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Categories:
white sugar white vinegar water soy sauce ketchup cornstarch chicken breasts flour cooking oil curry powder
Viewed: 50 - Published at: 8 years agoIngredients
- 2 cups white sugar
- 1 13 cups white vinegar
- 2 23 cups water
- 1 cup soy sauce
- 4 tablespoons ketchup
- 8 tablespoons cornstarch
- 4 12-5 lbs boneless skinless chicken breasts
- 2 cups all-purpose flour
- cooking oil (preferably Canola)
- curry powder
Method
- DIRECTIONS: Sauce - Place sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil.
- Stir continuously until the mixture has thickened.
- DIRECTIONS: CHICKEN - Pre-heat oven to 350.
- Heat oil in medium skillet, about 1 inch up sides.
- Cut breasts into 1-inch strips, cutting the strips in half.
- Mix flour and curry powder in bowl.
- Cover strips in flour mixture and place into pan, turning when lightly brown.
- When both sides are brown with dark tan spots, place in a 2 casserole dishes or baking pans, covering the bottom, but not stacking.
- Separate chicken evenly, and separate sauce so chicken is covering at least half the chicken.
- Bake for 25 minutes and serve alone or on a bed of rice.
