Ingredients
- 2 pounds boneless skinless chicken thighs (sliced into cubes about 1-inch, you can use breast, I prefer thigh meat)
- Salt & ground black pepper (lots of pepper)
- 1/8 teaspoon cayenne pepper (or more)
- 1 cup cornstarch
- 3 large eggs, lightly beaten
- Oil (canola or vegetable oil to saute)
- FOR THE SAUCE
- 1/2 cup apple cider vinegar
- 4 tablespoons ketchup
- 1 tablespoon soy sauce
- 3/4 cup granulated sugar
- 1 teaspoon garlic salt
How to Make
-
Step 1: Preheat oven to 325 degrees. Grease a 9x13 pan.
-
Step 2: Season chicken cubes with salt and pepper.
-
Step 3: Place 1 cup cornstarch and cayenne pepper into a gallon-sized ziploc bag, add chicken and toss to coat.
-
Step 4: Heat oil in a large, heavy bottom pot, use enough oil to coat the bottom of your skillet.
-
Step 5: In a shallow dish, whisk together 3 eggs.
-
Step 6: Dip the cornstarch-dredged chicken pieces into the beaten egg, coating both sides then transfer chicken to the very hot oil.
-
Step 7: Cook the chicken (in batches) gently tossing continuously in the hot oil until golden, about 3 minutes (having very hot oil is key and you don't want to cook the chicken through, but just until golden). Transfer chicken to baking dish and continue coating and browning remaining chicken, adding more oil as necessary (if you add oil to the pot, let it heat up a little before you add more chicken).
-
FOR THE SAUCE
-
Step 8: In a medium bowl, stir together all the sauce ingredients. Pour over the browned chicken in the baking dish, toss to coat.
-
Step 9: Bake uncovered at 325˚F for 40-50 minutes turning the chicken a couple of times while baking to coat with sauce.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.