Ingredients:
4 tablespoons of olive oil
1.5 kg chicken breast, skinless and boneless
1 glass of water
1 cup light brown sugar
3/4 cup apple-grape juice
2/3 cup soy sauce
1/4 cup ketchup
1/4 cup peach liquor
2 tablespoons apple cider vinegar
2 cloves of garlic, chop
1 tablespoon dry chopped onion
3/4 teaspoon chopped red pepper, or to taste
1/2 teaspoon ground ginger
1/4 cup apple and grape juice
2 tablespoons of corn starch
Cooking:
Cut the chicken into small cubes, about 2.5 cm in size, the damascus blade can easily cope with this task.
Heat the oil in a large heavy frying pan or roasting pan and fry the chicken pieces until slightly golden on all sides, about 10 minutes. Put the chicken on a plate and set it aside.
In the same roasting pan, mix water, brown sugar, 3/4 cup juice, soy sauce, ketchup, liquor, apple cider vinegar, garlic, dried onion, red pepper and ground ginger. Bring the sauce to a boil, carefully scraping all the fried pieces from the bottom of the pan with a wooden spoon.
Return the chicken back to the pan and bring to a boil over medium heat. Reduce the heat to medium-low and cook over low heat until the sauce is reduced in volume and slightly thickened, and the chicken pieces are no longer pink in the middle, about 20 minutes.
Transfer chicken into a bowl with a slotted spoon. Mix 1/4 cup fruit juice with corn starch until smooth. Add the corn starch mixture to the sauce, stirring constantly so that there are no lumps. Bring the sauce to a boil and let it simmer for another 1 minute. Return the pieces of chicken to the sauce and mix. You can serve.
4 tablespoons of olive oil
1.5 kg chicken breast, skinless and boneless
1 glass of water
1 cup light brown sugar
3/4 cup apple-grape juice
2/3 cup soy sauce
1/4 cup ketchup
1/4 cup peach liquor
2 tablespoons apple cider vinegar
2 cloves of garlic, chop
1 tablespoon dry chopped onion
3/4 teaspoon chopped red pepper, or to taste
1/2 teaspoon ground ginger
1/4 cup apple and grape juice
2 tablespoons of corn starch
Cooking:
Cut the chicken into small cubes, about 2.5 cm in size, the damascus blade can easily cope with this task.
Heat the oil in a large heavy frying pan or roasting pan and fry the chicken pieces until slightly golden on all sides, about 10 minutes. Put the chicken on a plate and set it aside.
In the same roasting pan, mix water, brown sugar, 3/4 cup juice, soy sauce, ketchup, liquor, apple cider vinegar, garlic, dried onion, red pepper and ground ginger. Bring the sauce to a boil, carefully scraping all the fried pieces from the bottom of the pan with a wooden spoon.
Return the chicken back to the pan and bring to a boil over medium heat. Reduce the heat to medium-low and cook over low heat until the sauce is reduced in volume and slightly thickened, and the chicken pieces are no longer pink in the middle, about 20 minutes.
Transfer chicken into a bowl with a slotted spoon. Mix 1/4 cup fruit juice with corn starch until smooth. Add the corn starch mixture to the sauce, stirring constantly so that there are no lumps. Bring the sauce to a boil and let it simmer for another 1 minute. Return the pieces of chicken to the sauce and mix. You can serve.
