Sweet and Sour Chicken

I used to hate sweet and sour chicken. And I still can't order it.  I guess I tried it once, and it was disgusting and never wanted to try it again.  My husband, on the other hand, LOVES IT!  So, I thought after 6 years of marriage that I would try making it for him.  And I tried it and really really liked it.  We have it quite a bit, because now it's my daughters favorite dish too.  The first time I made it I didn't double the sauce and it was a little dry, so I recommend doubling the sauce.  It's a pretty easy recipe and a little messy.  Jason helps me with the messy part.  Nothing more romantic than your honey helping you in the kitchen.  Anyway...give it a try and let me know how you like it, or if you have a favorite sweet and sour recipe.  I think my next adventure will be chicken chow mein or egg rolls.  :o)

Here's the Ingredients-

3 whole Boneless, Skinless Chicken Breasts

Salt And Pepper

1 cup Cornstarch

2 whole Eggs, Lightly Beaten

¼ cups Canola Oil

FOR THE SAUCE:

¾ cups Sugar

4 Tablespoons Ketchup

½ cups Vinegar

1 Tablespoon Soy Sauce

1 tsp. Garlic Salt

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg.  Fry in a little oil until browned on all sides 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 F. 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 to 8 minutes.

 

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