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Monday, January 30, 2017

Baked Sweet & Sour Chicken

3-4 boneless chicken breasts (I used 2 large ones)
salt and pepper to taste
1 cup cornstarch
2 eggs, beaten
¼ cup canola oil
¾ cup sugar
4 teaspoons ketchup
½ cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic
cooked rice, for serving

Preheat oven to 325 degrees F.
Cut the chicken breasts into small, bite-sized cubes. Season with salt and pepper.
In a pie plate or similarly shallow bowl, add cornstarch. In another pie plate, add the beaten eggs.
Dip each piece of chicken into the cornstarch and then dip into the eggs. Set aside.
In a large pan, heat oil over medium high heat. Add the chicken, in batches as needed. Brown the chicken. You are only browning, not cooking the chicken.
Place chicken in a 9×13 baking dish.
In a medium bowl, add the sugar, ketchup, white vinegar, soy sauce and garlic salt. Stir to combine and pour over the chicken evenly.
Place the baking dish in the oven and bake for 1 hour, stirring ever 15 minutes.
Serve over rice

Leftover tip: This is great warmed in the microwave!

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