Sweet and Sour Chicken

 

 

We have fallen in love with this sweet and sour chicken. It's like your favorite takeout but so much better and without all the grease. I served it with brown rice and broccoli. I was hesitant when I saw all the sugar in the recipe, but when Jack gobbled up his broccoli that I had topped with a little sauce- I was sold.

Sweet and Sour Chicken

*Be sure to start this recipe well before dinner time. After you saute up the chicken pieces, it all bakes in the oven for an hour. I thought this would result in dried out, chewy chicken but I was all wrong about that. A few things could easily be done ahead that would make this come together faster, and I plan on experimenting with finishing it all off in the slow cooker. I'll update the post if it's a success.   

Ingredients 

For the Chicken: 

 3-4 boneless, skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 large eggs, beaten

 1/4 cup vegetable oil 

For the Sauce: 

3/4 cup granulated sugar

4 tablespoons ketchup

1/2 cup apple cider vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Directions

1. Preheat the oven to 325 degrees.
2. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken into bite-size 1-inch pieces. Season well with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Add the chicken to the bag, carefully seal, and toss to coat. Whisk the eggs together in a shallow pie plate. Dip half of the the cornstarch-coated chicken pieces into the beaten egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes until golden brown, then flip each piece over to cook the other side. Make sure you get some good color on the pieces but don't be concerned with cooking them all the way through. Place in a single layer in a large baking dish and repeat with the remaining chicken pieces.
3. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, uncovered, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

recipe source: Mel's Kitchen Cafe