Thursday, November 6, 2008

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
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.

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)


  1. She speaks the truth this was an exceptional meal.

  2. Looks great! Glad you had success and really enjoyed it!

  3. This looks delicious. I'm saving this recipe to try. It's what I always order when we eat Chinese.

  4. YUM! Just cooked this tonight...thanks for the recipe!