This is a great meal when you’re busy or when you’re having company over, because it bakes for an hour while you can be doing other things. But I mostly make it because my husband and I both love it! Great with stir-fried veggies and rice. I’ve tried a few variations on it, like adding pineapple chunks and bell peppers, but it’s so good just as is.
Sweet and Sour Chicken
Chicken:
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.
Sauce:
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 stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.
Recipe source: Mel’s Kitchen Cafe
Ingredients
Chicken:
- 3-4 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
Sauce:
- ¾ cup sugar
- 4 tablespoons ketchup
- ½ cup vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Instructions
- 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 together and pour over chicken.
- 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 stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
