Sunday, November 1, 2009

Sweet and Sour Chicken

I haven't really made too many Asian dishes (well about a month ago I made mongolian beef but it didn't turn out like I thought it would), but this one turned out great! I found this recipe on this really great blog called My Kitchen Cafe that I came across while surfing the internet, and the recipe looked really tasty with not too many ingredients so I decided to give it a try. It was a winner with my husband so I'll definitely make it again. I didn't make any changes to the original recipe, but the only thing I may do next time is to make the sauce on the stovetop and then bake the chicken seperately for a little less time and then mix together at the end (just because a whole hour in the oven dried the chicken out a tad).


Chicken -
3-4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sauce -
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt


Cut the chicken breasts into chunks. Dip chicken in cornstarch first and then in eggs.

Fry in a little oil until golden brown but not cooked through. Place in a single layer in a baking dish. Whisk up the sauce ingredients and pour over the chicken.

Bake for 1 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 stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6 to 8 minutes.

I served this over jasmine rice with a side of potstickers and it turned out to be a great meal!

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