When I found this recipe on the pinterest it seemed very odd. Normally when you bread a meat for frying you use flour first then egg then flour again or just egg and then flour. This recipe is different. First you use cornstarch and then dip it in egg. It seemed backwards to me and I was skeptical of even trying it but I did and I am very glad because this is one of our favorite meals! We really like it when we pair it with Egg Rolls.
Mix the sauce (sugar, ketchup, vinegar, soy sauce, and salt) in a medium bowl and set it aside.
I take a one pound chicken breast, remove any fat, and cut into bite-size, or smaller, pieces.
In a small bowl, beat one egg. Next coat the cornstarch coated pieces of chicken in the egg mixture. Let the excess drip off.
Preheat oven to 350º. When all chicken is browned, pour sauce over all and place in the oven.
(We should have removed this from the oven a few minutes earlier so that the sauce was less evaporated but it was still VERY good.)
Serve over rice. Yummmm!
- 1 pound chicken breast
- salt and pepper to taste
- 1/2 cup cornstarch
- 1 egg, beaten
- oil for frying as needed
- 3/4 cups white sugar
- 4 tablespoons ketchup
- 1/2 cup white distilled vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Whisk sauce ingredients together in medium bowl and set aside.
- Cut chicken breast into bite-size pieces.
- Coat in cornstarch
- Coat in egg, let excess drip off
- Brown both sides in hot pan with oil
- Preheat over to 350º
- Pour sauce over browned chicken
- Bake for 15 minutes
- Flip chicken over
- Bake another 15 minutes
- Serve over rice.
Until next time, God bless,