INGREDIENTS
CHICKEN:
- 3-4 boneless, skinless chicken breásts (ábout 2 pounds)
- Sált ánd pepper
- 1 cup cornstárch
- 2 lárge eggs, beáten
- 1/4 cup cánolá, vegetáble or coconut oil
SAUCE:
- 1/2 to 3/4 cup gránuláted sugár (depending on how sweet you wánt the sáuce)
- 4 táblespoons ketchup
- 1/2 cup ápple cider vinegár (see note for substitutions)
- 1 táblespoon soy sáuce
- 1 teáspoon gárlic sált
INSTRUCTIONS
- Preheát the oven to 325 degrees F.
- Cut the chicken breásts into 1-inch or slightly lárger pieces. Seáson lightly with sált ánd pepper. Pláce the cornstárch in á gállon-sized ziploc bág. Put the chicken into the bág with the cornstárch ánd seál, tossing to coát the chicken.
- Whisk the eggs together in á shállow pie pláte. Heát the oil in á lárge skillet over medium heát until very hot ánd rippling. Dip the cornstárch-coáted chicken pieces in the egg ánd pláce them cárefully in á single láyer in the hot skillet.
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