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This dish will remind you of a restaurant, but it’s so much better, and super easy to whip up at home using staples from your pantry. The chicken pieces fried in batter have the perfect amount of crunch while remaining moist, and the sauce thickens up beautifully, balancing the sweet and tangy flavor. Serve over a bed of rice for a delicious meal.
4 whole chicken breasts, cut into finger-sized pieces
1 teaspoon salt
1 teaspoon oil
1 teaspoon Glicks Soy Sauce
4 eggs
1 and 1/2 cups Glicks Flour
1/2 to 3/4 cup water
large pinch of salt
4 tablespoons Tuscanini Lemon Juice
4 tablespoons sugar or 1/3 cup Health Garden Allulose
4 tablespoons vinegar
3/4 cup Manischewitz Chicken Broth or other chicken soup
2 teaspoons Gefen Cornstarch
2 tablespoons oil
Marinate chicken pieces in marinade for one hour.
Blend batter ingredients together. Dip pieces of chicken to coat. In skillet, fry chicken in batches in hot oil until lightly browned and cooked through.
Combine all sauce ingredients and cook, stirring until it boils and thickens. Pour over warm chicken and garnish with fresh lemon slices.
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This is a bit time consuming, but definitely worth it. The chicken was so soft and so tasty!
Layer it on top of quinoa and it looks amazing!
I’ve made a lot of chicken recipes, and we were blown away by this one. It is a bit labour-intensive but totally worth it.
I didn’t change the recipe at all besides for the sauce – it wasn’t thickening after boiling for about 10 mins and Shabbos was approaching, so I mixed another tsp of cornstarch with water and stirred that in, it thickened instantly.
I did find that it wasn’t as good the next day, the sauce had settled a bit and the chicken no longer had that full flavour.
I wonder if you can freeze the chicken after frying, and then make the sauce fresh before using it?
Also, are the amounts for the marinade correct? It makes a miniscule amount, I mixed it in with the chicken and you couldn’t even see it was there.