2 to 2 1/2 lbs. cut up chicken parts
4 tbsp. soy sauce
4 tbsp. sugar
1 c. water
Dry minced garlic, garlic salt or garlic powder

1. Put the sugar, soy sauce and water in the skillet. Add 3 to 5 good shakes of minced garlic or etc. You don't need to stir these ingredients; the sugar will dissolve as the water heats.

2. Put the chicken pieces in the skillet. Then turn the heat on to medium high (325 for an electric skillet).

3. When the liquid starts boiling hard, turn the heat down to medium (275 for an electric skillet) and put the lid on the skillet.

4. Check in a few minutes, the liquid should be boiling but not too hard.

5. In about 1/2 an hour, turn the chicken pieces over with tongs or a sharp fork. Then check the liquid level. If it looks as if there is almost the same amount of liquid in the skillet as there was when you started, take the lid off for the rest of the cooking time. But if about 1/2 of the liquid has evaporated, you can put the lid back on in the last 1/2 hour (the idea is to end up with almost no liquid left in the skillet when the chicken is done).

6. About 10 minutes before you are ready to eat, take the lid off the skillet and turn the heat up so the liquid is boiling hard. Turn the chicken pieces over a couple of times as the liquid becomes thicker and stickier. As the liquid boils down it caramelizes sort of like liquid candy and coats the chicken.

7. Place the chicken pieces on a serving platter and spoon the sticky sauce over it.