Chicken:
3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola or vegetable oil
Sauce:
1 1/2 cup granulated sugar
1/2 cup ketchup
1 cup apple cider vinegar
2 tablespoons soy sauce
2 teaspoons garlic salt
Preheat the oven to 325 degrees. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken*.
Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9 x 13 baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl. Pour half of the sauce over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Pour the remaining sauce in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve extra sauce on the side of the chicken. Serve chicken over rice or pair it with chow mein.
recipe slightly adapted from melskitchencafe.com
*My kids saw the plateful of cornstarch-covered raw chicken and totally thought it was Turkish Delight! I literally stopped them from eating it just in time!
vs.
Is It Raw Chicken or Turkish Delight?
