Sweet and Sour Chicken
4 large boneless, skinless chicken breasts
1 tsp garlic salt
Cornstarch
2 large eggs, beaten with about 2 Tbsp of water
2 cups sugar
2/3 cup vinegar (I use the non-seasoned rice vinegar)
2/3 cup ketchup
1/2 cup chicken broth
2 tsp salt
4 Tbsp soy sauce (I like the low sodium one since you are already adding salt)
Cut up chicken into about 1 inch cubes (bite sized, but not too small). Sprinkle with garlic salt and let it sit for about an hour. Dip in cornstarch, then in the beaten egg. Fry in hot canola oil until golden brown (does not have to be completely cooked through since it will cook in the oven). Place in a 9x13 inch baking dish. Combine sugar, vinegar, ketchip, chicken broth, salt and soy sauce in a medium mixing bowl and microwave for about 5 minutes, stirring half way through. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes. If you want your sauce a little thicker add 1-2 tsp cornstarch to 1 Tbsp cold water. Stir into the sauce then return to the oven for a minute until it comes to a boil. Serve over rice. Serve 6-8 people.
This recipe was from the Worldwide Ward Cookbook under "Little Pink Chicken" on page 108.
3 comments:
Yea! Thank you for posting it! Chris will be very, very happy!!!!
This is a fave at our house, too. Thanks for posting this recipe! Give me a review on the Worldwide Ward Cookbook -- you like?
Mom has one. I would recommend looking through it. All the ones that I have tried have been good. (We have tried 3 recipes so far)
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