I'm not sure if there's a more official/ethnic name for this dish. The literal description would probably have something to do with little spicy chicken dumplings. Anyway, I thought it was worth a try, something a little different. Sure, there's not really much wrong with just sauteed chicken with no cornstarch/flour and egg coating, but all I actually had to buy was the chicken.
The Recipe
2 lbs boneless, skinless chicken breast
1 cup cornstarch (possible substitution: flour)
2 eggs, beaten
for sauce
1/3 cup hot sauce
1 cup brown sugar (!)
1 tbsp water
2 tsp apple cider vinegar
sprinkle of salt
rice (optional)
Cut the chicken into 1" pieces. Season with salt and pepper, toss in a plastic bag with the cornstarch/flour, and dip in the egg. Cook a couple minutes per side in a well-oiled skillet to brown. Then put in a layer in a baking dish. Mix the sauce together and pour over the chicken. Cook for an hour at 325 degrees, stirring up halfway through to re-coat.
Notes
Due to technical difficulties (i.e., dropped my phone), no picture. Mine wasn't as gorgeously orange as the original website because of my Chipotle Tabasco sauce, but still pretty good, a distinctive way to do chicken. A little messy...
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