I’ve been craving Chinese food recently and decided to give this recipe a try. It was pretty good, and fulfilled my craving 🙂 I would make a few tweeks to the original recipe for next time, so I’ll just post what I would do so I have it for the future 🙂
– 3 boneless, skinless chicken breasts, cut up into 1 inch pieces
– 1/2 tsp. salt
– 1/2 tsp. ground pepper
– 1/2 tsp. garlic salt
– 3/4 cup cornstarch
– 2 large eggs, whisked
– 1/2 cup canola oil
Sweet and sour sauce:
– 2 cups sugar
– 2/3 cups ketchup
– 1 cup rice vinegar
– 2 tbsp. soy sauce
– 2 tsp. garlic powder
Preheat oven to 325F. Spray a large, rectangular baking dish with cooking spray and set aside.
In a gallon bag, mix the cornstarch, salt, pepper, and garlic salt together. Place the chicken in the bag and shake well to coat.
Heat up 1/4 cup of the oil in a large frying pan. Dip the flour covered pieces in the whisked eggs and place the chicken in the pan. I had to do two batches of the chicken, so I dint overcrowd the pan. Cook for about 2 minutes per side, or until golden brown. Remove the chicken to the prepared baking dish.
In a medium sized bowl, whisk together the sweet and sour sauce ingredients. Pour the sauce over the chicken and bake for about 15 minutes. Pull the chicken out of the oven and flip the pieces over to coat in the sauce. Bake for an additional 15 minutes.
Serve with brown rice and vegetables 🙂
You may have noticed that I used a cookie sheet lined with foil in the pictures, and my recipe calls for a baking dish. Please use the baking dish, the original recipe called for a baking sheet lined with foil and I did that, it was a huge mess! The foil ended up ripping and the sauce dripped under the foil, causing the sugar to become like a glue. It took a full afternoon of soaking my baking sheet, and I still had a fight to get the “glued on” foil off! No fun!