A friend of mine shared with me this recipe on Facebook the other day. I have a weakness for chinese inspired food around here. Or is it Japanese? whichever…. they just win me over almost every time, so I knew I had to try this.
I cooked it up 2 days ago and it was a huge hit.
So here’s what you need:
3-4 boneless chicken breast
(or if you like dark meat boneless chicken thighs would work too, just use 6 or so)
real salt and pepper to taste
1 cup arrow root powder
(or corn starch. If you want my 2 cents, stick with arrow root powder. Most corn starches on the market are completely filled with GMO’s (genetically modified organisms). Arrow root powder as far as we know is not. It works the same too and you can get it fairly cheap at most stores. & yes, it seriously took the entire cup!)
2 Eggs Beaten
1/4 Cup Extra Virgin Olive Oil (canola would work too)
3/4 Cup Sucanat (sugar cane natural) or sugar
4 TBS Ketchup
1/2 cup white vinegar
1 TBS Soy Sauce
1 tsp. garlic salt (salt, not powder)
Cut up your Chicken into chunks… about 1 inch in size.
Pour in your oil onto a non-stick skillet to medium heat. For my stove (its electric) I put it on number 5 (out of 10). Once oil is hot you would then dip your chicken chunks into the arrow root (or corn starch), once covered in it, then put it into the beaten egg mixture… then place it into the oil. Cook the chicken until the outsides are crispy… the inside of the chicken does not have to cook all the way. It will finish cooking in the next step. :)
Go ahead and pre-heat your oven to 375F at this point.
I did a big batch of this, so as I browned my chicken, Id place the finished chunks into a baking dish (mine was like 9×9? a 9×13 would work fine. Once you complete browning all your chicken, you would then take your SAUCE ingredients, mix those all together in a mixing bowl, then pour the sauce over top of your chicken evenly.
Bake your chicken uncovered in the baking dish for about 45 minutes. Or until you think its done. :)
The chicken will absorb all the yummy sweet and sour sauce and get nice and crispy! Ohhh its so good!! While it bakes do try to flip the chicken at least twice.
Serve over top of rice. I used jasmine rice since it is what we had on hand. I wont lie, I love jasmine rice over whole grain rice these days… but do realize a whole grain rice would be better for us ;-) – its just one of those things I do let go of some days hehe.
Enjoy!! our kids ate it up!!!