Type what you have

Ingredients

• ✓ cornstarch
• pineapple
• ginger
• orange juice
• maple syrup

Instructions

1. 1 In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
2. 2 In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ cornstarch
• egg
• mustard powder
• sugar
• turmeric
• salt
• apple cider vinegar

Instructions

1. 1 Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

By J. Murphy

Ingredients

• ✓ cornstarch
• soy sauce
• oil
• all-purpose flour
• white sugar
• egg
• sesame seed
• salt
• garlic powder
• chicken wing

Instructions

1. 1 Whisk cornstarch, soy sauce, oil, flour, sugar, eggs, sesame seeds, salt, and garlic powder together in a bowl. Pour marinade into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 5 hours to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Remove chicken from marinade and transfer to the prepared baking sheet. Discard unused marinade.
4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By catht

Ingredients

• ✓ cornstarch
• butter
• sour cream
• cheddar cheese
• salsa

Instructions

1. 1 In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.

By Heather Shevlin

Ingredients

• ✓ cornstarch
• avocado
• all-purpose flour
• egg
• club soda
• water
• salt
• oil

Instructions

1. 1 Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well.
2. 2 Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy.
3. 3 Remove and serve with your favorite dipping sauce.

By Avocados from Mexico

Ingredients

• ✓ cornstarch
• cream cheese
• white wine
• swiss cheese
• snow crab
• milk
• worcestershire sauce
• parsley

Instructions

1. 1 Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
2. 2 Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.

By Anne

Ingredients

• ✓ cornstarch
• extra-firm tofu
• rice milk
• panko bread crumb
• garlic powder
• paprika
• onion powder
• black pepper
• vegan buffalo wing sauce

Instructions

1. 1 Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours or overnight.
2. 2 Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
3. 3 While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
4. 4 Preheat an air fryer to 375 degrees F (190 degrees C).
5. 5 Place tofu into the bag with cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
6. 6 Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
7. 7 Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
8. 8 Place 1/3 cup Buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining Buffalo sauce over tofu and continue tossing to coat. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ cornstarch
• salt
• soy sauce
• white vinegar
• garlic
• green chile pepper
• chili powder
• red food coloring
• chicken wing
• canola oil

Instructions

1. 1 Whisk salt, soy sauce, vinegar, garlic, green chiles, chili powder, and red food coloring together in a large bowl until even in color.
2. 2 Push meat down to one end on each chicken wing; add wings to marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. 3 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Remove wings from marinade and shake off excess; mix cornstarch with marinade in the bowl to make a batter. Dip wings in the batter to coat.
5. 5 Lower wings carefully into the hot oil working in batches if needed; fry until cooked through and crispy, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a paper towel-lined plate to drain.

By Israr

Ingredients

• ✓ cornstarch
• oil
• bitter ale
• all-purpose flour
• sesame seed
• baking powder
• portobello mushroom

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk ale, flour, sesame seeds, cornstarch, and baking powder together in a large bowl; batter will be thick and slightly lumpy.
3. 3 Dip mushroom strips into batter, 7 to 8 at a time; shake off excess.
4. 4 Lower mushroom strips carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining mushroom strips.

By JimChicago52

Ingredients

• ✓ cornstarch
• pineapple chunk
• green bell pepper
• brown sugar
• soy sauce
• lemon juice
• meatball

Instructions

1. 1 Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
2. 2 Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
3. 3 Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
4. 4 Cook on Medium for 2 hours, stirring every 30 minutes.

By loves2bake

Ingredients

• ✓ cornstarch
• orange juice concentrate
• lemon juice
• rice vinegar
• orange zest
• garlic powder
• nutmeg
• brown sugar
• smoked cocktail sausage
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, mix together the orange juice concentrate, lemon juice, rice vinegar, orange zest, garlic powder, nutmeg, and brown sugar; stir to dissolve the sugar.
3. 3 Stir the cocktail sausages into the orange mixture to coat; pour the sausages and sauce into an 8x8-inch baking dish.
4. 4 Bake in the preheated oven until bubbly, 30 to 40 minutes. Stir every 10 minutes.
5. 5 In a small bowl, whisk the cornstarch and water to make a smooth paste.
6. 6 Remove the sausages from the sauce with a slotted spoon and place into a serving dish. Pour the sauce into a saucepan.
7. 7 Set the sauce over medium heat and cook until simmering; stir the cornstarch mixture into the sauce, and whisk until smooth and thickened, about 2 minutes. Pour the sauce over the cocktail sausages to serve.

