Japanese Chicken

I am doubling up on this recipe since I just posted it on my dairy free blog, but I promised Brooke! I shared it with her last week and she said, "Ummm...I think you undersold that chicken!" If you are a fan of sweet and sour chicken, this one is just as tasty but less than half of the work. If you want the extra effort, I'm sure you can fry the chicken up first before you put it into the oven to make it more crisp. But to me what makes it so great is that you can throw it right into the oven with minimal prep work.

Japanese Chicken

Recipe from Worldwide Ward Cookbook by Deanna Buxton

Note: This is halved from what the recipe says. I made 2 chicken breasts and 1 pound of chicken thighs with the below amounts. Even with this halved the sauce is plentiful. I even saved the leftover sauce and used it with some frozen popcorn chicken another night.

1 egg

1/2 cup flour

3 Tbsp sesame seeds

4 chicken breasts (or thighs worked wonderful for me!)

1/4 + 2 Tbsp soy sauce (or 6 Tbsp)

1 cup vinegar

half of a 1/3 cup water (just eyeball it)

2 cups sugar

Whip egg in a bowl. In a separate bowl, combine flour and sesame seeds. Dip each chicken breast in the egg , then roll evenly and heavily in the flour mixture. Arrange chicken breasts in a greased 9 x 13 inch pan. Mix soy sauce, vinegar, water, and sugar; pour over chicken breasts. Bake uncovered at 350 degrees for 40-45 minutes. Serve with rice.