Saturday, February 28, 2009

Sweet and Sour Chicken

Wow! This recipe was absolutely amazing! I found it at My Kitchen Cafe while I was browsing for something a little different to make. I haven't made Chinese food in a long time so it was a great change of pace and absolutely delicious! I made extra sauce as both the hubby and I like to drown our food in sauce.

Sweet and Sour Chicken
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. The dipping part gets a little messy. I've found that it's easier if I dip all the pieces and put them in a bowl. Then get my frying pan ready and fry them. That way I'm not hurrying to dip and fry and trying not to burn all at the same time.
Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over the chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. Serve over rice.
If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.


JenHunsaker said...

I found this recipe just a month or so ago and recommended it to Jolene. It is AWESOME! Glad you found it too! The extra dose of sauce is imperative. Lots of work to make, but SOOO worth it.

Jami Key said...

ok, Sadie, this was amazing! I've always wanted to try making sweet and sour chicken but for some reason was terrified. You inspired me and it will definately be a keeper. Thanks