It's no secret that I love Chinese food. In fact, if it were acceptable for my waistline, I'd probably eat Chinese food almost every day of the year. My favorites include sesame chicken, sweet and sour chicken and general tso's chicken. I've tried making my own Chinese food following different recipes along the way, but nothing really tasted like authentic Chinese food....and every recipe had an ingredient that I didn't have in my house.
I've been holding onto this recipe for far too long and it was finally time to test it out. I first found it on Pinterest, and the description promised that it would be the "best make at home Chinese food you can find." I shrugged my shoulders and took a look at the recipe. At first glance, I noticed I already had every single ingredient in my house already. Score one for me! Second bonus? It didn't take a huge amount of time to make from start to finish.
I followed the suggestion of making extra sauce and I am glad I did. One batch of sauce will definitely work for the chicken, but if you like to spoon some over the rice, you'll need to make extra sauce.
I served mine with brown rice, but next time I make this (and there will be a next time) I'll add some steamed broccoli as well. I'm not kidding when I say that this tasted exactly like take-out food. The sauce was a little bit tangy and spot on. This one's a keeper!
Here's the recipe from Mel's Kitchen Cafe:
Sweet and Sour Chicken
*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Question of the Day:
What's your favorite thing to order from a take-out restaurant?
Until next time!