Sweet and sour chicken

How Sweet It Is

Serves: 3

  • 3-4 boneless, skinless chicken breasts
  • 2 eggs, beaten
  • 1 cup cornstarch
  • salt & pepper
  • 1/4 cup olive oil

Preheat oven to 325.

Cut boneless chicken breasts into chunks. Season with salt and pepper. Coat chicken in egg and then in cornstarch. Pan fry in oil until golden brown, but not cooked through. Place in a single layer in a baking dish.

Sauce

3/4 cup sugar

4 tablespoons ketchup

1/2 cup cider vinegar

1 tablespoon soy sauce

1 tablespoon garlic powder

Mix all ingredients together and pour over chicken. Bake chicken for 6o minutes, turning every 15 minutes. You can also make extra sauce – add all ingredients to a saucepan and simmer until thick.

*Chef’s note: This tasted just as good as restaurant sweet and sour chicken! This is my boyfriend’s favorite (a.k.a. only) dish to order at Asian restaurants, and I was pleasantly surprised that it turned out just as delicious! He especially liked that there were no peppers in this sauce. Two breasts were plenty for the two of us with brown rice. I wouldn’t change anything except maybe try to crisp the breading a bit at a higher temp for the last few minutes (our chicken was cooked through after 45 minutes because of the pre-cooking in the skillet).

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