As I have said before, we do not have a go-to Chinese place here. I used to want to eat Chinese food every time we went home to see our families, but now that I am having success with my two favorites, sesame chicken and now sweet and sour chicken, there is no more of that.
This dish is really easy to make. The chicken breasts are cut into 1 inch pieces, so a few chicken breasts go a long way. I made this dish with four chicken breasts, we easily could have fed six people. Feel free to halve the recipe. This is great with steamed rice and a side of steamed broccoli. Another plus is that the leftovers heat up wonderfully!
This was one of our favorites. I was a little skeptical of the sauce, because I think they can be either a hit or miss. This one was definitely a hit and it turned out perfectly in my opinion.
Source: Mel’s Kitchen Cafe
Ingredients for the Chicken:
4 Chicken Breasts, boneless and skinless, cut into 1 inch pieces
Salt and Pepper
1 cup of Cornstarch
2 Eggs, beaten
1/2 cup of Canola Oil
Ingredients for the Sauce:
2 1/2 cups of Sugar
3/4 cup of Ketchup
1 1/2 cups of Apple Cider Vinegar
3 tablespoons of Soy Sauce
3 teaspoons of Garlic Salt
First, pre-heat your oven to 350 degrees.
Next, liberally salt and pepper the chicken pieces.
Now, put the cornstarch in a gallon ziplock bag and place chicken inside, zip, and shake to coat the chicken well.
Next, heat the oil in a skillet over medium heat.
While you are waiting on the oil to heat up, whisk the egg in a shallow bowl and place next to the stove.
When the oil is heated, dip each piece of chicken in the egg mixture and then place into the skillet. Brown for 1-2 minutes on each side and move to a 9 inch x 13 inch pan. Add more oil to the skillet as needed to brown all of the chicken.
When you are done browning the chicken, make the sauce. Whisk all of the ingredients for the sauce together and over the chicken.
Bake for one hour. Turn the chicken a few times in the sauce while baking.
Serve over steamed rice.
The Barbee Housewife