Simple Crispy Asian Chicken



CRISPY ASIAN CHICKEN

Sauce

  • 1 Cup BBQ Sauce (Sweet Baby Ray’s)
  • 1 Cup Sweet Orange Marmalade (Smucker’s)
  • 2 TBSP Soy Sauce

Crispy Chicken

  • 3-4 Chicken Breasts (We used 3)
  • 1 Cup Flour/1 Cup Cornstarch (either/or)
  • 2 Eggs
  • Oil- Vegetable
  • OR CHICKEN TENDERS FROM PUBLIX  🙂

 Directions:

  1. In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
  1. Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients.
  2. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.
  3. Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.
  4. Set the oily pieces on a paper towel and let drain.
  5. Add the chicken to the sauce and toss!
  6. Serve on top of white rice & stir fried green veggie: Bok choy, French Cut green beans or broccoli, maybe with salted onions & mushrooms.

 

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