This was good and very different from Sweet & Sour Chicken #1.
First, whip an egg or two and roll the chicken in the egg, then in cornstarch. I used cornmeal, not realizing there was a difference until later when I noticed that I had both. Oops.
Next, brown the coated chicken in Crisco, and put the pieces in a baking dish.
Then, make the brine to put over the top. The brine is a mixture of 2 bouillon cubes dissolved in a cup of hot water, 3/4 cup sugar, 1/4 cup catsup, 1/2 cup vinegar, 1 T soy sauce, and 1 t salt. The recipe is for chicken bouillon; I used vegetable. I substituted Splenda for sugar. Since I had five large chicken breasts, I doubled the recipe, EXCEPT I didn't double the sugar or salt.
Finally, bake at 375 for 20 minutes. Turn and bake another 20 minutes.
I thought of making rice, but didn't. Now I see that the recipe says to "pour sauce over rice," so I wish I had made some.
First, whip an egg or two and roll the chicken in the egg, then in cornstarch. I used cornmeal, not realizing there was a difference until later when I noticed that I had both. Oops.
Next, brown the coated chicken in Crisco, and put the pieces in a baking dish.
Then, make the brine to put over the top. The brine is a mixture of 2 bouillon cubes dissolved in a cup of hot water, 3/4 cup sugar, 1/4 cup catsup, 1/2 cup vinegar, 1 T soy sauce, and 1 t salt. The recipe is for chicken bouillon; I used vegetable. I substituted Splenda for sugar. Since I had five large chicken breasts, I doubled the recipe, EXCEPT I didn't double the sugar or salt.
Finally, bake at 375 for 20 minutes. Turn and bake another 20 minutes.
I thought of making rice, but didn't. Now I see that the recipe says to "pour sauce over rice," so I wish I had made some.
No comments:
Post a Comment