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Wednesday, May 19, 2010

Japanese Chicken

I'll start with one of my favorite recipes. Very simple & delicious!

Japanese Chicken

2-5 lb. bonless, skinless chicken thighs

Dip chicken in flour & fry in butter & oil. Don't fry too dry. Sprinkle with garlic powder, paprika & seasoned salt. Flip & repeat on other side. Fry a little crust. Can be made ahead & frozen.

Sauce:

1 C sugar
1/2 C vinegar
3 T soy sauce
1/2 C water
1/2 tsp. salt

Mix together & pour over chicken & bake @ 350 degrees for 1 hour. Can also be made in the crockpot.

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