Recipe by Julesong
My friend Cara shared this family recipe with me - it's been a favorite on their table for years, and often requested. :) Prep time includes chilling.
- 4 boneless skinless chicken breasts or 6 -8 boneless skinless chicken thighs
- 1⁄2 teaspoon garlic salt
- 1⁄4 cup cornstarch
- 2 eggs, beaten well
- 2 tablespoons vegetable oil or 2 tablespoons peanut oil
- 1⁄4 cup sugar (or temperature-stable substitute such as granular Splenda *)
- 1⁄2 cup rice or 1⁄2 cup white vinegar
- 1⁄4 cup chicken stock
- 1 dash salt
- 3 -4 tablespoons catsup, to taste
- 1 tablespoon soy sauce
Directions See How It's Made
- Trim the chicken of fat and gristle, then cut the breasts or thighs into thirds.
- Sprinkle both sides of the chicken pieces with garlic salt; place into container and let stand in the fridge for an hour.
- Preheat your crock pot on low.
- Take the chicken from the fridge; put cornstarch and beaten eggs in separate shallow pans or dishes.
- Dredge the chicken pieces in the corn starch, then the egg.
- In a large skillet over medium temperature, heat the oil; slowly cook the dredged chicken pieces, frying to a golden brown on both sides, about 6 to 7 minutes per side.
- Remove the chicken from the skillet and place in the crock pot.
- In a saucepan over medium heat, combine the sugar (or sugar substitute*), vinegar, chicken stock, salt, catsup, and soy sauce; simmer, stirring occasionally, until sugar has dissolved and ingredients have incorporated well.
- Pour the sauce over the cooked chicken in the crock pot.
- Cook on low for 4 hours, then serve with rice and enjoy!
- *Note:if you use granular Splenda or Splenda Sugar Blend, you might want to use a bit less than 1/4 cup, then prepare the sauce to taste to make sure that it comes to the sweetness you prefer.
- Julie notes: I'd make some slight additions to the sauce, such as about a 1/2 teaspoon minced garlic and some chopped scallions; also, if you use chicken broth instead of stock, use unsalted broth then season with salt and/or soy sauce to taste.