This crispy, saucy chicken is a healthier version of your favorite takeout Chinese dish. Slideshow:  More Chicken Recipes 

October 2014


Credit: © Kristen Stevens

Recipe Summary test

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. In a medium bowl, whisk the egg. In another medium bowl, whisk together the cornstarch and 1/4 teaspoon each of sea salt and freshly ground pepper.

  • Dip all of the chicken into the egg, stir to coat. One piece at a time, remove the chicken from the egg and turn in the seasoned cornstarch, making sure each piece is well coated.

  • In a medium ovenproof nonstick frying pan, heat the oil. When the pan is hot add the chicken, giving the pan a little shake after each addition to prevent it from sticking. Cook for about 1 minute per side, until brown and crispy. Remove the pan from the heat.

  • Whisk together the brown sugar, ketchup, apple cider vinegar, soy sauce, garlic and 1/8 teaspoon of sea salt. Pour the sauce over the chicken.

  • Place the chicken in the oven and bake for 10 to 15 minutes, or until the thickest part of the chicken pieces registers 165° on an instant-read meat thermometer.

  • Remove the chicken from the oven and carefully pour the sauce into a small saucepan. Boil over high heat for 3 to 5 minutes, until it is thick enough to coat the chicken well. Add the chicken to the saucepan and toss to coat.