OMG! This is so good! I made it almost as original recipe, except that I forgot to dip the chicken in the egg. The cornstarch/garlic mix still stuck to the chicken just fine. BTW, I've decided it's easier to put the cornstarch & garlic into a Tupperware bowl instead of a Ziploc bag-much easier to get in & out, and not as messy. I browned the chicken tenders & put them into a baking pan, but then used the cast-iron frying pan in which I browned them to make the sauce. Here's where I veered off the path: I wanted to double the sauce, as some people suggested, but I ended up making it approximately tripled. I used the same ingredients, with a couple exceptions. I used regular white vinegar, and Ponzu sauce instead of regular soy sauce. After I put the sauce together, I thought I'd try just cooking the tenders on top of the stove. I put them back into the sauce, turned down the heat, and simmered them for about 40 minutes, turning them over from time to time. By the time they were cooked, the sauce had thickened nicely. The beauty part of cooking this dish on top of the stove is that you can adjust the vinegar/sugar/soy to suit your tastes. I served this with rice and broccoli. D said "This stuff is AMAZING!" I think you could just as easily use pieces of pork (chops, etc), and it would be good with pineapple chunks, onion and green pepper. I definitely will be making this often!
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OMG! This is so good! I made it almost as original recipe, except that I forgot to dip the...