Heated SWEET AND SOUR CHICKEN #sweet #chicken

Heated SWEET AND SOUR CHICKEN 

Designed on a school spending plan just about 20 years back, this heated sweet and acrid chicken is the most prominent formula on my blog. Furthermore, far better, despite everything it stays one of our family top picks. 

You may have seen this formula coasting around the web; it's all over! Also, in light of current circumstances. It's insane tasty. 

Yet, I'm glad (and indeed, somewhat pleased) to recognize that the scrumptious sweet and harsh chicken formula started here (posted route in 2008, it was one of the main formulas I at any point shared on my blog!).

Also try our recipe : EASY, HEARTY RIGATONI WITH ITALIAN SAUSAGE #rigatoni #dinner

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 (see note for substitutions)
•  1 tablespoon soy sauce
•  1 teaspoon garlic salt

INSTRUCTIONS : 

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly 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.

NOTES : 

1. See the recipe post for a ton of FAQ's about this recipe (substitutions, etc).
2. If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
3. Often I'll sub in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.

read more our recipe : chili lime steak fajitas #partyfood

source : bit.ly/2Nt4psL