Hello everyone!
It is time to my my family-famous Sticky Chicken for a family of 5! That is a mother and father and three hungry teenagers. This recipe of mine is a often requested dish that the teens love. 
So to make this dish you shall need the following:
- Chicken pieces as you see fit. You need to know how much chicken you need per person.
- Chopped Garlic
- Salt&Herb/Braai Spice/Chip Spice - something for extra flavour!
- Sugar - I go by a tablespoon of sugar per person, so in my case 5 Table Spoons
- Braai Sauce or BBQ sauce. Don't go for an expensive brand. You are modifying it.
That last bit, please note: An expensive and high quality sauce is probably well balanced on its own. I used the cheap stuff because I am adding things to it, therefore using an expensive sauce would be a waste.
The Chicken
This is basic frozen chicken from a mixed portions bag. I was surprized, because usually I would use this bag for my de-boned chicken meals... but there were some really nice whole pieces in this bag!
First step is to put it in the oven at 50C-100C to let it defrost.
At this stage I take it out and I have a long, thin and sharp two-pronged fork that I stab into the chicken all over the place. It helps that the chicken is till firm but soft enough for the fork to stab deeply.
This is done so the sauce we make will go into the meat. Stick it back in the oven at a low heat so it can continue to cook through slowly.
Sauce Crafting
I start off with a decent amount of garlic! Do this to taste.
It goes into the pan with a bit of oil and I braze it for a few moments to get the garlic to release a bit of itself into the oil.
I then add the sugar as mentioned before. I have done this with MORE sugar before but this is really not necessary as we will get plenty volume from the bbq/braai sauce coming soon.
Stir the sugar around and before it gets caramelized fully...
Add the spices/herbs that you have selected. In my case some chip spice goes in here. It contains pepper, tumeric and a bit of chili.
Now comes the Braai sauce.
Not 100% of the bottle. Again, you need to judge it with your eye and figure it out.
Stir and combine, I added about 1/4 cup of water to the mix to make it run and to allow the heat to evaporate the water instead of hitting my sauce ingredients at this level. Once this is all combined, I keep the stove on and it is ready for the other pot that contains the oil for my sides - fries!
I pull the chicken out of the oven and it looks like this.
And then drizzle the sauce liberally over all the chicken. If you miss any surfaces, take a spoon and spoon it over the patches that you missed.
Into the oven you go and turn up the heat to about 180C. Grill on and off and judge by eye.
Make some fries!
This is dead easy. Pot of oil on high and you start peeling those potatoes!
Once peeled, it is time to cut the fries. I usually just cut a potato in half and then I half it from the side, turn it back on its flat side and cut three times from the top.
Its not exact since every potato is different.
The hardest part is remembering to take photos when done!
The end result!
Usually the moment the food is done I like to serve it as hot as possible to the family so I tend to forget to take that those last photos .
So I had to take some photos when we had already started. Haha!
The result is a sticky BBQ caramelized surface that is sticky and hard with soft and flavourful chicken meat beneath.
Like I said, my partner's plate was also attacked with gusto and enthusiasm. Claire was trying to keep a piece of chicken for tomorrow... but that did not happen.
I also made some extra chicken and chips for 
Thank you for reading! May you all have wonderful Sticky Chicken in your future!
