This meal only takes 30 minutes and will make your mouth love the sweet, crave the sour, and enjoy the heat.
- 1 ½ lb. Chicken Tenderloin Strips, diced
- 2 c. flour
- 4 eggs
- 3 c. panko bread crumbs
- Salt and pepper
- 1 ½ c. ketchup
- 1/3 c. apple cider vinegar
- 2 tbsp. soy sauce
- 2 garlic cloves, minced
- 1 tsp. onion powder
- 1/3 c. brown sugar
- 1 ½ tbsp. Thai Chili Paste
- 3 c. vegetable oil for frying
- Heat the oil on the stove in a large shallow pan on medium heat.
- Pour the flour and bread crumbs into separate plates. In another bowl, whisk the eggs until the whites and yolk has been well blended. Take the chicken tenderloin pieces and season with salt and pepper on all sides. Dip a few pieces of the chicken into the flour, dredge the chicken into the egg shaking off excess, and finally roll the chicken pieces into the panko bread crumbs and place into hot oil and fry for about 5 minutes until golden brown and turn to plate lined with paper towels. Repeat process for all chicken.
- In a separate mid-size sauce pan, add the ketchup, vinegar, soy sauce, garlic cloves, onion, brown sugar, and chili paste and allow to simmer for, at least, 15-20 minutes.
- NOTE: If you are sensitive to spice, start off with ½-1 tbsp. chili paste added to the sauce. If you can take more then add more as you would like. Also, the longer the sauce simmers the better the taste will be.
- Once the sauce is complete and chicken has been made, add the chicken to a large bowl and pour the sauce over top and toss so the chicken is completely coated. Serve with rice.
- Category: Entree
- Cuisine: Asian