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chicken buttermilk flour clove garlic ginger red pepper apple juice brown sugar ketchup apple cider vinegar water soy sauce water cornstarch olive oil
Viewed: 44 - Published at: 8 years agoIngredients
- 2 pounds Boneless Chicken Breast, Cut Into Bite Sized Pieces
- 1 cup Buttermilk
- 1- 1/2 cup Flour
- 1 clove Garlic, Minced
- 1/2 teaspoons Ginger
- 1 teaspoon Crushed Red Pepper Flakes
- 1/2 cups Apple Juice
- 13 cups Brown Sugar
- 4 Tablespoons Ketchup
- 2 Tablespoons Apple Cider Vinegar
- 1 cup Water
- 1/2 cups Soy Sauce
- 1/4 cups Cold Water
- 2- 1/2 Tablespoons Cornstarch
- 2 teaspoons Olive Oil
- 1 bunch Asparagus, Tough Ends Removed Then Cut Stalks Into Half Inch Sticks
Method
- Preheat oven to 475 F.
- Place diced chicken in a bowl and cover it with buttermilk.
- In another bowl add your flour and set it aside.
- Line a baking sheet with either a Silpat or parchment paper and set it aside.
- Working in batches dredge the chicken in the flour and place it on the prepared baking sheet.
- Continue until all the chicken has been coated with flour.
- Mist the chicken with olive oil or cooking spray.
- Bake at 475 F for 20-25 minutes or until chicken forms a nice golden crust.
- While the chicken is cooking make the sauce.
- In a medium saucepan whisk together garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, cider vinegar, water and soy sauce.
- Bring to a boil.
- Once the sauce has hit a boil, mix the cold water with the cornstarch in a small bowl then add it to the sauce.
- Return sauce to a boil and simmer for 5-10 minutes until slightly thickened.
- Heat a tablespoon of olive oil in a small skillet over medium-high heat then saute the asparagus until tender.
- Toss the chicken and asparagus with the sauce.
- Serve over steamed rice.
