INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
salt and black pepper, to taste
1/2 cup cornstarch
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
2. Lightly oil a 9×13 baking dish or coat with nonstick spray.
3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
5. Add chicken to the prepared baking dish.
3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
5. Add chicken to the prepared baking dish.
6. Top with sweet and sour sauce.
7. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
8. Serve immediately.
8. Serve immediately.
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