Chicken4 to 8 boneless, skinned chicken breasts
1 beaten egg
oil for frying (I use coconut)
Sweet and Sour Sauce
3/4 cup sugar
4 tbsp ketchup
1/2 cup white vinegar
1 tbsp soy sauce
1/2 tsp. garlic powder
Fill deep fryer (you can use a skillet or frying pan for this also, but it's messier) with enough oil to deep-fry the chicken pieces. Cut chicken into bite size pieces. Stir egg in one bowl and pour corn starch in another bowl. Dip chicken pieces in egg, then into the corn starch. Fry in hot oil just until light brown. If you fry the pieces longer, they won't be tender after being baked. Once all chicken is fried, place chicken in a shallow baking dish and pour the sauce you've mixed up over the chicken. Bake at 325° for 1 hour, stirring every 15 minutes. Serve over cooked rice with stir fry vegetables
Mix ingredients all together and set aside. I like to double the sauce and cook half of it in pan over med. heat, until boiling then set aside for extra sauce to pour on vegetables and rice.
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