I
don’t even really need to say anything about this Crispy Sweet and Sour
Chicken. It is AWESOME!
Just
look at it! YUM!
I
suggest you make it for dinner as soon as possible!
What
you need,
For
the chicken,
2-4
boneless skinless chicken breasts cut into 1 inch pieces
1
cup corn starch
2
eggs, beaten
3
cups vegetable oil, for frying
For
the sauce,
¾
cup granulated sugar
4
tbsp. ketchup
½
cup cider vinegar
1
tbsp. soy sauce
1
tsp. garlic powder
Pinch
of red pepper flakes
Cooked
white or brown rice for serving
In
a small sauce pan combine the sugar, ketchup, vinegar, soy sauce, garlic powder
and red pepper flakes. Heat over medium heat until the mixture comes to a boil,
reduce the heat and let it simmer for 8-10 minutes until the sauce is reduced
and thickened, keep warm.
Meanwhile
put the cornstarch in a large zip top bag.
Heat
the oil in a large Dutch oven to 350 degrees.
Shake
the chicken pieces in the corn starch then dip each piece in the egg. Carefully
place 10 or 12 pieces of the chicken in the hot oil and cook flipping once for
4-5 minutes until crisp and brown and the chicken is cooked through.
Transfer
the chicken to a sheet pan with a wire rack on it. Place it in a 200 degree
oven while you cook the remaining chicken.
Cook
the rest of the chicken in batches until it is all cooked.
Toss
the crispy chicken with ¼ to ½ cup of the sauce until well coated.
Serve
on a bed of rice with the extra sauce on the side.
What
a great recipe. The chicken was perfectly crisp and the sauce is to die for.
We
loved it!
Jen
Recipe
from Mel’s Kitchen Café
(I
adapted the cooking method a bit)
my husband will be excited i found this! can't wait to try it
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