We are big fans of Chinese food at our house! There's a small Chinese restaurant in our hometown called Canton and we used to loved getting takeout from there. There was a period of time during this pregnancy where Chinese food was not on my list of favorites. I couldn't even stomach being around it! There was even a night where we were in Idaho with family and my husband's family had Chinese food for dinner during a party. The kids all got kids meals from Burger King. As much as I love Burger King, I would have much rather eaten Chinese that night!Thank goodness I'm back to loving Chinese! And I was thrilled when I found this recipe for Baked Sweet and Sour Chicken. We made this for dinner last week and it tastes like we ordered it from a restaurant. It wasn't hard to make and the chicken ended up being super tender. That was a good night!
Baked Sweet and Sour Chicken
Six Sisters' Stuff
Chicken:
- 3-4 boneless chicken breasts
- salt and pepper, to taste
- 1 c. cornstarch
- 2 eggs, beaten
- 1/4 c. canola oil
- 3/4 c. sugar
- 4 Tbsp ketchup
- 1/2 c. vinegar
- 1 Tbsp soy sauce
- 1 tsp. garlic salt
Dip the chicken pieces into the cornstarch to coat then dip them in the egg. Heat the 1/4 c. of oil in a large skillet and brown the chicken on both sides-just enough to brown but not cook them all the way through.
Place the chicken in a greased 9x13 baking dish. Mix all of the sweet and sour sauce ingredients together in a bowl with a whisk then pour evenly over the chicken. Bake for one hour at 325 degrees, turning the chicken every 15 minutes.* Serve over rice or with another Asian-inspired side. Yum!
*I baked the chicken for 45 minutes at 350 degrees and turned it once-halfway through the baking process. The chicken came out super moist and delicious!
