After reading rave reviews about this recipe here, here and here, I immediately added it to our menu for last week. I am so glad I did! This is so much better than Chinese take-out. The chicken has a bit of a crust on it, but since it is baked, it is not at all greasy. The sauce adds a great sweet and sour flavor, so much so that I took the recipes suggestion and made an extra batch to serve over rice. We had this with “stir-fry” mixed vegetables.
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 ( I used rice wine vinegar)
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.
Source: My Kitchen Cafe.
I am also submitting this to Joelen’s Wine and Dine: Chinese New Year Event!