Monday, March 25, 2013

Sweet and sour chicken

After stopping by our favorite Chinese fast food the other night and spending a fortune on what I thought was a rather simple dinner, I decided to give this recipe a go. It was delicious! And having bought the chicken breasts on sale, it was pretty cheap as well. The chicken is going to look strange when you fry it after dunking it in cornstarch and egg but don't worry, you will end up with a meal that everyone will be talking about. Also, towards the end of the baking time I increased the oven temperature to 350 degrees so the sugars would carmelize a little. If you decide to do that, you need to go on "chicken watch" as one can easily burn this delicious dish at a higher temperature. Of course if you are going to use more chicken, make more sauce.


3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Preheat oven to 325 degrees. Cut chicken brest into cubes. Season with salt and pepper to taste. Heat your 1/4 cup oil in a large skillet. Dip chicken into the cornstarch to coat then dip into the eggs and cook it until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for 45 minuts and turn every 15 minutes during the baking process. Now..... enjoy this finger-licking goodness!

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