I don't know about you, but I love Asian cuisine! Who doesn't? I hope you enjoy this sweet & sour chicken recipe as much as my teenage nephews do. I like to add chopped green bell pepper as well, so I just sautee it in a small frying pan w/a little oil and then add it to the top of the chicken right before baking. I also double or triple the sauce, its up to you. It already has so much flavor that you really don't need to unless you want more sauce on the rice like my nephews. Enjoy!
Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil
1 Green bell pepper, seeded & chopped (Optional)
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder
1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper.
3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned. It doesn't need to be cooked all the way, just browned as it will finish cooking in the oven.
5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6. Bake for 1 hour, turning the chicken every 15 minutes.
*Serve it over some hot rice or with noodles. Serves: 401 02 03 07 08 11 12
No comments:
Post a Comment