This recipe is awesome! It is a favorite of both my family and Jess's. It has worked it's way into my dinner rotation, the kids request it every week and there is never a morsel left! I love it for it's simplicity and great taste. It is one of those recipes that I always have all of the ingredients for. I serve on rice, and a side of fresh broccoli. I hope your family enjoys this as much as mine. This recipe was originally found on Mel's Kitchen Cafe.
Ingredients:
3-4 Boneless, skinless chicken breasts
Salt and Pepper
1 cup of corn starch
2 large eggs, beaten
1/4 cup of canola or vegetable oil
Sauce:
3/4 cup of granulated sugar
4 tablespoons ketchup
1/2 cup of apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Directions:
Heat the oil in a large skillet over medium heat. While oil is heating, cut the chicken breasts in 1 inch pieces. Season chicken with salt and pepper. Place the cornstarch in a gallon size ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing the chicken to coat. Whisk the eggs together in a shallow pie plate. Dip the cornstarch coated chicken pieces into the egg and place them carefully in a single later in the hot skillet. Cook 1-2 minutes on each side, until nicely golden but not cooked all the way through. Place in a single layer in a baking dish and repeat with remaining chicken pieces.
Sauce:
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot steamed rice.
Note:
I use 6 chicken breasts, and double the sauce. You can also make extra sauce to pour over after baking by just simmering a extra batch in a saucepan on the stove for about 15-20 minutes.
/// Simplicity: ★★★★★
/// Cost: ★★★★★
//// Taste: ★★★★★
//// Overall: ★★★★★
Ingredients:
3-4 Boneless, skinless chicken breasts
Salt and Pepper
1 cup of corn starch
2 large eggs, beaten
1/4 cup of canola or vegetable oil
Sauce:
3/4 cup of granulated sugar
4 tablespoons ketchup
1/2 cup of apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Directions:
Heat the oil in a large skillet over medium heat. While oil is heating, cut the chicken breasts in 1 inch pieces. Season chicken with salt and pepper. Place the cornstarch in a gallon size ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing the chicken to coat. Whisk the eggs together in a shallow pie plate. Dip the cornstarch coated chicken pieces into the egg and place them carefully in a single later in the hot skillet. Cook 1-2 minutes on each side, until nicely golden but not cooked all the way through. Place in a single layer in a baking dish and repeat with remaining chicken pieces.
Sauce:
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot steamed rice.
Note:
I use 6 chicken breasts, and double the sauce. You can also make extra sauce to pour over after baking by just simmering a extra batch in a saucepan on the stove for about 15-20 minutes.
/// Simplicity: ★★★★★
/// Cost: ★★★★★
//// Taste: ★★★★★
//// Overall: ★★★★★
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