Sweet and Sour Chicken

This is a pretty simple chicken dish, but it bakes for an hour, leaving you plenty of time to ponder making some rice and/or a vegetable to go with it. (Yeah, ok, some rice anyway.)

IMG_4440Ingredients:

Chicken:

  • 3-4 boneless chicken breasts (I used 8 little chicken tender things, which I think is around 4 breasts)
  • salt + pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup canola oil

Sauce:

  • 3/4 cup sugar
  • 4 tbs ketchup
  • 1/2 cup distilled white vinegar
  • 1 tbs soy sauce
  • 1 tsp garlic salt

Preheat the oven to 325 degrees and line a 9X13″ with foil. Put a large skillet on the stove over medium heat, and add the oil.

Cut the chicken into bite sized pieces and season with salt and pepper. Roll the chicken until completely coated in cornstarch, then dip them in egg. Once your fingers are covered in cornstarch, rubbing them against each other feels a bit nails-on-chalkboard-y, but you’ll survive. Put the coated chicken in the hot oil, and cook until browned on the outside, but not cooked completely through.

IMG_4442IMG_4443Transfer the browned chicken to your lined pan. I didn’t read well and used a full baking sheet – a 9X13″ would have made more sense, as the chicken would have been closer together, and the sauce wouldn’t have had room to spread once it was added.

IMG_4444Whisk together all the sauce ingredients, and pour evenly over the chicken.

IMG_4445Bake for 1 hour, turning the chicken every 15 minutes.

IMG_4446Serve with rice.

IMG_4447That’s a very tasty sauce!

Sweet and Sour Chicken

From Lovin’ From the Oven.

Chicken:

  • 3-4 boneless chicken breasts
  • salt + pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup canola oil

Sauce:

  • 3/4 cup sugar
  • 4 tbs ketchup
  • 1/2 cup distilled white vinegar
  • 1 tbs soy sauce
  • 1 tsp garlic salt

Preheat the oven to 325 degrees and line a 9X13″ with foil. Put a large skillet on the stove over medium heat, and add the oil.

Cut the chicken into bite sized pieces and season with salt and pepper. Roll the chicken until completely coated in cornstarch, then dip them in egg. Put the coated chicken in the hot oil, and cook until browned on the outside, but not cooked completely through, then put on your lined pan.

Whisk together all the sauce ingredients, and pour evenly over the chicken. Bake for 1 hour, turning the chicken every 15 minutes.

Serve with rice and some vegetables, if desired.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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