General Yinzer's Chicken
photo by 9BallGuy
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 118.29 ml Heinz ketchup
- 59.14 ml low sodium soy sauce
- 29.58 ml rice wine vinegar
- 78.78 ml malt vinegar (Heinz, of course!)
- 118.29 ml brown sugar
- 236.59 ml white sugar
- 14.79 ml powdered ginger
- 4.92 ml Tabasco sauce
- 0.26 ml sesame oil
- 157.80 ml cold water
- 59.16 ml cornstarch
- 680.38 g chicken breasts
- 354.88 ml whole milk, in a med. bowl
- 177.44 ml cornstarch, in a med. bowl
- vegetable oil (for frying)
directions
- Combine all ingredients in saucepan EXCEPT water and corn starch and heat over Med High, stirring to mix.
- In measuring cup, thoroughly mix the cold water with the cornstarch.
- After the mixture in the saucepan starts to bubble, SLOWLY whisk in cornstarch mix until completely mixed.
- Once sauce starts to thicken, remove from heat, and stir to ensure uniform texture.
- Fill a large pot or skillet to 1.5" with Vegetable oil.
- Heat oil to 375°.
- Cut the chicken into 1-1.5" pieces and then place in bowl of milk.
- Once oil is hot and chicken has soaked for 5 minutes, use a fork to take chicken and dip to coat it with cornstarch.
- Drop in oil and cook until chicken is done (hardened and slightly browned), about 2 minutes. If unsure, break a piece open and check for doneness and adjust time accordingly.
- Once all chicken is cooked, put in a large bowl and pour sauce over the chicken and toss to coat thoroughly.
- Serve over rice, and even add broccoli if so inclined.
- Enjoy!
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RECIPE SUBMITTED BY
9BallGuy
Phoenix, 78
I am a pool player and guitar player that loves to cook. I spent the first 31 years of my life in Raleigh, NC, but I currently live in Phoenix. I hope to return to NC really soon! Having grown up in the south, lived in the north, and southwest, I have a bunch of culinary inspirations that I draw from.