Chicken:
- 3-4 boneless chicken breasts
- salt & pepper, to taste
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
Sweet and Sour Sauce:
- 3/4 cup sugar
- 4 tbs ketchup
- 1/2 cup vinegar
- 1 tbs soy sauce
- 1 tsp garlic salt
- green onions, chopped
Directions:
Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the eggs and then the cornstarch to coat . Heat 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 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 50 minutes to one hour and during the baking process you will need to turn the chicken every 15 minutes or so. The sauce will be thick when done. Serve with stir fry veggies and steamed or fried rice and garnish with chopped green onions.
- Fried Rice
- 3 cups cooked white rice (day old or cold rice works best)
- 3 tbs sesame oil
- 1 cup frozen peas and carrots (thawed)
- 1 small onion, chopped
- 2 tsp minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Garnish with chopped green onions.
