I never attempted to make this sort of recipe before. It was always one of those things that we saved to order at Restaurants. Lately though, is very rare that we go out to a restaurant, so I decided to give this a try. It was so incredibly good. I would recommend you play around the the water content to adjust the thickness to suite your preference. Some like it saucy, some want the chicken to appear glazed. I think this recipe is a spring board for all the other variations of this dish (Orange, sesame, etc). Next I think I would like to try it with Orange Juice and some red pepper flakes and make it into Orange Chicken.
2 pounds boneless, skinless chicken breast (diced, bite sized)
1 cup Flour, any (I used GF Bisquick or Pamelas)
1 teaspoon Ginger
1/4 teaspoon Cayenne
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1/2 cup Oil
2/3 cup Sugar
2 Tablespoons Cornstarch
3 teaspoons Vinegar
1 1/2 to 2 cups Water
2 Tablespoons Soy Sauce (La Choy)
3 tablespoons Ketchup (Hunts no HFCS)
8 ounces Pineapple Chunks
- In a dish or ziploc baggie, mix flour, ginger, pepper, garlic salt, onion powder, and seasoned salt.
- Add chicken pieces and toss to coat.
- In a large skillet, heat oil over medium heat.
- Drop in floured chicken, and fry until chicken is browned and fully cooked.
- Drain on paper towels.
- In large saucepan, whisk sugar, cornstarch, vinegar, water, soy sauce, and ketchup.
- Turn on medium heat and stir until mixture boils (stir constantly to avoid lumps).
- When mixture is thickened, add chicken pieces and toss to coat.
- Serve chicken and sauce over hot rice or carb of your choice
I will be posting this recipe to: