Prep time:
12 minutes
|
Cook time:
10 minutes
|
Total time:
22 minutes
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Easy, sweet and sour chicken that is better than your favorite Chinese takeout.
Ingredients
- 2 ½ lbs boneless, skinless chicken breasts, cubed
- ¼ cup red bell pepper, 1” chunk
- s¼ cup green bell pepper, 1” chunks
- ½ yellow onion, 1” chunks
- 2 cloves garlic, minced
- 1 cup cornstarch
- ¼ cup of flour
- 3 eggs, lightly beaten
- ¼ cup vegetable oil
- ½ cup white sugar
- ¼ cup brown sugar
- 6 tablespoon ketchup
- ½ cup Bubbies Kosher Dill Pickle Brine
- 1 ½ tbls soy sauce
- ¼ cup of green onions, chopped
Directions
- To make sauce, combine white and brown sugar, pickle brine, ketchup, soy sauce and garlic in a small bowl. Mix well.
- Pour oil into a saucepan and heat to medium-brown, add chicken and brown. Chicken does not need to be cooked through. Remove from pan and pat excess oil away. Let chicken cool enough to touch. About 2-3 minutes.
- Add cornstarch to a large Ziploc bag. Add chicken pieces, close bag and shake until chicken is evenly coated.
- Add beaten eggs to a small bowl. In a separate bowl add flour. Add chicken pieces to egg wash then dip in flour. Add chicken pieces back into oil. Cook chicken through until crispy. About an additional 5-7 minutes.
- Add onions and bell pepper and saute until softened.
- Add sauce to pan and mix until everything is coated and sauce is bubbling.
- Remove from heat, garnish with green onions and serve with rice and enjoy immediately.
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