If you’re anything like us, you’re cuckoo for Chinese. This recipe, by Fabulessly Frugal, was tried and tested by members of the Identity team, and we couldn’t love it more if we tried!
Let us know how it turned out!
Chicken:
- 3-4ย boneless, skinless chicken breasts
- Salt and pepper
- 1 cย cornstarch
- 2ย eggs, beaten
- 1/4 c canolaย oil
Sauce:
Heat the oil in a large skillet over medium heat. Cut boneless chicken breasts into chunks. Season with salt and pepper. Place the cornstarch in a gallon-sizedย ziplocย bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs in a shallow dish, then dip the chicken pieces in the egg. Fry coated pieces in the oil until golden brown but not cooked through, about 1-2 minutes then flip and cook for another minute. Place the chicken pieces in a shallow layer in a 9ร13 baking dish. Mix sauce ingredients together and pour over chicken.
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.
