MEL’S
SWEET AND SOUR CHICKEN
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil
Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
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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