The Yankee went back for seconds!
I found this recipe here and here, then went about a couple modifications; The Yankee and I were in the mood for something with a little more kick, more like General Tso’s chicken than sweet and sour. The Kiddo, shockingly, was in the mood for Cheerios.
You will need:
For the chicken
- 3-4 boneless, skinless chicken breasts
- salt and pepper
- garlic powder
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
For the sauce
- ¾ cup sugar
- 4 tablespoons ketchup
- ½ cup vinegar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- crushed red pepper, to taste
- Preheat oven to 325 degrees F
- Cut boneless chicken breasts into chunks — a little more than bite sized, but small enough to easily pick up with chopsticks is ideal
- Season with garlic, salt and pepper
- Put one cup cornstarch in a brown paper bag (double-bagged just in case is great), and throw your chicken pieces in there; roll the top down tightly and shake to coat all chicken
- Now put your beaten eggs in a container with a lid; shake off any excess cornstarch from the chicken pieces and put in the egg; close lid and shake to coat with egg
- Pan fry in canola oil until brown but not cooked through
- Place in a single layer in a baking dish — I lined mine with foil for easier clean-up
- Whisk together sauce ingredients and pour over chicken
Now bake at 325, turning chicken every ten minutes or so, for about half an hour or until chicken is cooked through. When chicken is done, turn the oven to broil to really sizzle the sauce and reduce it a bit, and give the chicken some great texture. Be sure to turn the chicken once to crisp up both sides.
If your little heart so desires (mine did), you can make up a second batch of sauce and simmer it on the stove till it’s reduced.
I served this with sushi rice and it was delicious! Not as quick as take-out, obviously, but great quality and no MSG. Two thumbs up for that!