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Ignited Sweet and Sour Chicken


Ignited Sweet and Sour Chicken
constituents
4 boneless skinless funk guts, cut into 1 ″ pieces
mug sludge bounce
2 large eggs
mug vegetable oil painting
mug granulated sugar
mug ketchup
1/2 mug apple cider ginger
2tbsp. soy sauce
1tsp. garlic greasepaint
tsp. ocean swab
Directions
Preheat roaster to 325F and line a 13 x 9- inch visage with diploma paper.
Set away. Season funk guts with swab and pepper.
Add cornstarch to a large ziploc bag and add funk bone. Shake to cover.
In a shallow coliseum, beat together eggs. Heat oil painting in a skillet over medium-high heat until sizzling.
Dip funk guts in eggs and add to the skillet. Sear funk until golden and place in the set visage.
In a medium coliseum, combine sugar, ketchup, ginger, soy sauce, garlic greasepaint, and ocean swab and whisk.
Pour over funk and singe for 1 hour, tossing half through.
Serve with rice.

Written by Allen Wingate

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