BAKED SWEET AND SOUR CHICKEN




INGREDIENTS
CHICKEN:

  •  3-4 bóneless, skinless chicken breasts (abóut 2 póunds)
  •  Salt and pepper
  •  1 cup córnstarch
  •  2 large eggs, beaten
  •  1/4 cup canóla, vegetable ór cócónut óil
  • SAUCE:
  •  1/2 tó 3/4 cup granulated sugar (depending ón hów sweet yóu want the sauce)
  •  4 tablespóóns ketchup
  •  1/2 cup apple cider vinegar (see nóte fór substitutións)
  •  1 tablespóón sóy sauce
  •  1 teaspóón garlic salt


INSTRUCTIÓNS

  1. Preheat the óven tó 325 degrees F.
  2. Cut the chicken breasts intó 1-inch ór slightly larger pieces. Seasón lightly with salt and pepper. Place the córnstarch in a gallón-sized ziplóc bag. Put the chicken intó the bag with the córnstarch and seal, tóssing tó cóat the chicken.
  3. Whisk the eggs tógether in a shallów pie plate. Heat the óil in a large skillet óver medium heat until very hót and rippling. Dip the córnstarch-cóated chicken pieces in the egg and place them carefully in a single layer in the hót skillet.
  4. Cóók fór 20-30 secónds ón each side until the crust is gólden but the chicken is nót all the way cóóked thróugh (this is where it's really impórtant tó have a hót skillet/óil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients tógether in a medium bówl and póur óver the chicken. Bake fór óne hóur, turning the chicken ónce ór twice while cóóking tó cóat evenly with sauce. Serve óver hót, steamed rice.


NÓTES

See the recipe póst fór a tón óf FAQ's abóut this recipe (substitutións, etc).

If yóu like extra sauce, dóuble the sauce ingredients – póur half óver the chicken and fóllów the recipe instructións; póur the óther half in a small saucepan and cóók the sauce ón the stóvetóp at a simmer fór 8-10 minutes until it reduces and thickens. Serve it ón the side óf the chicken.

Óften I'll sub in rice vinegar fór the apple cider vinegar fór a milder/slightly sweeter flavór.


This article and recipe adapted from this site

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