Recipe Details
Ingredients
-
2largeeggs, beaten
-
1cupcornstarch
-
2teaspoonsgarlic salt
-
8(5 ounce)bone-in chicken thighs
-
1tablespoonvegetable oil, or as needed
-
1pinchonion salt, or to taste
-
1pinchgarlic salt, or to taste
-
ground black pepper to taste
-
1 ½cupswhite sugar
-
1cupwhite vinegar
-
½cupketchup
-
2tablespoonssoy sauce
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
-
Dip chicken in egg, then press in cornstarch mixture to coat.
-
Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9×13-inch casserole dish.
-
Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
-
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories450 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 4g |
18% |
Cholesterol 134mg |
45% |
Sodium 1028mg |
45% |
Total Carbohydrate 56g |
21% |
Dietary Fiber 0g |
1% |
Total Sugars 41g |
|
Protein 26g |
52% |
Vitamin C 2mg |
3% |
Calcium 23mg |
2% |
Iron 2mg |
9% |
Potassium 306mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved