Monday, September 30, 2013

Sweet & Sour Chicken

Sweet & Sour Chicken
Source: adapted from;

3-4 boneless, skinless chicken breasts, cut into bite size pieces
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil
3/4 cup granulated sugar
1/8 cup ketchup
1/3 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. Season chicken with salt and pepper. Place the cornstarch in a bowl. Put chicken in the bowl of the cornstarch and coat the chicken. Whisk the eggs together in a separate bowl. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a 9x13 baking dish.
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for 45 minutes, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Serves: 4-6

Nutrition: 436-655 calories
Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.