In combining my food and personal blog, this recipe definitely needed to be transferred. The sauce is totally addicting and we've used both regular distilled vinegar and red wine vinegar and the two versions are both so good (and the red wine vinegar totally makes it taste like Polynesian sauce from Chik fil A!). I've made this for Ry and for my family during a visit to Indiana and Ry's parents in AZ and it got great reviews from bot sides so it's even more of a keeper than before!
Sweet and sour chicken..orange chicken...whatever it is, it's gooooood. Ry and I ate this up. I found it on Tasteandtellblog.com and it definitely hit the spot for our Asian kick. Oh and Ry and I made some fried rice after this. I'll post that soon.
Sweet and Sour Chicken
adapted from My Kitchen Café
Chicken:
about 1 lb.of chicken (we used two big chicken breasts from Macey's)
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil
First, put oil into a deep skillet and set the burner on med. heat. Cut boneless chicken breasts into chunks, and then sprinkle with salt and pepper. Then put cover each chicken piece with cornstarch and dip with the egg afterward.
Note: It's a little messy, and you have to get your hands dirty, but that's what makes it fun!
Fry them in the oil until each is a little brown on both sides, but not cooked through (you'll cook them through in the oven). Place all the chicken in a baking dish, trying to spread them out as much as possible (we had to layer a few and it still worked great). Then, mix the sauce ingredients (below) and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for about an hour (it depends on how big our chicken chunks are) at 325 degrees. Mix chicken every 15 minutes.
Sweet and Sour Chicken
adapted from My Kitchen Café
Chicken:
about 1 lb.of chicken (we used two big chicken breasts from Macey's)
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil
First, put oil into a deep skillet and set the burner on med. heat. Cut boneless chicken breasts into chunks, and then sprinkle with salt and pepper. Then put cover each chicken piece with cornstarch and dip with the egg afterward.
Note: It's a little messy, and you have to get your hands dirty, but that's what makes it fun!
Fry them in the oil until each is a little brown on both sides, but not cooked through (you'll cook them through in the oven). Place all the chicken in a baking dish, trying to spread them out as much as possible (we had to layer a few and it still worked great). Then, mix the sauce ingredients (below) and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for about an hour (it depends on how big our chicken chunks are) at 325 degrees. Mix chicken every 15 minutes.
We've eaten this plain, with green onions on the top after cooking, and with sauteed onions (I first sauteed the onions and then added them during the last 10-15 minutes of baking). However you style it, this stuff is the bomb.
Oh sounds good! I think I'm going to try this one!
ReplyDelete