Wednesday, July 7, 2010

Sweet and Sour Chicken

(Adapted from My Kitchen Cafe)

This recipe is definitely a KEEPER! I had all of the ingredients on hand, so it was a quick and easy meal! The chicken is so tender and the sauce has just the right amount of zing! I think you could get creative by adding onion, green onions, pineapple, peppers... but it's delicious by itself as well. Make it tonight, it's DELICIOUS! :)


3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Coat chicken in cornstarch. 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 stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

1 comment:

budget menu lady said...

I tried this for dinner last night and it was yummy. I have never been a fan of homemade sweet and sour because the sauce never tasted right with the recipes that I had tried in the past. This sauce was perfect. I switched out pork instead of using chicken and it was delish-us. The picky kid who thinks that he hates all chinese food goggled it up and said that he really liked it a lot. The more words he says when giving back feedback, you know you've got a winner. I just looked in the fridge contemplating whether to eat the rest for breakfast this morning...there is maybe a 1/4 of a serving left...and I used 3/4 of a pork loin to make it, thinking that tons of leftovers would be a good thing to have. Thanks for sharing the recipe.

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