If you’re looking for a fairly easy recipe for chicken – and one that you can do ahead – try this one. When chicken is on sale and you want to purchase a good amount, fix up this recipe before you put the chicken into the freezer. When you are ready to serve, thaw your chicken and pour the sauce on top. Bake it for under an hour, and you’re done.
If you’ve got to cut up one pound of chicken breasts, try doing four or five pounds. You’ll be ready the next time you’re too tired to think of what to fix. Plus, this recipe works well with rice or refried rice. So when you’ve made too much rice and have leftovers, turn it into refried rice and serve it with this chicken. Win-win all the way around!
To make the sauce, mix the ingredients together with a whisk until smooth. It will keep in the refrigerator for a day or two.
In a separate bowl, place chicken (cut into pieces), then season with salt and pepper. I use sea salt, but regular salt will work. Stir the chicken into the cornstarch.
Beat eggs until smooth in a different container.
Heat oil in a skillet and dip your chicken into the eggs, then place in the skillet. Stir and turn chicken until all pieces are done. Drain your chicken, then place in freezer bags to freeze or put into a casserole dish.
Place the sauce on top of the chicken, then bake, stirring the sauce and turning the chicken every 15 minutes. Bake approximately one hour until the sauce is thickened. Serve over rice.
- 2 pounds boneless, skinless chicken breasts, cut into one-inch pieces
- Sea salt or Kosher salt and pepper to taste
- ¾-1 cup cornstarch
- 4 beaten eggs
- ½ cup vegetable oil
- 1½ cups sugar
- 1 cup apple cider vinegar
- ½ cup ketchup
- 2 Tbsp. soy sauce
- 1 tsp. garlic powder
- For sauce: whisk ingredients together and set aside
- Heat oil in a skillet or wok
- Season chicken with salt and pepper
- Coat with cornstarch
- Dip pieces in eggs then place in skillet
- Fry until pieces are golden
- Remove from skillet and drain excess oil
- Put chicken in lightly greased casserole dish
- Place sauce on top of chicken
- Bake at 325 for about one hour, until the sauce is thickened
- Serve over rice or noodles