Smoke aside, I do believe I will try to make this again. It was very good, probably the best Sweet and Sour Chicken recipe I have ever made. So, thank you, Melanie at My Kitchen Cafe for the great recipe.
Sweet and Sour Chicken
Chicken:
3-4 boneless, skinless chicken breasts
salt and pepper
1 c. cornstarch
2 eggs, beaten
1/4 c. canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch (I tossed in a ziplock bag with the cornstarch and shook until well-coated), then in egg. Fry in a little oil until browned but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
3/4 c. sugar
4 Tbsp. ketchup
1/2 c. vinegar
1 Tbsp. soy sauce
1 tsp. garlic salt
Bake for 1 hour at 325*. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove-top. Stir constantly and let cook over medium heat until thickened and reduced (about 6-8 minutes).
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