Since chicken is one of my favorites, I am always looking for new ways to cook it. One of the favorites is anything Asian. In particular, sweet and sour. I came across this recipe and made some minor adjustments to my liking. Also, in this presentation, I chose to use chicken thighs. It is one of my favorites and very economical. I hope you will enjoy this recipe.
Ingredients:
3 lbs. chicken thighs (skinned)
1 1/2 t. garlic powder
1/4 c. all-purpose flour
1/2 c. corn starch
2 eggs, beaten
1/2 c. vegetable oil
Glaze:
1 c. sugar
1/4 c. water
1/4 c. rice wine vinegar
1 T. ketchup
1 T. Sriracha
1 T. soy sauce
salt (optional)
I doubled the glaze due to the amount of chicken
Sprinkle chicken with garlic powder; set aside.
Mix together flour and corn starch. Dip chicken pieces into flour/corn starch mixture, then into beaten egg. Fry until golden brown on both sides, then drain.
Arrange chicken in shallow baking dish. In a saucepan, mix together sugar, water, vinegar, ketchup, Sriracha and soy sauce. Heat until sugar is dissolved. Pour sauce over the chicken. Bake at 350, covered, for 45 minutes. Overcooking could cause juices to harden on the pan.
I served this with orzo.
