by Divine Domesticity on February 28th, 2009
My recipe for Sweet and Sour Chicken is adapted from a very popular recipe making the rounds on cooking blogs. The original recipe does not cook the chicken through while frying, and instead has you bake it through in the oven for an hour. I did try this originally, but found that those small pieces of chicken were much too dry after all that cooking.
For my variation, I cook the chicken all the way through while frying. This saves you a whole butt load of time, and prevents the chicken from drying out.
Speedy Sweet and Sour Chicken
Makes 4 servings
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
1. Cut boneless chicken breasts into 1" chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown and cooked through. Prepare sauce ingredients (below) together and pour over chicken.
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
1. If you like extra sauce, make double the amount above. To prepare: Bring all sauce ingredients to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes. Pour over cooked chicken pieces.
Adapted from Cooking This and That