Friday, February 6, 2015

Baked Sweet and Sour chicken

from Mel's Kitchen Cafe

Seriously the most tender chicken I've ever made. (I usually way overcook my chicken.)

Not my photo

Ingredients

Chicken:

2 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2-3 large eggs, beaten
1/4 cup vegetable oil

Sauce:

1 cup granulated sugar
1/2 cup ketchup
1 cup apple cider vinegar (I used Rice vinegar)
2 T soy sauce
2 tsp garlic salt

Directions

  1. Preheat oven to 325 degrees F.
  2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziplock bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Wisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through. Place the chicken pieces in a single layer in a 9x13-inch baking dish and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients together in a medium sauce pan and pour half over the chicken. (Reserve the other half for extra sauce.) Bake for 30-40 minutes, turning the chicken once or twice while cooking to coat evenly with sauce.
  6. Heat the remaining sauce in the pot at a simmer for 8-10 minutes until it reduces and thickens.
  7. Serve over hot, steamed rice.

No comments:

Post a Comment