Friday, November 27, 2009

Indian Chicken

Johanna Aneca's Recipe

Use either boneless, skinless chicken thighs or breasts.
-salt and pepper chicken. Dip in cornstarch then in egg.
Fry until browned.

Sauce: (9x13 pan)
2 cups of sugar
1 cup vinegar
1 cup water
8 Tbsp of Ketchup
3 to 4 Tbsp of soy sauce.
2 chicken boullion
 2 tsp garlic salt
2 Tbsp cornstarch

Whisk in a pot and bring sauce to a boil on the stove.
Pour over chicken and Bake covered at 350 for 45-50 min until bubbling around the edges.

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