Petto di pollo alle albicocche

Ingredienti

• 1 1/2 lbs. chicken breasts cut into 1" pieces
• 2 eggs
• 1/2 cup flour
• 1/4 cup cornstarch
• 1 tsp EACH salt, garlic powder, onion powder
• 1/2 tsp EACH ginger powder, paprika, pepper
• 3 tablespoons olive, canola or vegetable oil, (plus more as needed)
• 2/3 cup apricot preserves/jam
• 3 tablespoons Asian sweet chili sauce
• 1-2 tablespoons hot sauce (I used Frank’s Original Hot Sauce) ( more or less to taste)
• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon cornstarch

Preparazione

1. 1

   BREAD CHICKEN. Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.

2. 2

   COOK: Heat oil over medium-high heat in a NONSTICK skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.

3. 3

   ADD SAUCE. Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.

4. 4

   COMBINE. Add the chicken and toss to coat. Garnish with green onions if desired. Serve immediately.