Tuesday, August 7, 2012

Baked Sweet and Sour Chicken

So my last post was a pancake recipe when I said I didn't care too much for pancakes... except I changed my mind when introduced to heavenly flavored gourmet-style pancakes. I also don't care too much for Chinese food and here I am posting a Chinese recipe. Maybe I just like foods that I prepare myself? This Baked Sweet and Sour Chicken is pretty amazing. I even ate it with hot buttered rice... another thing I don't eat. Warning: This recipe takes TIME to make. You have to dice the chicken, coat in cornstarch, coat in egg, pan brown and then bake it for an hour! Worth eating dinner at 7? Yes.... Of course waiting that hour for it to bake gives you plenty of time to clean up the mess and gives you a fast, simple clean-up after dinner - plus!

Baked Sweet and Sour Chicken
Chicken Coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour (during the baking process you will need to turn the chicken every 15 minutes).

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