Sweet and Sour Chicken

I have rarely felt that anything I made was restaurant quality. This meal is even BETTER then the sweet and sour chicken you get from local Chinese restaurants. I kid you not... it is BETTER. The sauce is amazing and the chicken is all white meat (which can not be said for my local Chinese food). I can't say enough about this amazing meal. Just make it and enjoy it. I served it with rice and baked veggie egg rolls. The one thing I will say is that this is not a weeknight meal (at least in my house!) I like my weeknight meals to be 30-40 minutes from start to finish... this took over an hour to cook but was so worth it!!



The original recipe was found on this blog.

Sweet and Sour Chicken
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. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

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

Bake for one hour at 325 degrees, uncovered. Turn chicken every 15 minutes. 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. (I don't think you will need extra sauce...this made enough to coat the chicken, use some for dipping sauce for the egg rolls, and still have left over)