By Kari Chappell

Ingredients

• ✓ cornstarch
• rice wine
• salt
• shrimp
• oil
• all-purpose flour
• water
• egg yolk
• salt
• white sugar
• shortening
• baking powder

Instructions

1. 1 In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. 2 Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. 4 One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

By SHERRY_G

Ingredients

• ✓ cornstarch
• peanut oil
• flour
• beer
• egg white
• baking powder
• white pepper
• baking soda
• celery salt
• black pepper
• asparagus
• parmesan cheese

Instructions

1. 1 Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter.
3. 3 Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan cheese.

By Cathy Ales

Ingredients

• ✓ cornstarch
• egg
• water
• bread crumb
• garlic salt
• all-purpose flour
• oil
• mozzarella cheese stick

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk eggs and water together in a small bowl. Combine bread crumbs and garlic salt in a medium bowl. Whisk flour and cornstarch together in a third bowl. Heat oil in a deep fryer or large, heavy saucepan to 365 degrees F (185 degrees C).
3. 3 Dredge 1 mozzarella stick in flour mixture; shake off excess. Dip into egg mixture; allow excess to drip off. Press into bread crumbs to coat; repeat dipping in egg and bread crumbs to create a double coating. Place breaded mozzarella stick on a parchment-lined baking sheet. Repeat with remaining mozzarella sticks.
4. 4 Freeze until firm to help coating set and prevent cheese from oozing during frying, about 45 minutes.
5. 5 Carefully lower frozen mozzarella sticks, in batches of 3 to 4 at a time, into the hot oil using a spider spoon or tongs. Fry until golden brown, 1 to 2 minutes, flipping occasionally for even color. Avoid overcrowding the pan to maintain oil temperature. Transfer fried mozzarella sticks with a spider spoon or tongs to paper towels; drain. Repeat with remaining mozzarella sticks.
6. 6 Serve hot and enjoy!

By Nanci Renn

Ingredients

• ✓ cornstarch
• cheddar cheese
• cream cheese
• garlic
• beer
• paprika
• pretzel crisps

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.
2. 2 Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.
3. 3 Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory® Pretzel Crisps®.

By Snack Factory Pretzel Crisps

Ingredients

• ✓ cornstarch
• mayonnaise
• sweet chili sauce
• sriracha hot chile sauce
• shrimp
• oil
• lettuce
• green onion

Instructions

1. 1 Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.
2. 2 Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
5. 5 Transfer shrimp to paper towels to drain.
6. 6 Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.
7. 7 Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.

By linzleel

Ingredients

• ✓ cornstarch
• white wine
• cherry brandy
• garlic
• cayenne pepper
• nutmeg
• gruyere cheese
• emmentaler cheese

Instructions

1. 1 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
2. 2 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
3. 3 Keep sauce warm while serving so it doesn't solidify.

By John Mitzewich

Ingredients

• ✓ cornstarch
• pineapple chunk
• pineapple juice
• grape jelly
• tomato paste
• brown sugar
• vinegar
• worcestershire sauce
• hot pepper sauce
• liquid smoke
• salt
• smoked sausage

Instructions

1. 1 Place the pineapple chunks, pineapple juice, grape jelly, tomato paste, brown sugar, vinegar, cornstarch, Worcestershire sauce, hot pepper sauce, liquid smoke flavoring, and salt into a saucepan over medium heat. Stirring constantly, bring the sauce to a simmer, and cook until the grape jelly melts, about 5 minutes.
2. 2 Stir in the smoked sausages, and turn the heat to low; cook the sausages in the sauce below a simmer until the sauce is thickened and the flavors have blended, about 30 minutes.

By mogur

Ingredients

• ✓ cornstarch
• vegetable oil
• all-purpose flour
• potato flakes
• cayenne pepper
• club soda
• panko bread crumb
• onion
• salt

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk together flour, cornstarch, potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter. Place bread crumbs in a shallow pan.
3. 3 Working in batches, dip onion rings into batter, then press in bread crumbs to coat.
4. 4 Cook coated onion rings, a few at a time, in hot oil until golden brown, 2 to 3 minutes. Transfer to a cooling rack set over paper towels to drain.
5. 5 Season with fine salt and serve hot.

By John Mitzewich

Ingredients

• ✓ cornstarch
• chicken wing
• chicken broth
• white sugar
• fish sauce
• garlic
• jalapeno pepper
• paprika
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
3. 3 In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

By Lauren Billings

Ingredients

• ✓ cornstarch
• chicken breast
• carrot
• egg white
• white sugar
• ginger
• black pepper
• white bread
• margarine
• soy sauce

Instructions

1. 1 Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
2. 2 Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

By Cheftell

Ingredients

• ✓ cornstarch
• jalapeno pepper
• sour cream
• ranch dressing mix
• lime
• vegetable oil
• all-purpose flour
• taco seasoning mix
• water

Instructions

1. 1 Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
2. 2 Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
3. 3 Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
4. 4 Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
5. 5 Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.

