Tuesday, March 23, 2010
Sweet and Sour Chicken
I had this recipe from My Kitchen Cafe saved for a while and ended up making it last Friday. I was craving Chinese food but didn't really want to order take-out, so I decided to give this a shot.
The first thing I loved about this dish, is that it all of the ingredients are pantry staples (ketchup,soy sauce,vinegar). So, I didn't have to make a special trip to the store which is great. Secondly, this tastes FANTASTIC! Just like it came from our local Chinese restaurant, only better!
The one negative thing about this recipe, is that it is not exactly figure friendly thanks to all the sugar. So, if you are watching your weight, pay attention to your serving size and pair it with healthy sides like brown rice and steamed veggies. Definitely give this recipe a try though, you won't be disappointed.
My son and I loved this dinner. My daughter loved the chopsticks!
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.
Source: My Kitchen Cafe