- 3 boneless skinless chicken breast, cut into bite sized pieces
- 1/2 cup cornstarch
- vegetable oil for frying
- 3 cloves Garlic, minced
- 1/4 tsp ground Ginger
- 3/4 tsp Crushed Red Pepper
- 1/4 cup Apple Juice
- 1/3 cup Light Brown Sugar (or 1/6 cup White sugar + 1/6 cup Dark Brown Sugar)
- 2 TBSP Ketchup
- 1 TBSP Cider Vinegar
- 1/2 cup Chicken Broth
- 1/3 cup REDUCED SODIUM Soy Sauce
Coat bite sized chicken pieces in cornstarch. Return to the refrigerator for at least 20 minutes, so the cornstarch adheres to the chicken while frying. I use this time to prepare the sauce. In a medium bowl, whisk together Garlic, Ginger, Crushed Red Pepper, Apple Juice, Light Brown Sugar, Ketchup, Cider Vinegar, Chicken Broth and Soy Sauce.
Add Vegetable oil about an inch deep to a large skillet over medium high heat. You are going to want to fry your chicken in small batches (3 or 4) to keep from overcrowding. Lightly Brown Chicken. (Add more oil as needed) Drain Chicken on a paper towel and pour off any excess oil from the pan. Add the Chicken back to the pan and pour the sauce over the top. Bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes, stirring occasionally. Serve over fried rice and enjoy!