Sweet and Sour Chicken

Ingredients:

• Chicken breading:

  • 3-4 chicken thighs, 1-1.25 lbs

  • salt & pepper

  • 1 cup cornstarch

  • 2 eggs, beaten

  • 1/3 cup vegetable oil

• Sauce:

  • 3/4 cup brown sugar

  • 4 tbs ketchup

  • 1/2 cup white distilled vinegar

  • 1.5 tbs soy sauce

  • 1 tsp garlic powder

  • 1 tsp fresh ginger, grated

  • 1 clove garlic, minced

  • 1/2 tsp red pepper flakes

  • 1 small green pepper, finely diced

  • 1/4 tsp cornstarch

• Toppings:

  • Sesame seeds

  • Green onions, chopped

  • Rice, 2 cups pre-cooked

Directions:

• Cook rice according to directions.

• Preheat oven to 350 degrees.

• Mix all the sauce ingredients. Set aside.

• Start the rice cooking.

• Cut the chicken into 1/2 in pieces

• Add a generous amount of salt and pepper to the cornstarch in a baggie. Add the chicken to the baggie and shake to coat.

• Heat the oil in a large skillet to medium-high.

• Coat each piece of chicken in the egg wash.

• Cook the chicken in batches till browned on all sides, about 3 min.

• Place in a 9x9 or 9x13 baking dish. Pour the sauce over the chicken, lightly mix to coat.

• Cook in oven for 15 minutes.

• Plate by putting rice in a bowl, spoon chicken over rice, add toppings.

Directions Option 2:

• Follow the instructions above but instead of mixing the chicken and sauce, warm the sauce in a pan while cooking the chicken then plate the rice, chicken and add the sauce on top. This will keep the chicken crispy.

• In the main directions, the chicken does absorb the flavor of the sauce and gives a more authentic Chinese takeout feel.

Notes:

• Servings = 3