Asian Coconut Chicken

Ingredients:

Directions:

1. Prepare the chicken. Slice the chicken into 1-inch pieces. Whisk the eggs in a large bowl. Add the chicken and toss to coat. Let the chicken sit in the whisked egg for about 10 minutes.
2. In a separate bowl, combine the cornstarch, salt and pepper. Using a slotted spoon, remove the chicken from the egg mixture, letting the excess egg drip off, and place in the cornstarch mixture. Complete this step in multiple batches. Toss to coat each piece of chicken then remove to a plate.
3. Cook the chicken. Heat oil in a large pan over medium heat. Once hot, add the chicken (working in batches) and fry until golden brown and crisp on the outside, about 4-5 minutes per side. Remove the cooked chicken to a paper towel lined plate to drain the excess oil and fry the second batch.
4. Prepare the sauce. Add the brown sugar, coconut milk, apple cider vinegar, ground ginger, and garlic powder to a large saucepan. Whisk to combine and bring to a simmer over medium heat, stirring occasionally.
5. Once simmering, add the chicken and stir to coat. Reduce the heat to low and let simmer for 10-15 minutes, stirring occasionally. The sauce should thicken while cooking. If the sauce doesn’t thicken or isn’t as thick as you want, combine 1 Tbsp cornstarch with 1 Tbsp water and add to the saucepan, stirring to combine. This will help thicken the sauce.
6. Cook the rice according to package instructions while the chicken and sauce cook.
7. Divide the rice between bowl and top with the chicken and some sauce. Serve immediately and enjoy!
8. If the sauce is too sweet to your liking, add a little soy sauce on top. This will make the sauce a little tangy.