Wednesday, May 9, 2012

Baked Sweet and Sour Chicken

I found this recipe for sweet and sour chicken on and after reading it's great reviews decided to give it a try.  This recipe is a little time consuming, mainly because you have to turn the chicken every 15 minutes, but it was definitely worth the effort.  Our family of 4 finished the entire dish of chicken in about 10 minutes...and the kids loved it just as much as we did.  I served this with a package of Knorr's Asian style rice, and it was perfect with the chicken. 

You will need:
For the chicken coating-
-3-4 boneless skinless chicken breasts
-salt and pepper
-1 cup cornstarch
-2 eggs, beaten
-1/4 cup canola oil

For the sweet and sour sauce:
-3/4 cup sugar
-4 tablespoons ketchup
-1/2 cup vinegar (I used rice wine vinegar, and I think I used closer to 1/4 cup because it seems like a lot to me)
-1 tablespoon soy sauce
-1 teaspoon garlic salt

*Preheat oven to 325. 
*Rinse the chicken breasts in water and cut into bite sized cubes.
*Season chicken with salt and pepper to tast
*Dip chicken into the cornstarch to coat, and then dip into the eggs (Yep, that's the right order...cornstarch, then eggs)
*Heat the  1/4 cup oil in a large skillet and cook chicken until browned, but NOT cooked through
*Place chicken in a greased 13x9 inch baking dish
*Mix all of the sweet and sour ingredients in a bowl with a whisk, and pour evenly over the chicken
*Bake for 45 minutes **During the baking process you will need to stir the chicken around every 15 minutes.  (The original recipe called for baking the chicken for one hour, mine was clearly done at 45 so I took them out, and they were perfect)

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