Eastern Europeans are pretty hip when it comes to global cuisine. Sweet-and-sour chicken wings are a popular appetizer and main course there. But health-conscious Poles prefer chicken tenders and when they are prepared sweet and sour, they are Known as slodko-kwasny kurczak (SWOHD-koh KVAHSH-nih KOORR-chahk) in Polish, I have prepared these with cola, known as coca coli in Polish.

Here is a larger photo of Sweet-and-Sour Chicken Tenders.

See Also

Polish Prunes Wrapped in Bacon Recipe - Sliwki w Boczku

Polish Herrings in Oil Recipe - Sledz w Oleju

Polish Stuffed Eggs Recipe - Jajka Faszerowany

Ingredients

• Chicken Tenders:
• 1 1/2 pounds boneless chicken tenders, rinsed and patted dry
• Garlic salt to taste
• 1 to 1 1/2 cups cornstarch
• 3 to 4 large beaten eggs
• Oil for frying
• Sweet-and-Sour Sauce:
• 3/4 cup sugar
• 4 tablespoons ketchup
• 1/2 cup rice vinegar
• 1 cup cola
• 4 tablespoons soy sauce
• Dash salt (optional)

• Prep Time: 20 minutes
• Cook Time: 90 minutes

• Total Time: 110 minutes
• Yield: 6 servings Chicken Tenders

Preparation

1. Sprinkle both sides of chicken tenders with garlic salt (be careful not to oversalt because the sauce can be salty) and let sit, covered with plastic wrap, in the refrigerator for 1 hour.
   
   
2. Heat oven to 325 degrees. Heat oil in a large skillet. Dredge tenders in cornstarch, dip in egg and fry in hot oil until both sides are golden brown.
   
   
3. While the wings are frying, prepare the sauce by combining the sugar, ketchup, rice vinegar, cola, soy sauce and salt, if using, in a medium saucepan. Heat until the sugar dissolves and bring to a boil. Remove from the heat.
   
   

1. Arrange browned tenders in a single layer in a baking pan and pour over the sauce. Turn each tender to coat both sides. Bake 30 to 40 minutes, turning occasionally.