FOR THE CHICKEN
FOR THE SAUCE
1Season chicken with salt and pepper.
2Place the cornstarch in a shallow bowl or pie plate. Place the eggs in a separate shallow bowl. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
3In a large skillet, heat the oil over medium-high heat. Again working in two batches, brown the chicken, turning it so that all sides are browned. Then brown up the sliced onion.
4Place the chicken & onion & other vegetables in the slow cooker.
5In a small bowl, whisk together the sauce ingredients and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6Place chicken in. Pour the sauce over the chicken and stir to coat.
7Cook on low for 6 hours or high for 3 hours
1You can substitute white vinegar or apple cider vinegar.
2You can also use pineapple juice for a different flavour!
3You can add chunks of pineapple to the chicken mixture in the pan before cooking for even more flavour.
4You can serve with steamed rice, cauliflower rice, or fried rice, along with steamed or stir-fried vegetables (broccoli, carrots, snow peas, etc.).
6INPSIRED BY RECIPE BY BROWNEYEDBAKER.COM
Submitted by Deanna Rankin
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