Thursday, May 10, 2012

Sweet & Sour Chicken (better than restaurant)

This recipe is so so good and it is way better than any take out. You have to try it! One silly thing that happened to me while making this recipe, I had huge chicken breast pieces and I did not realize until the sauce was not enough to mix with all the chicken I had. I probably doubled the chicken recipe but did not double the sauce recipe. I also sauted 1 red and 1 green pepper in the same frying pan that you browned the chicken.

3-4 boneless, skinless chicken breasts (small)
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

For the chicken, 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 together and pour over chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.
Recipe and picture by Melskitchencafe


Rachel Rowell said...

Looks yummy. I'm excited to try it!

Ruth Rodrigues said...

I used tomato sauce instead of ketchup (I had some left over from pizza) and it tasted great. It may even taste better this way. Very yummy!