Cara's Sweet and Sour Crock Pot Chicken |
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Prep Time: 1 Minutes Cook Time: 240 Minutes |
Ready In: 241 Minutes Servings: 6 |
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My friend Cara shared this family recipe with me - it's been a favorite on their table for years, and often requested. :) Prep time includes chilling. Ingredients:
4 boneless skinless chicken breasts or 6 -8 boneless skinless chicken thighs |
1/2 teaspoon garlic salt |
1/4 cup cornstarch |
2 eggs, beaten well |
2 tablespoons vegetable oil or 2 tablespoons peanut oil |
1/4 cup sugar (or temperature-stable substitute such as granular splenda *) |
1/2 cup rice or 1/2 cup white vinegar |
1/4 cup chicken stock |
1 dash salt |
3 -4 tablespoons catsup, to taste |
1 tablespoon soy sauce |
Directions:
1. Trim the chicken of fat and gristle, then cut the breasts or thighs into thirds.
2. Sprinkle both sides of the chicken pieces with garlic salt; place into container and let stand in the fridge for an hour.
3. Preheat your crock pot on low.
4. Take the chicken from the fridge; put cornstarch and beaten eggs in separate shallow pans or dishes.
5. Dredge the chicken pieces in the corn starch, then the egg.
6. In a large skillet over medium temperature, heat the oil; slowly cook the dredged chicken pieces, frying to a golden brown on both sides, about 6 to 7 minutes per side.
7. Remove the chicken from the skillet and place in the crock pot.
8. In a saucepan over medium heat, combine the sugar (or sugar substitute*), vinegar, chicken stock, salt, catsup, and soy sauce; simmer, stirring occasionally, until sugar has dissolved and ingredients have incorporated well.
9. Pour the sauce over the cooked chicken in the crock pot.
10. Cook on low for 4 hours, then serve with rice and enjoy!
11. *Note:if you use granular Splenda or Splenda Sugar Blend, you might want to use a bit less than 1/4 cup, then prepare the sauce to taste to make sure that it comes to the sweetness you prefer.
12. Julie notes: I'd make some slight additions to the sauce, such as about a 1/2 teaspoon minced garlic and some chopped scallions; also, if you use chicken broth instead of stock, use unsalted broth then season with salt and/or soy sauce to taste.
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