Sunday, July 20, 2008

Japanese Chicken

My visiting teacher brought this meal into us just after I had my 4th child. We really loved it, and to my happy surprise, the recipe was in our ward cookbook. In the ward cookbook it's called "Lori's Japanese Chicken" and it was submitted by Debbie Fordham. This is one of our family favorites. There is a little more time involved, but it is not complicated at all. You'll love the outcome!

boneless, skinless chicken breasts, or breast tenderloins (as many as your family eats)
2 beaten eggs (you can substitute plain yogurt for this step)
1 cup flour
1 cup oil
3 Tbsp. soy sauce
1/2 cup water
1/2 cup vinegar
1 cup sugar

1. Beat your chicken breasts to about 1/4" thickness. Dip chicken into egg (or yogurt), then into flour. Fry in oil until chicken is deep brown in color.

2. Place in 9x13 pan. Prepare sauce by combining soy sauce, water, vinegar and sugar. Pour over chicken.

3. Bake at 350 for 30-40 minutes. Baste with sauce while baking. Serve with rice.

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