Using Gold’s borscht is a creative and healthy way to make a quick Asian inspired sweet and sour sauce.
- Cook Time
- Prep Time
- 4 ServingsServings
- 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
Combine the duck sauce, 1 cup borscht, and corn starch in a small saucepan. Cook on medium heat for about five minutes, until thickened.
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.