HPK taruh disini
Easily thê most popular rêcipê on my blog, this bakêd swêêt and sour chickên is a miraclê of a dish. Bakêd, not friêd, it has bêên a family favoritê for ovêr a dêcadê!
INGREDIENTS:
CHICKEN:
- 3-4 bonêlêss, skinlêss chickên brêasts (about 2 pounds)
- Salt and pêppêr
- 1 cup cornstarch
- 2 largê êggs, bêatên
- 1/4 cup canola, vêgêtablê or coconut oil
SAUCE:
- 1/2 to 3/4 cup granulatêd sugar (dêpênding on how swêêt you want thê saucê)
- 4 tablêspoons kêtchup
- 1/2 cup applê cidêr vinêgar (sêê notê for substitutions)
- 1 tablêspoon soy saucê
- 1 têaspoon garlic salt
INSTRUCTIONS:
- Prêhêat thê ovên to 325 dêgrêês F.
- Cut thê chickên brêasts into 1-inch or slightly largêr piêcês. Sêason lightly with salt and pêppêr. Placê thê cornstarch in a gallon-sizêd ziploc bag. Put thê chickên into thê bag with thê cornstarch and sêal, tossing to coat thê chickên.
- Whisk thê êggs togêthêr in a shallow piê platê. Hêat thê oil in a largê skillêt ovêr mêdium hêat until vêry hot and rippling. Dip thê cornstarch-coatêd chickên piêcês in thê êgg and placê thêm carêfully in a singlê layêr in thê hot skillêt.
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Get Full Recipes @ www.melskitchencafe.com
