Well, I'm glad I finally got around to this one. It tastes like something yummy from Pei-Wei and is super easy to make and serve with frozen veggies and boil-in-a-bag brown rice (which is exactly what I did). :) Definitely not above boil-in-a-bag rice!
I only had 2 chicken breasts (the original recipe called for 3-4), but I thought there was barely enough sauce for 2 breasts, so if you make this with 4, double the sauce.
The bf and his friend, B, were over for dinner. They both thought it was pretty tasty, although they were too engrossed in their video game to offer any more detailed feedback... The bf said he wanted me to make it again, so I guess this one gets a thumbs up. Personally, I thought it was pretty delicious and easy! The most time-consuming part of this is the baking, but the rest is pretty quick. No chopping/dicing, etc.
Make this soon!
Sweet and Sour Chicken- Takeout style!
- 3-4 boneless, skinless chicken breasts (cut into 1" pieces)
- 1 cup cornstarch
- 2 eggs, slightly beaten (1 only had 1 egg and 2 TBSP whites)
- 1/4 cup vegetable or canola oil
- 3/4 cup sugar
- 1/2 cup white (or rice) vinegar
- 4 TBSP ketchup
- 1 TBSP soy sauce
- 1 tsp garlic powder
Preheat oven to 325. Wash and dry your chicken breasts. Slice into 1" pieces (I used kitchen shears). Season with salt and pepper. In two batches (if you're making 4 breasts), coat in cornstarch and then egg, coating evenly.
Heat oil in skillet over medium-high heat, carefully adding chicken (Again, in two batches), making sure to separate pieces. Cook until browned on bottom and turn to brown on other side.
While cooking the chicken, whisk together sugar, vinegar, ketchup soy sauce and garlic powder in small bowl.
Place chicken in 13x9 pan in single layer.
Pour sauce mixture over chicken, turning to coat evenly.
Bake for 1 hour, turning chicken every 15 minutes.
Serve with brown rice and steamed veggies.