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This recipe is sure to be a crowd-pleaser for all ages. It’s also a pleasure for the cook, as it’s easy to make in advance. Just fry the chicken, make the sauce, and then freeze both in zip-lock bags. The day you want to serve it, defrost the chicken, place it in a glass dish, and pour the sauce over it. Bake as instructed, and you’re good to go.
6 chicken breasts
3/4 cup Gefen Potato Starch
1/2 teaspoon salt
oil, for frying
2 tablespoons oil
1 large Vidalia onion, finely diced
1/2 cup Tuscanini Apricot Fruit Spread
1 cup orange juice
1 teaspoon Gefen Garlic Powder
2 teaspoons vinegar (if gluten is a concern, use distilled or gluten-free vinegar)
1/2 teaspoon Haddar Kosher Salt
1/2 teaspoon black pepper
1 heaping teaspoon ketchup or Tuscanini Tomato Paste
Cut chicken breasts into finger-size pieces. Heat oil in a wok or a deep pot.
Dredge each chicken finger in the potato starch and fry in the oil until done, about five–eight minutes, depending on the size of the fingers.
Remove and put in a strainer to let excess oil drip off. It’s best to fry in batches of four–six, so as not to lower the temperature of the oil too much.
To make the sauce, heat the oil in a good-quality frying pan.
Add the Vidalia onion and cook very slowly over medium-low heat, stirring often to prevent burning. Let caramelize until light brown in color, about a half hour.
Add the remaining ingredients and cook over medium heat till combined, stirring often.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Arrange the chicken in a glass dish. Pour sauce over and turn to coat.
Bake for a half hour, covered well.
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