I give you juicy chicken cubes in a sweet and sour glaze. So delicious and easy to prepare - it is not clear why we do not make them every day! After marinating the chicken, it stays tender and juicy - and with an Asian glaze gets a wonderful sweet and sour taste.
- Prep Time : 1h 15 min
- Cook Time : 10 minutes
- For the Chicken!
- Chicken Breast - 1 lb
- Salt - 1 1/2 Teaspoon
- Ground Black Pepper - As Needed - Don't be scared!
- Egg - 1 Fresh
- Corn Flour - 2 Full Tablespoons
- For the Glaze!
- Sugar - 2 1/2 Tablespoons
- White Wine Vinager - 2 1/2 Tablespoons (apple cider also works here!)
- Soya - 1 1/2 tablespoon
- Ketchup - 4 Tablespoons
- Garlic Powder - 1 Tablespoon
- Bring on the Frying!
- Canola Oil - 4 Tablespoons
- Cut the chicken breasts into cubes (approx. 2cm in size) and place in a bowl.
- Sprinkle salt and pepper on the chicken and rub it in with your hands, making sure all pieces are nicely coated.
- Break in the egg and add the cornflour – now mix again with your hands and make sure that all the chicken is nicely covered in the batter.
- Seal with plastic wrap and refrigerate for an hour. (You can, in the meantime start preparing rice)
- A few minutes before you remove the chicken from the refrigerator - Mix all the ingredients for a good glaze until they become one - be ready.
- Heat the canola oil in a frying pan.
- When the oil is hot - Put the chicken in the pan and begin to fry - until it changes color and begins to brown slightly.
- Now pour in the glaze - Toss and stir until all the pieces are properly coated.
- Continue frying for another 3 minutes until all the sauce thickens and receives a vivid and glowing bright red surface.
Serve over white rice.