I have a soft spot for Chinese. Unfortunately my husband does not share that soft spot. I’ve been craving Chinese for a while and I haven’t been able to con anyone into going and eating with me.
So my plan attack goes something like this. Find a recipe online, attempt new recipe, don’t tell husband it’s anything to do with Chinese and see how it goes.
It went great!! He was a little skeptical when he looked at it. I forced him to try it because at this point he figured out it was Chinese. He tried and it and even liked it! I was a happy camper as after a while there is so only so many meat and potato dishes you can come up with.
This recipe does take a little bit of time so be aware of that! It’s perfect served with Fried Rice!
Baked Sweet & Sour Chicken
Printer Friendly Recipe
2 lbs boneless chicken breasts
salt + pepper
3/4 cup cornstarch
3 eggs, beaten
1/4 cup canola oil
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt
1. Preheat your oven to 325 degrees.
2. Rinse chicken breasts and pat dry. Cut chicken into chunks. Mix salt and pepper with cornstarch in small bowl. Dip chicken into the cornstarch mixture to coat. Then dip into the eggs.
3. Heat your 1/4 c. oil in large skillet. Cook chicken until browned, but not cooked through. Place chicken in greased 9×13 in. baking dish.
4. Whisk sugar, ketchup, vinegar, soy sauce and garlic salt together in bowl. Pour over chicken and toss to coat. Bake for one hour. Stir mixture every fifteen minutes while baking.
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