Sweet and Sour Chicken

There is a great little Chinese restaurant that we've been going to for over 10 years. They make the most incredibly delicious egg rolls from scratch daily, and they use all white meat chicken in their dishes. The owners are also incredibly friendly and hospitable. I love this place so much that I'm pretty sure that if they ever close up shop, I might go into mourning.

If that worse case scenario happens, at least I now have one yummy Chinese take out recipe I can fall back on. This chicken was sweet, glazed beautifully and turned out quite tasty. The only changes I may make next time would be to use a little less sugar in the sauce and add a little red pepper flakes to give the sauce a little kick.

I will warn you that this recipe is a bit of a labor of love, but one that is well worth it if you have a craving for some Chinese take out. Now if anyone has tips for egg rolls, I'm all ears!

Sweet and Sour Chicken

Serves: 3-4

Ingredients
For the chicken:

• 3-4 boneless,skinless chicken breasts, cut into chunks
• Salt and pepper, to taste
• 3/4 cup cornstarch
• 2 eggs, slightly beaten
• ¼ cup canola or vegetable oil

For the sauce:

• ¾ cup sugar
• 4 tablespoons ketchup
• ½ cup vinegar (preferably rice or white)
• 1 Tbsp. soy sauce
• 1 tsp. garlic powder

Preheat oven to 325°. Season the chicken with salt and pepper.

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. Place the chicken in a single layer in a 9×13 baking dish.

Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated. Bake for 1 hour, turning the chicken every 15 minutes.

Source: Brown Eyed Baker