If that worse case scenario happens, at least I now have one yummy Chinese take out recipe I can fall back on. This chicken was sweet, glazed beautifully and turned out quite tasty. The only changes I may make next time would be to use a little less sugar in the sauce and add a little red pepper flakes to give the sauce a little kick.
I will warn you that this recipe is a bit of a labor of love, but one that is well worth it if you have a craving for some Chinese take out. Now if anyone has tips for egg rolls, I'm all ears!
Sweet and Sour Chicken
For the chicken:
- 3-4 boneless,skinless chicken breasts, cut into chunks
- Salt and pepper, to taste
- 3/4 cup cornstarch
- 2 eggs, slightly beaten
- ¼ cup canola or vegetable oil
- ¾ cup sugar
- 4 tablespoons ketchup
- ½ cup vinegar (preferably rice or white)
- 1 Tbsp. soy sauce
- 1 tsp. garlic powder
Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned. Place the chicken in a single layer in a 9×13 baking dish.
Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated. Bake for 1 hour, turning the chicken every 15 minutes.
Source: Brown Eyed Baker