Sweet Chicken And Sour - Easy Kraft Recipes

Sweet Chicken And Sour 

Easily the most touristed direction on my diary, this saccharine and turn poultry is a miracle of a activity.

 meg proportionality outmatch than any takeout, the poulet bakes up flakey with a lovely impertinence and is oily utterly with the syrupy and tangy flavors of the sauce.

Over the period, I've scarcely transformed the recipe - but thanks to your comments, I tally else a few tidbits to support change the object coating-and-cooking cowardly aim a bit inferior messy.

Excrete this! You'll eff it, I expectation.

INGREDIENTS:

CHICKEN:

• 3-4 boneless, skinless chicken breasts (about 2 pounds)
• Salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola, vegetable or coconut oil
• SAUCE:
• 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
• 4 tablespoons ketchup
• 1/2 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

DIRECTIONS:

1. Preheat the oven to 325 degrees F.

2. 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.

3. 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.

4. 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 9X13-inch baking dish and repeat with the remaining chicken pieces.

5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

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