By Nicole McLaughlin

Ingredients

• ✓ cornstarch
• shrimp
• garlic powder
• salt
• black pepper
• canola oil
• honey
• orange zest
• lemon juice
• cayenne pepper

Instructions

1. 1 Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
2. 2 Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat the shrimp with the cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
3. 3 Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
4. 4 Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

By James Peteeboy

Ingredients

• ✓ cornstarch
• ground pork
• green onion
• water chestnut
• soy sauce
• salt
• ginger
• wonton skin
• oil

Instructions

1. 1 Mix pork, green onions, water chestnuts, soy sauce, cornstarch, salt, and ginger in a medium bowl until well combined. Spoon 1/2 teaspoon pork mixture into the center of a wonton skin. Fold wonton skin over filling to form a triangle. Turn the top of the triangle down to meet the fold, then flip over. Moisten one corner with water; pull the opposite corner over the moistened corner to overlap, then press together firmly to seal. Repeat to make remaining wontons.
2. 2 Heat oil in a wok or large saucepan over medium-high heat to 375 degrees F (190 degrees C). Deep-fry a few wontons at a time until brown and crispy, 2 to 3 minutes. Drain on paper towels and serve warm.

By Kikkoman

Ingredients

• ✓ cornstarch
• cheddar cheese
• swiss cheese
• parmesan cheese
• irish stout beer
• steak sauce
• worcestershire sauce
• garlic powder
• hot pepper sauce
• mustard
• black pepper

Instructions

1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
4. 4 Season with black pepper to taste.

By Chef Tarek

Ingredients

• ✓ cornstarch
• water
• salt
• italian seasoning
• chili powder
• brown sugar
• tomato
• white vinegar
• tomato paste
• tomato sauce
• jalapeno pepper
• banana pepper
• anaheim chile pepper
• red bell pepper
• green bell pepper
• tomato
• onion

Instructions

1. 1 In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
2. 2 Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

By KB COUNTRYGIRL

Ingredients

• ✓ cornstarch
• buffalo wing sauce
• butter
• honey
• cauliflower
• all-purpose flour
• garlic powder
• seasoned salt
• paprika
• buffalo wing sauce

Instructions

1. 1 Combine hot sauce, butter, and honey in a large bowl; whisk until well combined. Add cauliflower florets and stir until well coated.
2. 2 Combine flour, cornstarch, garlic powder, seasoning salt, and paprika in a separate bowl, stirring well. Gradually sprinkle the flour mixture over the cauliflower florets, tossing until all florets are coated.
3. 3 Preheat the air fryer to 390 degrees F (195 degrees C). Spray the fryer basket with olive oil spray or line with a parchment liner.
4. 4 Transfer cauliflower florets to the air fryer basket in a single layer, making sure not to overcrowd the basket, so they'll crisp up and not turn soggy.
5. 5 Air fry for 10 to 15 minutes, shaking the basket several times until the florets are lightly browned. They should be crispy, but not overcooked or mushy. You may have to cook in batches depending on the size of your air fryer. Time may vary depending on the size and brand of your air fryer.
6. 6 Give the cauliflower a light drizzle of buffalo wing sauce when they come out of the air fryer, if desired. Serve with your choice of a creamy dipping sauce.

By lutzflcat

Ingredients

• ✓ cornstarch
• cooking spray
• green onion
• mushroom
• butter
• half-and-half
• salt
• black pepper
• garlic powder
• sandwich bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
3. 3 Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
4. 4 Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
5. 5 Bake in the preheated oven until bread is browned, about 10 minutes.

By Ella

Ingredients

• ✓ cornstarch
• soft tofu
• ground pork
• egg
• chicken bouillon granules
• salt
• water
• vegetable oil
• pea vine shoot
• shrimp

Instructions

1. 1 Mash tofu in a large bowl into a paste with a spoon; stir in pork, cornstarch, egg, 1 teaspoon bouillon granules, and 1 teaspoon salt until well combined.
2. 2 Bring water and oil to a boil in a large saucepan. Reduce heat to a lively simmer but not a full boil. Pinch off about 1 tablespoon tofu mixture, using gloved hands; roll it into a ball and carefully lower into water. Repeat forming and adding tofu balls to water with remaining tofu mixture. Simmer tofu balls until they rise to the top without stirring, about 30 minutes.
3. 3 Off heat, stir in pea vine shoots, dried shrimp, remaining 1 teaspoon bouillon granules, and remaining ¼ teaspoon salt.

By Tao,RN

Ingredients

• ✓ cornstarch
• chicken
• garlic salt
• egg
• vegetable oil
• sugar
• vinegar
• water
• ketchup
• soy sauce
• hot pepper sauce

Instructions

1. 1 Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
2. 2 Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
5. 5 Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
6. 6 Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Cheryl Christensen Falkner