Why shell out for take out when you can make it yourself? And skip the MSG while you’re at it!
I’ve tried a few different recipes for this that I found on Pinterest and settled on this version that’s been “Frankensteined” from several other recipes.
What you’ll need:
- 3-4 boneless, skinless chicken breasts, rinsed and cubed
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup oil
- Marinade: 3 tbsp soy sauce (we choose reduced sodium) + 1 tsp sesame oil
What you’ll do:
Marinade chicken for at least 30 minutes.
Heat cooking oil in wok or skillet just until smoking.
Dip chicken in egg mixture then in corn starch and place in skillet. Cook stirring often until browned and crispy but not cooked through (about 3-4 minutes). Remove from pan and drain on brown paper (I use a paper bag cut open and laid flat) or paper towel.
Place in greased 9″x13″ baking dish.
- 3/4 cup sugar
- 4 tablespoons ketchup
- 1/2 cup white vinegar
- 1 tablespoon soy sauce (we choose sodium-reduced)
- 1 tsp garlic, minced (about 2 cloves)
- 1/2 teaspoon salt
Pour sauce over chicken, coating well.
Bake at 350F for 1 hour, stirring to turn every 15 minutes. This makes enough for our family of 5 plus leftovers for someone’s lunch.