This Recipe is from the Lion House. It is so delicious, and super simple to prepare.
I am posting 2 versions. If I’m short on time, I usually make the 2nd version. They are both yummy!
YOU WILL NEED:
6-8 Chicken Breasts, Soy sauce, Chicken Broth, Cornstarch, Vinegar, Ketchup
Garlic Salt, Pepper, Sugar,
MIX THESE INGREDIENTS INTO A MED. SIZE BOWL:
2 teaspoon garlic salt
1 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch or flour
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
7 to 8 boneless, skinless chicken breasts
Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.
1st Version: Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, catsup, and soy sauce in medium bowl.
Pour over chicken. Bake uncovered for 1 1/2 hours. Turn chicken once or twice.
Faster, easier version – When time is limited
Same recipe as above, only eliminate frying your chicken, and add 3 large tablespoons cornstarch to the above sauce recipe.
Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, (plus 3 TBSP corn starch) with wire wisk. Pour directly over chicken breasts. (Refer to Picture below)
Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.
So Easy, and so good! This dish is great for company. Leftovers are wonderful.
Remember this is the color of the sauce before it is cooked. The sauce will thicken & the color will darken greatly. It will be similar to thick barbeque sauce. The chicken needs to be (fall apart) tender! Serve this with a Baked Potatoe, Hot Rolls & a vegetable.
This is also great warmed up the next night, and served on Soft Flour Taco shells, or on a bed of rice.
This is what it looks like when you first pop it in the oven.
The sauce will get thicker, darker and it’s yummy!