1 egg
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon dried paprika
1 teaspoon dried oregano
1 teaspoon minced green onions
1 teaspoon crushed red pepper
2 tablespoons vegetable oil
2 skinless, boneless chicken breast halves
2 teaspoons rice vinegar
2 teaspoons white vinegar
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon sesame seeds
1 teaspoon brown sugar
1 teaspoon white sugar for garnish
Preheat oven to 400 degrees F (200 degrees C).
Gently remove foil from chicken; place inside shallow baking dish or drumettes. Drizzle with soy sauce.
In a mixing bowl, whisk together soy sauce, cornstarch, paprika, oregano, green onions, and crushed red pepper. Mix all together. Spread chicken over cornstarch mixture. Place drumettes on foil.
Bake at 400 degrees F (200 degrees C), uncovered, for 20-25 minutes, or until chicken is tender.
In a small bowl, mix rice vinegar and white vinegar. Spoon chicken mixture over cornstarch mixture, adding vinegar until desired thickness is reached. Garnish with red pepper, oil and garlic powder.
In a small bowl, whisk together brown sugar, white sugar, sesame seeds, brown sugar, and white sugar.
Transfer chicken pieces to baking dish, drizzle with oil mixture, and top with rice vinegar mixture.
Bake uncovered for 30 minutes or until chicken is no longer pink and juices run clear.
Really easy to make and Delicious!
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