Wednesday, January 14, 2015

Baked Sweet and Sour Chicken

Mum got the recipe from a co-worker's wife. It was delicious and Dad even went back for seconds. We had this with instant rice and a broccoli salad from Metro.

3-4 boneless, skinless chicken breasts We used 3 this time round but could definitely go for 4.
Salt and pepper to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup canola oil
1 cup granulated sugar
4 tablespoons ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

1.      Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2.      In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3.      Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4.      In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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