodge® cast iron pans, but we wanted to spice it up a little. We came up with this recipe because it’s so simple. I’ve already received requests to make it again because it was such a hit with the crowd. This was just produced for the two of us, but the recipe is readily scaleable!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 2 large eggs, beaten
- 1 cup cornstarch
- 2 teaspoons garlic salt
- 8 (5 ounce) bone-in chicken thighs
- 1 tablespoon vegetable oil, or as needed
- 1 pinch onion salt, or to taste
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- 1 ½ cups white sugar
- 1 cup white vinegar
- ½ cup ketchup
- 2 tablespoons soy sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
- Dip chicken in egg, then press in cornstarch mixture to coat.
- Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9×13-inch casserole dish.
- Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 1028 mg |
| Sugars | 41 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We eat a Lot of Chicken, so I’m always looking for Good recipes, and this one is Great! It was very simple, quick and easy, and sooo delicious. It really tantalizes the taste buds! I will definitely make this one again and again. Thank you so much!
This is surprisingly good and so easy! I followed the recipe as written but I also baked the thighs in the same skillet I browned them in. Tender and flavorful.
Easy to make and very tasty
Very good. Such a simple and esy recipe. I fried the chicken in my cast iron skillet and then baked it in the same skillet. Thanks for the recipe.
I made this as written except I reduced it to two servings. I was delicious. I highly recommend it. I served it over rice. YUM!
Made this with 6 thighs. 2 skinless and 4 with the skin on. But we cooked this in the Dutch oven in our fire pit. All my hubby and I can say is this should be 10 stars. Best dish we’ve cooked in the Dutch oven for awhile. Definitely will be making this often.
I cut the recipe down to 4 chicken thighs. Loved the flavor was a hit for an easy dinner
Great! Used garlic powder, onion powder, low sodium soy sauce.
Perfect amount of tang and sweetness. I loved that most of the ingredients needed are staples in the kitchen. Made recipe as directed, served over rice with a side salad. My picky eaters request this all the time now.
Great recipe. Really makes chicken a special chicken dish. Great leftover.
I accidentally bought BONELESS chicken thighs. Tried it any ways and it was awesome ! My wife even liked it and she’s a fussy eater. It took a little less time to bake.
Loved this recipe. It’s just me and I only had two chicken thighs. Made exactly as stated except I browned the chicken in a cast iron skillet. Drained the grease and wiped out the skillet and added sauce. Baked for 35 min and it was great. Tender, juicy and the sauce was perfect. Definitely will fix again.
Best sauce in the world might want to double it to cover rice.
This is a great recipe! Very simple and the chicken was delicious!
I didn’t expect to like this recipe as much as I do, but I thawed a couple of chicken thighs, and I had all the ingredients on hand, so it was a shoo in for a gloomy Tuesday evening. Since I only had 2 thighs, I made 1/2 the sauce. It was wonderful! I didn’t change a thing. I served it over rice, and it was a fabulous meal. I will keep it in my “Go To” recipes.
These turned out great! They are so crispy and flavorful. I decided to double the sauce since I wanted it over my rice. It ended up making way too much for the four of us. Next time I wont double it. Its super easy to make but takes a bit to fry up the chicken first. Will definitely make again. I wouldn’t change anything.
Crispy outside of the chicken and that sauce! I’ll make extra sauce next time to soak my rice. Cooked as written. I would change nothing
Love this! I too cut the vinegar in half and add pineapple juice. I make the sauce in a saucepan and heat to boiling and add the chicken right in. The cornstarch thickens the sauce and it’s ready…I don’t bake it. Serve over white rice…one of our favorites, thank you!