Wednesday, October 10, 2012

Sweet and Sour Chicken

I've been on a Mel's Kitchen Cafe kick lately.  I love her "Best" section.  Tonight I made her BEST sweet and sour chicken and it did not disappoint.  I definitely had my doubts.  The ingredients seemed too simple.  In fact, you could probably make this on a whim because you'd most likely have everything you need on hand.  I also had doubts as it was cooking because there was a pretty strong vinegar smell.  But, rest assured, the chicken was tender and delicious and everything I hoped it would be! 
  • 3-4 boneless, skinless chicken breasts (I used chicken tenders instead.)
  • salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola oil

  • 3/4 cup granulated sugar
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

Preheat the oven to 325 degrees F.

Heat the oil in a large skillet over medium heat.

While the oil is heating, cut the chicken breasts into 1-inch pieces.

Season with salt and pepper.

Place the cornstarch in a gallon-sized ziploc bag.

Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.

Whisk the eggs together in a shallow dish.

Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.

Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through.

Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish.

Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.

Serve over rice.

Source:  Mel's Kitchen Cafe

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