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This recipe has been a great success over at Crafting Morning! Another reader writes:
“Wow! I’ve made this twice and it was excellent! Didn’t have orange marmalade, so I substituted my home canned pepper jelly the first time, and apple-cranberry the second. Tossed in a few shakes of hot pepper flakes, and used my own bbq sauce. Super easy! Did follow the recipe for the chicken- used half cornstarch half flour, and it turned out crispy outside and tender juicy in the middle; always had trouble using just flour so thanks for that tip too. Adding this to my regular rotation!”
1 Cup Sweet Baby Ray’s BBQ Sauce
1 Cup Smucker’s Sweet Orange Marmalade
2 TBSP Soy Sauce
Crispy Chicken Ingredients:
3-4 Chicken Breasts
1 Cup Flour and/or 1 Cup Cornstarch
In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients.
Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.
Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.
Set the oily pieces on a paper towel and let drain.
Add the chicken to the sauce and toss!
Eat it on top of white rice and enjoy. I think veggies would be good with it such as green peppers or broccoli.
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Quick Tip: Use a meat thermometer to ensure your chicken is cooked thoroughly.
Thank you to Crafting Morning for this awesome recipe!