By Michelle Shearer
Enough for two families of four – approx
God this recipe was good. It has a cup’s worth of sugar in it which to be honest put me off but I committed and went for it and it was delicious.
There is an interesting, almost counter intuitive, part in the method here where you dip the chicken pieces in the cornflour first then the egg. So odd and curious but wow, it really works. This method of cooking seems to ensure that the chicken is very juicy too. Seriously good, I kid ye not.
Give this a crack, it’s a delicious, sweet home made take-away meal that everyone will love on a Satdee night.
- 1.2kg chicken thigh meat, cut into bite-sized pieces
- Salt and pepper
- 1½ cup cornflour
- 4 eggs, beaten
- ¼ cup peanut oil
- 1 cup caster sugar
- 4 tablespoons tomato sauce
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Preheat oven to 180 degrees. Season the chicken pieces with salt and pepper.
- Prepare: Pop the cornflour in one bowl and eggs in another and you’re ready to dredge. Dip the chicken pieces into the cornflour and lightly coat and then coat in egg mixture. It seems strange doesn’t it, but this is the order it goes in. Bear with me…
- Heat the peanut oil in a large heavy bottomed frying pan over a moderately-high heat and cook small batches of the dredged chicken pieces until they are browned all over. Pop your chicken pieces in a large glass baking dish.
- In another bowl, mix together the sugar, tomato sauce, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour this mixture over the browned chicken pieces making sure you turn them all so that they are all coated and bake for 1 hour.
- Turn the chicken pieces a couple of times during cooking so that they are well coated and juicy.
::Adapted from here.