Tuesday, March 3, 2015

Six Sisters Baked Sweet and Sour Chicken

This wonderful recipe come from the Six Sisters and it is heavenly.  If you love going out for Chinese, this is a great way to have that restaurant flavor right at home.

 You are going to cut your chicken into good sized bite-size chunks.  Try to make them uniform in size so they cook evenly.  Some of my little pieces cooked to much and were tough. Dredge them in the cornstarch and then roll in the beaten egg.
Fry up in the oil just until browned all around!
I like to make sure there is only one layer of chicken rather than having them on top of each other.  Pour the sauce all over the top. Put in the oven to bake. I turn my pieces over about half way through the cooking time.   MMMMM  it smells so good.
The finished product.  It is yummy and sticky and so flavorful!

Dish it up with some rice and whatever other things you love from your trips to your favorite Chinese restaurants.  I have served it with fried rice and it is simply divine.  Enjoy

Baked Sweet and Sour Chicken Recipe:
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour

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