Tuesday, February 24, 2009

Sweet and Sour Chicken

chicken breasts, sliced into 2"strips
1 dash salt
1/2 cup chicken broth
3/4 cup sugar
1/4 cup ketchup
3/8 cup vinegar
1 TBSP soy sauce

Dip chicken in beaten egg, then coat in cornstarch. Fry in oil until brown on edges. Place in pan. Combine remaining ingredients in a sauce pan to make sauce and bring to boil. Pour over the top of the chicken and bake at 325 degrees for 30 minutes. Baste while baking.

I won't lie, this recipe is deceiving in it's easiness. The first part is kind of hard and very messy. It uses a LOT of cornstarch, so to cut it back a little, try mixing in a bit of flour. The consistency will change just a bit, but not too much.

I usually double the sauce (as usual) and make plenty for leftovers. This is such an amazing dinner! I promise, you'll never go to Fong's again...or whatever cheapo Chinese food place you frequent. This is a hundred times better.

Serve with Fried Rice. Pin It

1 comment:

Kimi said...

We had this for dinner tonight and it was SO GOOD! Jeremy said it had a 'mature' taste. We've been using seasoning packets until tonight, and this recipe is a million times better!

We used pork instead of chicken, and I prepped it differently. You mentioned that the egg/cornstarch thing can be quite messy. I mixed together cornstarch, water and soy sauce, then cubed the pork and put it in the mixture to marinate for about 10 minutes to coat the pork. I poured off the marinade, and then I browned the pork in a pot. I mixed all the sauce ingredients from your recipe in a separate bowl, then added it to the browned pork in the pot and brought it up to a boil (I did have to add some cornstarch/water mixture to thicken it). Then we served it over white rice. Tasty, tasty, tasty, tasty. Thanks!