Time: 1 -1.5 hours (this is what those other blogs don't tell you!)
Servings: 4
Ingredients:
Chicken
3-4 boneless, skinless chicken breasts
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil
Sweet & Sour Sauce
3/4 cup sugar
4 T ketchup
1/2 cup white vinegar
1 T soy sauce
1 tsp garlic salt
Directions:
1. Preheat over to 350. Cut chicken breasts into 1 inch pieces and season with salt and pepper.
2. Place cornstarch and eggs in separate bowls.
3. Dip chicken into cornstarch, then coat with egg mixture (I know this seems backwards, just go with it)
4. Heat oil in large skillet over med-high heat and cook chicken until browned on both sides. Chicken doesn't need to be cooked all the way through, you're just browning the outside.
5. Place chicken in greased 9x13 baking dish.
6. In medium mixing bowl, whisk together all ingredients for sauce and pour over chicken.
7. Bake for 30 minutes to 1 hour, stirring during cooking. The longer you cook it the thicker the sauce will get. If you've got the time, go the full hour. Mine only cooked for 25 minutes.
Verdict:
This was really good, but also very time consuming. I really should have read the recipe thoroughly before putting this on our week night menu. It took me easily an hour to make this and I didn't bake it the full time, instead to speed up cooking, I pan fried it longer. It did turn out really well though. I served this with rice and roasted broccoli.
I'm not sure if I'd make it again because of the time it took, but if I did I'd probably add some veggies to the baking dish like onions, red peppers and pineapples (like a real chinese sweet & sour dish).
And this is what happens when you don't serve dinner until after 7pm. You end up with two cranky kids who won't sit in their own seats.
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