Wednesday, November 7, 2012

Mel’s Sweet and Sour Chicken


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

3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Haylee’s Note:
We LOVED this dish!  Definitely a winner!  But, I am really excited to try a combination of this and another one from my mom.  The way this chicken is prepared is so yummy, but I REALLY love THIS sweet and sour sauce.  I think if you combined the two you would end up with the ULTIMATE sweet and sour chicken! For the original recipe click HERE.

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