Baked Sweet And Sour Chicken
You could probably trick your family into thinking you picked up some yummy Chinese food at a gourmet restaurant... It is that good, I promise!
- The chicken coating:
- 3-4 boneless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
- The sweet and sour sauce:
- 3/4 cup sugar
- 4 tbs ketchup
- 1/2 cup distilled white vinegar
- 1 tbs soy sauce
- 1 tsp garlic salt
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget
Start by preheating your oven to 325 degrees.
Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste, then dip chicken into the cornstarch to coat then dip into the eggs.
Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
Place the chicken in a 9×13 greased baking dish.
Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
Cook rice and allow to cool in fridge for at least a few hours. (1 cup rice to 2 cups water, 1 tsp salt, 1 tbsp butter)
In a skillet or wok heat 2Tbs cooking oil add 2 eggs (with a bit of salt and pepper) and stir to gently beat and cook. Remove the eggs and clean the pan.
Heat 2Tbs more oil and add 4 cups COLD cooked rice. Stir fry for 2-3 minutes until rice is heated through. Season with 2Tbs soy sauce, 1/8 tsp ground ginder, 1/4 tsp onion powder and salt/fresh cracked pepper to taste. Stir back in the fried egg.
Season with 2Tbs soy sauce, 1/8 tsp ground ginder, 1/4 tsp onion powder and salt/fresh cracked pepper to taste.
Stir back in the fried egg.