Ruby Red Chicken Recipe
Classic canto style crispy chicken strips drizzled with house sweet and sour sauce. Served with choice of steamed white or brown rice.
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Ingredients
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Chicken Strips
Sweet and Sour Sauce
Rice
Method
Preparing Chicken Strips
- 1
Cut and Marinate Chicken
Cut the boneless chicken breast into strips. Season with salt, black pepper, garlic powder, and paprika. Let it marinate for 30 minutes.
- 2
Prepare Breading Station
Set up a breading station with three bowls: one for all-purpose flour, one for beaten eggs, and one for cornstarch. Dip each chicken strip first into flour, then into egg, and finally coat with cornstarch.
- 3
Fry the Chicken
In a deep pan, heat vegetable oil over medium-high heat. Once hot, fry the chicken strips in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Making Sweet and Sour Sauce
- 4
Combine Ingredients
In a saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, and water. Mix well.
- 5
Cook Sauce
Heat the mixture over medium heat, stirring continuously until it thickens, about 5 minutes. Remove from heat and set aside.
Cooking Rice
- 6
Rinse Rice
Rinse the rice under cold water until the water runs clear to remove excess starch.
- 7
Serving
- 8
Plate the Dish
Serve the crispy chicken strips drizzled with sweet and sour sauce over a bed of steamed rice. Enjoy!
