I will post the fried rice tomorrow it was delicious too. Jessy requested this for her family graduation dinner and my Mom thought I had gotten carry-out Chinese and put it in my own dishes!
Baked Sweet and Sour Chicken
3 to 4 boneless chicken breasts
salt and pepper
1 cup corn starch (I used 1 cup for a double recipe)
2 eggs beaten
1/4 cup canola oil
Sweet and sour sauce
3/4 cup sugar
1/4 cup ketchup
1/2 cup distilled white vinegar
1 TBS soy sauce
1 tsp garlic salt
Directions: Pre-heat oven to 325 degrees. Rinse chicken breasts in water and cut into chunks and season with salt and pepper. Dip chicken into cornstarch to coat (I usually shake in a plastic bag to coat), and then dip into eggs. Heat the oil over medium heat in large pan and cook coated chicken in oil until golden brown but not cooked through. Place the browned chicken chunks into a sprayed 9 x 13 inch pan and pour mixed sweet and sour sauce over chicken. Bake in pre-heated oven for about an hour, turning chicken over in sauce about every 15 minutes. Delicious served with fried rice, white rice, and stir fried veggies!
In small bowl, whisk sauce ingredients together
Cut chicken into pieces and rinse in cold water,
season with salt and pepper
Coat chicken in cornstarch
(I made a double recipe and only used
half of the cornstarch)
Since I was making a double batch I poured it to a bowl
to make sure all the pieces were coated
Dip cornstarch coated chicken pieces into eggs
Preheat oil to medium a large skillet on the stove
Brown chicken pieces in oil
Turning while cooking until they are a nice golden brown
but not cooked through
Transfer to a sprayed baking dish and pour sweet and sour sauce over
browned chicken and bake for about an hour in a pre-heated 325 degree oven, stirring to coat chicken with sauce about every 15 minutes.
Sauce will thicken and coat chicken while cooking
There you have it... The taste of Chinese carry-out
in the comfort of your own kitchen!
"enjoy" in Chinese