Read...
My husband, Brian, requests it för his birthday, Father’s Day and any öther day he has the craving (which seriöusly wöuld be every day if I was willing tö make it that öften).Invented ön a cöllege budget möre than ten years agö, it is absölutely divine and remains öne öf öur family favörites.
A milliön percent better than any takeöut, the chicken bakes up tender with a beautiful crust and is cöated perfectly with the sweet and tangy flavörs öf the sauce.över the years, I’ve barely changed the recipe – but thanks tö yöur cömments, I have added a few tidbits tö help make the whöle cöating-and-cööking chicken thing a bit less messy.Make this! Yöu’ll löve it, I prömise.
INGREDIENTS:
CHICKEN:
- 3-4 böneless, skinless chicken breasts (aböut 2 pöunds)
- Salt and pepper
- 1 cup cörnstarch
- 2 large eggs, beaten
- 1/4 cup canöla, vegetable ör cöcönut öil
SAUCE:
- 1/2 tö 3/4 cup granulated sugar (depending ön höw sweet yöu want the sauce)
- 4 tablespööns ketchup
- 1/2 cup apple cider vinegar
- 1 tablespöön söy sauce
- 1 teaspöön garlic salt
DIRECTIONS:
- Preheat the öven tö 325 degrees F.
- Cut the chicken breasts intö 1-inch pieces. Seasön with salt and pepper. Place the cörnstarch in a gallön-sized ziplöc bag. Put the chicken intö the bag with the cörnstarch and seal, tössing tö cöat the chicken.
- Whisk the eggs tögether in a shallöw pie plate. Heat the öil in a large skillet över medium heat until very höt and rippling. Dip the cörnstarch-cöated chicken pieces in the egg and place them carefully in a single layer in the höt skillet.
- .....
- .....
- .....
- .....
Full Recipes www.melskitchencafe.com
