Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 whole To 3 Whole Boneless, Skinless Chicken Breasts, Cut Into 1-2 Inch Pieces
- Salt And Pepper, to taste
- 2 Eggs, Beaten
- 1 cup Cornstarch
- ¼ cups Canola Oil
- 1 can (13 1/2 Oz. Size) Coconut Milk
- ¾ cups Sugar
- 1 teaspoon Cider Vinegar
Preparation Instructions
1. For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
2. Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. I had to fry in a couple of batches so as not to overcrowd the pan.
3. Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish.
4. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice.
Source: inspired by Mel’s Kitchen Cafe
