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In a pot on the stove, bring the sugar, vinegar, salt, water and soy sauce to a boil.
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Once it comes to a boil, remove from heat and set aside.
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Heat a deep skillet over medium-high heat, with enough oil in it to cover the bottom.
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Combine milk and eggs in a shallow bowl.
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Put the cornstarch in another bowl.
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Take pieces of chicken and roll them in the egg mixture, then roll in the cornstarch.
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Put chicken into the hot oil and fry for 5 minutes on each side.
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(*You are not fully cooking the chicken at this point, just browning the cornstarch mixture.
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The chicken will still be pink inside.)
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Slow cooker instructions: Place the chicken in large slow cooker.
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Pour the soy sauce mixture over the chicken.
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Cook on high for 2-3 hours, or until chicken is cooked.
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Oven instructions: Place the chicken in a large casserole or roasting pan.
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Bake at 250 F for an hour with the lid on, then another hour with the lid off.
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Or if youre in a hurry, bake at 350 F with the lid off for about 45 minutes.
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How can you tell when its done?
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We tend to eat ours when the chicken starts to fall off the bones.
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Serve with rice and steamed vegetables, and have plenty of napkins handy!
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The first time I saw this dish, I was skeptical.
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I have yet to meet anyone who didnt like it after trying it.
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We tend to mistrust it, as food like this doesnt find its way into the Western fast food industry.
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Good!
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It will be our little secret!
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As I understand it, the reason why our family always cooks this at lower heat for three hours, is because we throw it in the oven before church, and eat it after.
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I have cooked this at higher temperatures in the oven or even on the stove, and it tastes the same.
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*Grating some fresh ginger can be a nice addition as well.
