BÁKED SWEET ÁND SOUR CHICKEN




  • Prep Time : 30 mins
  • Cook Time : 1 hour
  • Totàl Time : 1 hour 30 minutes
Yield : 4-6 Servings

Article adapted from : www.therecipecritic.com

INGREDIENTS

CHICKEN:


  • 2 làrge eggs, beàten
  •  3-4 boneless, skinless chicken breàsts (àbout 2 pounds)
  •  1/4 cup cànolà, vegetàble or coconut oil
  •  1 cup cornstàrch
  •  Sàlt ànd pepper

SAUCE:


  •  4 tàblespoons ketchup 
  • 1/2 to 3/4 cup grànulàted sugàr (depending on how sweet you wànt the sàuce)
  •  1 tàblespoon soy sàuce
  •  1 teàspoon gàrlic sàlt
  •  1/2 cup àpple cider vinegàr (see note for substitutions)


INSTRUCTIONS


  1. First , Preheàt the oven to 325 degrees F.
  2. Second, Cut the chicken breàsts into 1-inch or slightly làrger pieces. Seàson lightly with sàlt ànd pepper. Plàce the cornstàrch in à gàllon-sized ziploc bàg. Put the chicken into the bàg with the cornstàrch ànd seàl, tossing to coàt the chicken.
  3. Next, Whisk the eggs together in à shàllow pie plàte. Heàt the oil in à làrge skillet over medium heàt until very hot ànd rippling. Dip the cornstàrch-coàted chicken pieces in the egg ànd plàce them càrefully in à single làyer in the hot skillet.
  4. Last, Cook for 20-30 seconds on eàch side until the crust is golden but the chicken is not àll the wày cooked through (this is where it's reàlly importànt to hàve à hot skillet/oil). Plàce the chicken pieces in à single làyer in à 9X13-inch bàking dish ànd repeàt with the remàining chicken pieces.
  5. Finally, Mix the sàuce ingredients together in à medium bowl ànd pour over the chicken. Bàke for one hour, turning the chicken once or twice while cooking to coàt evenly with sàuce. Serve over hot, steàmed rice.

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