If you love Chinese food, but hate the price of take out...you HAVE to try this recipe. We at the Crow's Nest made it first, then our son and daughter-in-law at the Moose's Lodge made it after I recommended the recipe. We served ours alongside some homemade pork fried rice...the Moose's den made a stir-fry of veggies and lo-mein, then placed the chicken on top. You can also make addition sauce in a pan, and simmer it to reduce to a thick sauce while the chicken is baking in the oven. No matter what you decide to do....you will LOVE this recipe.
Chinese Sweet & Sour Chicken
Chicken:
3-4 boneless chicken breasts
salt & pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
1/4 c white sugar
3-4 boneless chicken breasts
salt & pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
1/4 c white sugar
1/2 c brown sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt
red pepper flakes, to taste(optional)
Preheat oven to 325 degrees.
Rinse your chicken breasts well and
then cut into bite size chunks. Season with salt and pepper.
Dip the chicken pieces
into the cornstarch to coat then dip into the eggs.
Heat your 1/4 cup
oil in a large skillet and cook your chicken, a few pieces at a time, until browned but not
cooked through.
Place the chicken in a 9x13 greased baking dish and set aside for a few minutes.
Whisk all
of your sweet and sour sauce ingredients in a bowl and
then pour evenly over the chicken. Toss to coat each piece thoroughly.
Bake for one hour total, but during the
baking process you will need to turn the chicken every 15 minutes.
Serve as desired with rice, lo-mein, etc.
Hope you enjoy this great recipe. We'd love to hear your feedback.
The Crow's Nest
