Sweet and Sour Chicken

by Melissa on January 18, 2009

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

  • 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.

  • Sauce:
  • 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!

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