15 minute prep time

45 minute cooking time (don’t let this scare you)

This one takes a little bit longer but you will find with the 15 minutes in between doing things with the food you can get the kids bathe, dishes cleaned up and lunches started for the next day. I am all about multi-tasking, so here we go. I really like this recipe and it does turn out so wonderful and the whole family loved it. I even set aside a couple of pieces for Lani’s lunch the next day.

Place all of this in a gallon size Ziploc baggie:

1/2 cup flour

1/2 cup cornstarch

dash of paprika

dash of salt

Marinade:

1/2 cup soy sauce

1 tsp. grated ginger (I used powder so it would mix better) 1/2 cup sugar

You will also need

6-8 chicken breast

garlic (to your taste)

Heat marinade just long enough to dissolve sugar. Do not walk away from it, because it will burn. It is best to do this when you are putting the chicken in the hot oil

Cut chicken into bite sized nuggets. Put chicken in ziploc and shake to coat all of the pieces. Brown chicken on each side in hot oil. Drain. Place chicken in single layer in a baking dish. Put aluminum foil on the bottom of the pan and you have less clean up time. Just ball up the foil and put pan away. Sprinkle chicken with garlic. Bake at 325 degrees for 15 minutes. Set your timer so you do not forget. Drizzle sauce over chicken and bake for 15 minutes. Turn pieces over and bake for another 15 minutes. Pieces should have a nice gloss when done.

I make a pot of rice to serve with it and it was a bit hit.

Cookbook: Waimea High School Class of 1966 submitted by Dean Hirabayashi page 40