I absolutely LOVE Chinese food! My favorite thing to eat is sweet and sour chicken. Love it, love it, love it! Today's recipe comes from my mom, though I can't ever remember her making it while I was still in the house. But I'm so glad she passed it on to me! It takes a little time to make, but it's totally worth it!!
When I made it last, I served it with homemade fried rice (the recipe will be coming next week) and store-bought egg rolls. It was just like we'd gone to our favorite Chinese restaurant. Yum, YUM!!
8 boneless, skinless chicken breasts (I cut mine in half to get 16 pieces)
2 eggs, beaten
Cornstarch, seasoned with salt & pepper
3/4 C. granulated sugar
4 Tbsp. ketchup
1/2 C. vinegar
1 Tbsp. soy sauce
1/2 tsp. garlic powder
Lightly beat the eggs in a bowl. In another bowl, season the cornstarch.
Line them up so you're ready to dip and coat the chicken. Dip the chicken into eggs to cover then dip into the seasoned cornstarch.
Place chicken into a pan of hot oil, heated over Medium-High heat. Cook on both sides until the coating is a nice golden color. Don't worry about cooking the meat through. It will still bake in the oven for an hour. This is just to get a nice, pretty coating.
Place chicken into a large baking dish.
Combine your sauce ingredients.
Pour over chicken.
Bake uncovered at 325 degrees for 1 hour, turning chicken every 15 minutes.
Mmmmmmmm...so good! Watch for the fried rice recipe next week!