Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per recipe
Calories2662.2 kcal (133%)
Total Fat87.9 g (126%)
Carbs231.7 g (89%)
Sugars115.5 g (128%)
Protein219.5 g (439%)
Sodium4791.3 mg (240%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3boneless skinless chicken breasts
salt
pepper
1 cupcornstarch
2eggs
large, beaten
¼ cupcanola oil
vegetable or coconut
Sauce
Instructions
Step 1
Preheat the oven to 325 degrees F.
Step 2
Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
Step 3
Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
Step 4
Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
Step 5
Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
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