Sunday, December 29, 2013
Sweet and Sour Chicken
Howdy! How was everyone's Christmas? This week has been CRAZY, hence no new recipes posted. I started off my break with a bad virus, which spread to John, and then we had Christmas and tons of family obligations. But I'm back, woo hoo!
I originally posted this recipe back in November of 2008 and have been enjoying it since then. However the picture was so bad that it really prevented me from sharing it with too many people. I decided it was time to give this post a little "facelift" with a new picture, new post, etc.
Sweet and sour chicken is a hit in our house, not just among the adults but with the littlest member of the Stephanie Cook's kitchen crew. Landon LOVES sweet and sour chicken and would eat it daily if I allowed him to. We discovered this with Trader Joe's frozen version when I put a piece on Landon's plate, expecting him to snub it, and instead watched him devour 5-6 big chunks of chicken. Anything that makes my little man eat is a hit. The only word of caution with this is that the sauce really does need to cook for an hour on the chicken. It doesn't start to really thicken up until the last 15 minutes, so don't get worried if after 40 minutes it still looks like chicken soup. It'll thicken and be totally delicious!
Source: Reposted from Stephanie Cooks from November 2008
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Preheat the oven to 325.
1- Cut boneless chicken breasts into chunks. Season with salt and pepper.
2- Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through.
3- Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.
4- Bake for one hour at 325 degrees, uncovered. Turn chicken every 15 minutes.