Sweet & Sour Chicken

I have been hunting for dinner rotation quality recipes for a while now and can't seem to find any that my husband and I really LOVE until we found this one from Mel's Kitchen Cafe! The sauce is so good I could lick it off my plate. The chicken was so tender and so good served over rice and broccoli. Rating: 10/10


INGREDIENTS

Chicken:
  • 2 lbs. chicken
  • Salt & pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola, vegetable or coconut oil
Sauce:
  • 1/2 cup granulate sugar
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt


DIRECTIONS
  1. Preheat oven to 325 degrees F.
  2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziplock bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated pieces in the egg and place them carefully in a single layer in the hot skillet.
  4. Cook for 20-30 seconds on each side until the crust is golden, but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9x13-inch baking dish and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Back for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.


Notes: I had to use an extra egg and a little more oil than called for, because I did batches of chicken in the egg and oil. Try using tongs and doing one chicken piece in the oil at a time next time so the chicken doesn't clump together. I also doubled the sauce (highly recommended!). "If you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken."

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