Sassy Frassy Chicken


This dish appeared in my cookbook – but it’s one everyone loves. Recently, I entered it into a cooking contest (which will remain unnamed – but go vote for a winner here!) and lost…

It is so simple and so ridiculously tasty. It’s the recipe every one of your guests is going to ask you to jot down before leaving your house. It tastes a lot like some of the Chinese take out dishes you may have tried, but you don’t need a course in Chinese cooking to make it. It’s a sweet dish so serve it along side a simple side like white rice and steamed vegetables.

To prove the simplicity I had a few young, budding chefs help me make it below…


Sassy Frassy Chicken

Serves: 6


Cooking spray
1.5 lbs (about 12 pieces) chicken cutlets, boneless
2 tablespoons vegetable oil
2 onions, chopped
1 green pepper, sliced
1/2 pound mushrooms, sliced
1 1/2 cups duck sauce
1 cup water
1 cup ketchup
2 tablespoons brown sugar
3 cups breadcrumbs
4 eggs, beaten


  1. Preheat oven to 350 degrees F. (video)
  2. Grease a large baking dish with cooking spray.
  3. Dip each piece of chicken in egg and then breadcrumbs, and place in a single layer in baking dish. Bake uncovered in oven for 15 minutes (note: chicken will not be cooked yet). (video)
  4. Heat vegetable oil in a wok over Medium-High heat. Saute onions until translucent, about 3 minutes. (video)
  5. Add peppers and mushrooms and saute for an additional 3 minutes. (video)
  6. Stir in additional ingredients and mix until until boiling. (video)
  7. Pour sauce over semi-baked chicken. Cover with foil and bake another 30 minutes at 350 degrees F.

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