Sweet and Sour Chicken
When I order Chinese food at a restaurant, sweet and sour chicken is never my first choice. This homemade version, however, I loved. The sauce is sweet and flavorful, and the chicken is tender with just a bit of a crispy crust. I will be making this again, but not too often because it does have a fair amount of sugar. I’m sure it’s much healthier than what you would get if you ordered take-out, though, and it tastes so much better.
Sweet and Sour Chicken
Makes 4-6 servings
Chicken Ingredients:
- 3-4 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
Sauce Ingredients:
- 3/4 cup sugar
- 4 tablespoons ketchup
- 1/2 cup white wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon garlic powder
Directions:
- Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Heat canola oil in a skillet and brown chicken, but do not cook through. Place chicken in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.
- Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.
Recipe slightly adapted from My Kitchen Cafe
