Japenese Chicken

Japanese Chicken

3 chicken breasts

1 egg + 2 T. water

1 - 2 c. flour, cornmeal, and/or cornflake crumbs (cornflakes best)

9 T. (1/2 c. + 1 T.) soy sauce

3 c. sugar

5 T. (1/4 c. + 1 T.) water

1 1/2 c. vinegar

Roll chicken breasts in egg wash mixture. Dredge chicken w/ flour/cornmeal. Repeat steps 1 & 2 using cornflakes if you can, flour is okay. Coating the chicken is most easily done using kitchen tongs. Bake the chicken 10 min. at 450*. While chicken bakes, combine soy sauce, sugar, water, and vinegar; mix well to dissolve sugar as much as possible. When 10 min. are up, pour mixture over chicken. Continue baking at 350* until chicken reaches 160* with meat thermometer. Serve over rice. Steamed broccoli is nice side dish.