Sunday, March 14, 2010

Sweet and Sour Chicken

When my parents come over for dinner, we typically order in, usually Chinese. Tonight I decided to make my own Chinese for a change. Allison had raved about this recipe for Sweet and Sour Chicken from Brown Eyed Baker, and it did not disappoint. We polished it all off. I served it with brown rice and steamed broccoli.

Sweet and Sour Chicken
Brown Eyed Baker

Serves: 3-4

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. 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.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

ZACH'S RATING - **** 1/2


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