Yield: 8 servings
Time: 1 hr + 30 minutes
Ingredients
For Chicken
2 lbs boneless, skinless chicken breasts
1 cup cornstarch
3 large eggs, lightly beaten
Salt and pepper to taste
1/4 canola oil to saute, more as needed
For Sauce
2 lbs boneless, skinless chicken breasts
1 cup cornstarch
3 large eggs, lightly beaten
Salt and pepper to taste
1/4 canola oil to saute, more as needed
For Sauce
1/2 cup apple cider vinegar
4 Tbsp ketchup
1 Tbsp soy sauce
3/4 cup granulated sugar
1 tsp garlic powder
Directions
Preheat oven to 325 degrees.
Cut chicken into small chunks. Place cornstarch and salt and pepper into a large freezer bag and toss in chicken. Shake to coat thoroughly.
Heat oil in a large skillet. When oil is very hot, transfer chicken from bag to coat with egg, then place in skillet. Fry chicken in small batches for about 30 seconds each side. Remove to a 9x13 pan.
If you add more oil to the skillet, make sure to let it heat before continuing to fry chicken.
Mix all ingredients for sauce in a small bowl and pour over chicken.
Place 9x13 pan in oven and bake for 1 hour, turning chicken every 20 minutes to coat with sauce.
Top chicken with sesame seed when finished before serving.
Serve with rice and snow peas or broccoli.
From Natasha's Kitchen
Cut chicken into small chunks. Place cornstarch and salt and pepper into a large freezer bag and toss in chicken. Shake to coat thoroughly.
Heat oil in a large skillet. When oil is very hot, transfer chicken from bag to coat with egg, then place in skillet. Fry chicken in small batches for about 30 seconds each side. Remove to a 9x13 pan.
If you add more oil to the skillet, make sure to let it heat before continuing to fry chicken.
Mix all ingredients for sauce in a small bowl and pour over chicken.
Place 9x13 pan in oven and bake for 1 hour, turning chicken every 20 minutes to coat with sauce.
Top chicken with sesame seed when finished before serving.
Serve with rice and snow peas or broccoli.
From Natasha's Kitchen
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