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Instructions |
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Cut chicken into 1-inch pieces and season with
salt and pepper. Toss in ziploc back and coat with
corn starch. Whisk eggs in shallow dish.
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Heat oil in large pot. Dip chicken in egg before
adding to pot. Cook chicken 30 seconds per side or
until golden. Transfer to baking dish, adding oil
if needed to sautee remaining chicken.
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Stir sauce ingredients in medium bowl. Pour sauce
over sauteed chicken pieces. Back at 325 for 1
hour, turning chicken twice to coat with more
sauce.
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Server over steamed rice with vegetable of choice.
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Originally Submitted
12/26/2016
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