Sweet and Sour Chicken

As explained in an earlier post, I am a huge Chinese food fan but have yet to find great Chinese food on the west side of Indy. I typically prefer a traditional beef and broccoli dish, but my husband always looks for a good sweet and sour chicken. When I found this recipe on Amber's Delectable Delights, I knew it was one that I would have to play with for him! The flavor of this dish was wonderful and certainly reminiscent of some of our favorite restaurants back up north. Amber recommends making an extra recipe of the sauce to pour over the finished chicken and I was glad that I had followed that advice. The sauce has a great flavor and most of the sauce used to cook the chicken was absorbed into it by the time it finished cooking. It was nice to have the extra sauce to pour over the rice.

Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts

salt and pepper, to taste

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce ingredients:

3/4 cup sugar

4 tablespoons ketchup

1/2 cup vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn the 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.

Source: Amber's Delectable Delights