Sweet and Sour Chicken

September 16, 2013

One of our favorites dishes for take-out (besides pizza) is Chinese food.  We all like some particular part of it.   Mr Plain likes chicken fried rice, I like the egg rolls, the kids like fortune cookies. But, everyone loves the sweet and sour chicken. It's always a nice treat.  The one thing that is not a treat-the price.  It's not cheap feeding a family of seven take-out.

Heck, it's not cheap to find any size family when it comes to take out, right? To help out a bit with our budget,  I do my very best to find recipes that will fit our take-out craving and our wallet.  This chicken from Mels' Kitchen Cafe fits the bill quite perfectly.  It is delicious.Your family will probably think you ordered it from your local place.

It's that close to the take-out version!




Sweet and Sour Chicken

by Table for Seven
Prep Time: 00:20
Cook Time: 01:15
Ingredients (Serves: 6)
    FOR CHICKEN
    • 3-4 boneless, skinless chicken breasts, cut into 1 inch pieces
    • 3/4 cup cornstarch
    • 2 eggs, beaten lightly
    • 1/4-1/2 cup canola oil
    • salt/pepper, to taste preference
    FOR SAUCE
    • 3/4 cup sugar
    • 4 TBSP ketchup
    • 1/2 cup apple cider vinegar
    • 1 TBSP soy sauce
    • 1 tsp garlic powder
    Instructions
    Preheat oven to 325 degrees.
    In a large skillet, heat oil over medium heat.
    Season chicken pieces with salt and pepper. Pour cornstarch into a large, freezer bag. Add chicken pieces and shake until they are coated completely with the cornstarch.
    Pour beaten eggs into a shallow dish. Dip corn starched chicken into eggs, then, add into the skillet. Cook on each side for only a minute or two. You just want to brown them up a bit, not cook completely.
    Once completed, place chicken in a single layer in a baking dish (I used my 9 x 13 size).
    Mix all sauce ingredients together in a mixing bowl and bowl over chicken.
    Bake for 1 hour.
    Stirring to coat chicken about every 20 minutes.

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