Using Gold’s borscht is a creative and healthy way to make a quick Asian inspired sweet and sour sauce.
Oven Baked Sweet & Sour Chicken
Servings
4 Servings
Ingredients
- 1 cup Gold’s duck sauce
- 1 1/4 cups Gold’s borscht divided into 1 and 1/4 cups
- 1 tablespoon corn starch dissolved in 2 tablespoons water
- 1 pound chicken cutlets trimmed and thinned
- 1/3 cup soy sauce
- Panko crumbs
Instructions
- Combine the duck sauce, 1 cup borscht, and corn starch in a small saucepan. Cook on medium heat for about five minutes, until thickened. Set aside.
- Combine the remaining ¼ cup borscht and soy sauce and pour over chicken. Marinate chicken for at least 1 hour. Preheat oven to 350˚F. Line a shallow baking pan with parchment paper. Dredge chicken in panko crumbs and place on baking pan. Bake for twenty minutes. Pour reserved sauce on chicken.
- As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) – Subscribe Now.
happy you found a way to use it up
I did try using the borscht and duck sauce (1 1/2 c each) plus 3 T. reduced sodium soy sauce with meatballs (2# grd beef, 1/3 c bread crumbs, 1 egg–>28 meatballs) in slow cooker on High ~4 hrs, then added slurry of 1 Tbsp cornstarch + 2 Tbsp juice from a can of pineapple chunks.Also the drained pineapple. Cooked on Low another hour. Very nice. But the gravy color was brown. This recipe did use up the bottle of duck sauce. Some beet shreds still left in the borscht bottle. see next comment.
Some people like their food more flavorful – enjoy!
WOW!!