Friday, April 23, 2010

Sweet and Sour Chicken

Along with the fried rice, we had sweet and sour chicken. The sauce tasted amazing, even if was a tad too vinegary tasting. This with the fried rice made a filling and delicious meal. It will definitely be repeated.

3-4 boneless, skinless chicken breasts
Salt and pepper1 cup cornstarch2 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. Place in a single layer in a baking dish.

Mix sauce ingredients (below) together and pour over chicken.

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

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

This recipe is also from We didn't have cornstarch so I used flour instead and it worked out fine. You can also bake the chicken without the sauce covering it and use it as a dip instead. Next time, I'm going to fry up some onion, green and red pepper and pineapple to add to the chicken.

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