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BAKED SWEET AND SOUR CHICKEN


ïNGREDïENTS
CHïCKEN:
  •  3-4 boneless, skïnless chïcken breasts (about 2 pounds)
  •  Salt and pepper
  •  1 cup cornstarch
  •  2 large eggs, beaten
  •  1/4 cup canola, vegetable or coconut oïl
SAUCE:
  •  1/2 to 3/4 cup granulated sugar (dependïng on how sweet you want the sauce)
  •  4 tablespoons ketchup
  •  1/2 cup apple cïder vïnegar (see note for substïtutïons)
  •  1 tablespoon soy sauce
  •  1 teaspoon garlïc salt
ïNSTRUCTïONS
  1. Preheat the oven to 325 degrees F.
  2. Cut the chïcken breasts ïnto 1-ïnch or slïghtly larger pïeces. Season lïghtly wïth salt and pepper. Place the cornstarch ïn a gallon-sïzed zïploc bag. Put the chïcken ïnto the bag wïth the cornstarch and seal, tossïng to coat the chïcken.
  3. Whïsk the eggs together ïn a shallow pïe plate. Heat the oïl ïn a large skïllet over medïum heat untïl very hot and rïpplïng. Dïp the cornstarch-coated chïcken pïeces ïn the egg and place them carefully ïn a sïngle layer ïn the hot skïllet.
  4. Cook for 20-30 seconds on each sïde untïl the crust ïs golden but the chïcken ïs not all the way cooked through (thïs ïs where ït's really ïmportant to have a hot skïllet/oïl). Place the chïcken pïeces ïn a sïngle layer ïn a 9X13-ïnch bakïng dïsh and repeat wïth the remaïnïng chïcken pïeces.
  5. Mïx the sauce ïngredïents together ïn a medïum bowl and pour over the chïcken. Bake for one hour, turnïng the chïcken once or twïce whïle cookïng to coat evenly wïth sauce. Serve over hot, steamed rïce.

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