I try not to fry my food much, but this recipe was simple and I figured it was worth a try. I think it was from a cookbook by Ree Drummond, but I am not sure, and I’ve made some changes.
Start by mixing flour and some salt and pepper, or your favorite allspice. Cut up chicken for two or three people – I like small thin pieces, but any size will work – and coat it in the flour.
Fry the chicken in oil until you are sure it isn’t raw, and put it on a separate plate.
Chop up a few pieces of garlic and saute, and add to the plate. Then pour 1/4 cup water into the pan and scrape the bottom so the juices mix with the water.
Add 1/4 cup brown sugar and heat, stirring, until the sugar is dissolved. Add 2 tbsp rice vinegar, a shake of ginger, 1/2 cup chicken broth, and 2 tbsp soy sauce, the sauteed garlic and boil until the sauce starts to thicken.
Add chicken, stir, and heat until sauce is thick and coats the chicken. This goes well over any plain side, like rice or couscous.
oil for frying
flour for dipping
2 chicken breasts
salt and pepper, to taste
4 cloves garlic
1/4 cup water
1/4 cup brown sugar
2 tbsp rice vinegar
shake of ginger
1/2 cup chicken broth
2 tbsp soy sauce
Mix flour, salt, and pepper, and coat chicken
Fry the chicken, then set aside
Saute garlic and set aside
Pour water into pan and scrape the bottom so the juices mix
Mix with brown sugar until dissolved, about five minutes
Add the vinegar and stir
Add garlic, ginger, chicken broth, and soy sauce, and bring to a boil, stirring occasionally
When sauce starts to thicken, add back chicken and stir occasionally until sauce is is fully thickened