an oldie but goodie.

I have had this Crispy Soy Chicken recipe for years~ my mom made this for us as kids and it was our favorite. I have shared the sweet recipe many times- with good friends, old and new. So many have deemed it as a fave recipe in their household, which is  why I wanted to share it one more time with my new followers and friends here at the haute cookie!

 Over the years, I modified it a lot to suite my taste buds.

The ingredients and recipe are very easy and straightforward (again, LOVE these types of recipes the VERY most)!


2 Packages of Chicken Wings and Drumetts- Party Kind
1/2 cup or 3/4 cup of low sodium soy sauce (you decide how saucy you want it!~ I always do closer to 3/4 cup)
Flour OR Cornstarch. (Just a medium sized bowl about 1/3rd full of flour or cornstarch)
1/2 cup of sugar
1 heaping Tablespoon of minced Garlic
Lawry’s Seasoned Salt and Pepper . I think Regular Salt and Pepper would probably be fine if you don’t have Lawry’s


-Preheat your oven 350 Degrees. While it is preheating, prep your chicken. This is so easy. Sprinkle some Lawry’s Seasoned Salt on your wings and drummetts and then just a dash on some Lawry’s Seasoned Pepper.

-Coat all sides of the wing or drumette with flour or cornstarch (I like cornstarch better) , and place on a non stick pan and Spray with non stick spray like PAM.

-Place it in the oven, and let it bake for 30 mins.
At the 30 mins mark, flip the chicken over, turn up the temp to 375, and let it cook for another 30 mins.

-I totally forgot to take a picture of the best part! When it comes out it looks soo golden and nice and crispy. I can never resist eating just one without the sauce hehe.

-Heat up a large frying pan ~ preferably a wok-style pan and add the soy sauce, garlic, and sugar. Pour the sugar in little by little~> tasting as you go~ You don’t have to use the full cup as you might not like it as sweet as I do . As the sauce gets hotter it starts to bubble and thicken, while getting stickier. Mix the sauce well, then add your chicken and stir around so each side is coated nicely.

-Keep stirring the chicken around in the sauce as it is continuing to thicken for another 5 mins.

-Take them out of the pan one by one, letting the excess sauce drip off, and you are ready to serve!

serve with piping hot rice.