Asian Chicken Recipe - Family Favorite!

• 1 cup flour seasoned with salt & pepper 
• 2 eggs beaten 
• vegetable oil for frying 
• 1 package of chicken thighs ( approx 12 pieces ) 

• 3 tbsp soya sauce 
• 1 cup white sugar 
• 1 cup vinegar 
• 1 tsp sesame oil 
• 3 tbsp water and 1tbsp corn starch (mixed into water before adding)

Start by preparing your sauce. Mix all ingredients in a large sauce pan and cook over high heat until you reach a rolling boil. Mixing often. Once the sauce starts to boil, allow to boil for a few minutes and then turn the burner down to low. Allow the sauce to simmer and thicken while you prepare the chicken thighs. Stir occasionally. 

Prepare a bowl of the seasoned flour mixture and a separate bowl with your beaten eggs. Dip the uncooked chicken thighs into the egg mixture, followed by the flour mixture. Make sure to fully coat the chicken in the flour. Once you have all the chicken thighs well coated you are ready to preheat your pan. Heat a large skillet with a few tbsp of vegetable oil, you want a thin layer of oil across the bottom of the pan.  Once the oil is hot enough, lightly fry the chicken thighs till the outside is a golden brown.

Lay out on a cooling rack to avoid excess oil transferring to the sauce.  Once all the chicken pieces have been browned, lay chicken in a large casserole dish or skillet. Pour the hot thickened sauce over top and bake in the oven for 20 minutes at 350. Make sure chicken is cooked through. Allow too cool for 5 minutes before serving. Garnish with a few sliced green onions. Serve over rice of your choice.

I like to make a quick Asian inspired salad while the chicken cooks and it has become one of our favorite dinners. Easy enough for a weeknight but special enough to serve to guests. I hope you love this Harris Family Favorite!

Enjoy!

Kaitlyn