Tuesday, March 2, 2010

Sweet and Sour Chicken



So my husband loves Chinese take out. If I let him I think he would have it at least once a week. One of the things I don’t like about some of my favorite take out is the inconsistency… sometimes the chicken is tough and other times the breading is over done or just too much. This meal was the perfect balance between tender pieces of chicken, a light breading (not over fried) and a great sauce to coat the chicken. Both my husband and I loved this chicken and I can’t wait to make it again. Be sure to make some rice to soak up some of the sauce from the chicken….so yummy!

Sweet and Sour Chicken

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For the Chicken:

3 to 4 boneless, skinless chicken breast, cut into chunks

Salt and Pepper, to taste

1 cup cornstarch

2 eggs, slightly beaten

1/4 cup canola or vegetable oil

For the Sauce:

3/4 cup sugar

4 tablespoons ketchup

1/2 cup vinegar (preferably rice or white)

1 tablespoon soy sauce

1 teaspoon garlic powder

Preheat oven to 325 degrees.

Season chicken with salt and pepper.

Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

Place the chicken in a single layer in a 9 x 13 baking dish.

Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

Bake for 1 hour, turning the chicken every 15 minutes.

Source: Brown Eyed Baker, originally from My Kitchen Cafe

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