Apricot Chicken

Recipe adapted from Carlsbad Cravings.

Ingredients:

Chicken

• 1 ½ lbs. chicken breasts cut into 1″ pieces
• 2 eggs
• 1/2 c. flour
• 1/4 c. cornstarch
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. ginger powder
• ½ tsp. smoked paprika
• ½ tsp. pepper
• 3 TBSP olive oil plus more as needed
• Serve over rice

Apricot Sauce

• 2/3 c. apricot preserves/jam
• 3 TBSP Asian sweet chili sauce
• 1-2 TBSP hot sauce (I used Frank’s Original Hot Sauce) more or less to taste
• 2 TBSP balsamic vinegar
• 2 TBSP soy sauce
• 1 tsp. cornstarch

Directions:

• 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.
• 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.
• 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.
• Combine: Add the chicken and toss to coat. Serve over rice.

Apricot Chicken: