Sweet and Sour Chicken

This recipe can be summed up in one word: YUM.  Not sure if you heard me right, let me say it again: YUM.  I realize how cheesy that sounds, but seriously, this is so good.  I’ve never made sweet and sour chicken before, and I don’t recall ever ordering it at a Chinese restaurant, but I know I’ve had it before.  In any case, I agree with the original blogger, that this recipe is tastier than any takeout restaurant or bagged version.  I think it might be the mixture of frying as well as baking.  It is certainly healthier than any takeout restaurant would be, as well.  My husband agreed that this is an incredibly delicious dish, and vehemently stated that it’s, in his opinion also, better than takeout.  This will definitely be seen again in my kitchen (after I go through 1000000000 other recipes I have yet to make…).  I paired it with brown rice and threw together fresh green beans and snow peas in a frying pan (I used the frying pan I used for the chicken, instead of my wok, so I wouldn’t dirty another dish) with a bit of olive oil, fresh ground pepper, and a few small shakes of soy sauce.  It made enough for dinner, plus my lunch for tomorrow – but trust me, we could have eaten all of the chicken in one sitting (and then been disgustingly full, haha), it was *that* good.

2013-03-24 21.01.30

-3-4 boneless, skinless chicken breasts (I used two large ones, it just depends on how many people you are serving)
-2 eggs, beaten
-1cu cornstarch (I used flour since I didn’t have cornstarch)
-salt & pepper (to taste)
-1/4cu canola oil (I used peanut oil, since we didn’t have canola oil)
-3/4cu sugar
-4tbsp ketchup
-1/2cu apple cider vinegar
-1tbsp soy sauce
-1tbsp garlic powder

-Preheat oven to 325
-Cut/chop chicken breasts into chunks and season with salt and pepper, coat chicken in egg and then in cornstarch
-Pan fry in oil until golden brown, but not cooked through, then place in a single layer in a baking dish
-Whisk all sauce ingredients together and pour over chicken, making sure the chicken is well-coated
-Bake for 60mins, turning every 15mins
-You can also make extra sauce – add all ingredients to a saucepan and simmer until thick (I didn’t need to do this, we just used the leftover sauce in the bottom of the baking dish to drizzle over the rice)


2 thoughts on “Sweet and Sour Chicken

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