From The Kitchen Of Rachelle Underwood

Saturday, April 7, 2012

Sweet and Sour Chicken

This recipe is in my husbands words, "super good". You will no longer have to go to a Chinese restaurant to have sweet and sour chicken. I like Chinese food alot, but it is very difficult for me to replicate dishes that you would get @ a place say like Pick up Sticks.
This recipe really delivers on flavor, texture, and ease. I tell the kids its candy chicken, and of course they are very willing to partake. I have not experimented with too many vegetables. I usually just put pineapple and onion in with the chicken. Traditionally there are green bell peppers added to the mix. So, play around with this one, and add what you like. White or brown rice is a MUST. Recipe adapted from here

Sweet and Sour Chicken

3-4 boneless skinless chicken breast, cubed into bite sized chunks
salt and pepper
1 c cornstarch
2 eggs, beaten
1/4 c oil

1/2 c + 2 tbs sugar
4 tbs ketchup
1/2 c vinegar
3 tbs soy sauce
1 tsp garlic salt
1 tsp garlic powder

Preheat oven to 400 degrees. Heat oil in a large skillet over medium high. Season chicken chunks liberally with salt and pepper. Dredge chicken into cornstarch, and then egg. Add to oil and fry until brown and crispy on both sides. This will need to be done in a couple of batches. (Chicken does not need to be fully cooked through, as it will finish cooking in the oven). Using a slotted spoon remove chicken and place into a 9x13 dish. Mix together all the sauce ingredients. Pour over chicken, and add whatever vegetables/pineapple you want. Mix together in the dish, and put into the oven. Bake for 20-30 minutes, stirring every 10 minutes to coat well. Serve over hot cooked rice.

1 comment:

Rachelle Underwood said...

Thanks for the awesome recipe, I included a link to your blog.