It never occurred to me that Chinese takeout could be made at home. I always figured it was made secretly behind close doors with special techniques to which I was not, nor would I ever be privy. It turns out, though, that its easier made than imagined. The trick is to dip the chicken in the flour first, then egg then straight to the pan. Who knew!
- ½ cup apple vinegar
- ½ cup granulated sugar
- ½ cup ketchup
- 1 ½ tbsp soy sauce
- 1tsp salt
- 1 tbsp sriracha (optional)
- 4 chicken breasts
- 4 eggs
- 1 cup flour
- In a bowl combine the apple vinegar, granulated sugar, ketchup, soy sauce, salt, and sriracha.
- Place the flour and whisked eggs in two separate bowls.
- Cut the chicken into small cubes.
- Bring a saucepan to medium high heat. Working in batches, dip the chicken in the flour to coat, then the eggs (shaking off the excess) and add to the pan. Turn the chicken occasionally until browned. Remove the chicken and set aside.
- Once all of the chicken is cooked, add half of the chicken back to the pan along with half of the ketchup and vinegar mixture. Cook for a few minutes (3-5) or until the sauce has thickened. Remove and cook the remaining half.
- Serve while warm with rice and broccoli or other sides. If you have green onions and or sesame seeds you can also sprinkle them on top.
You can play around with the proportions of the ingredients in the ketchup, vinegar mixture to arrive at your own perfect balance. The sriracha is optional, and depending on your heat preferences you can even double the amount to two tablespoons. This recipe is great for lunch leftovers so you can always double the recipe for extra lunches or dinners.