Better than Takeout!

I've had a few requests for the recipe for Sweet and Sour Chicken that I made the other day so here it is!

 (This recipe made a lot. The chicken breasts I had were pretty huge. It could probably feed about 6 people)

SWEET and SOUR CHICKEN
INGREDIENTS:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2-3 large eggs, beaten
1/4 cup oil

Sauce:
1.5 cups granulated sugar
1/2 cup ketchup
1 cup apple cider vinegar
2 tablespoon soy sauce
2 teaspoon garlic salt

Preheat the oven to 325 degrees F.

DIRECTIONS:

Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Coat the chicken with cornstarch. (You can do this in a shallow dish or gallon sized ziploc.)  Whisk the eggs together in a shallow dish. (Depending on the amount of chicken, you can adjust how many eggs/how much cornstarch you need) Dip the cornstarch-coated chicken pieces in the egg and place them in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium sauce pan and simmer until the mixture thickens and all of the ingredients are dissolved. Pour half over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Use remaining sauce on the rice or I like to fry up some vegetables in it. Onions and peppers work very nicely. Or you can half the sauce and just use it on the chicken.

Adapted from Mel's Kitchen Cafe

Enjoy!

Can you believe it's December and getting up to 80? Loving it :) Hoping for a white Christmas in Utah though!

Luv, Lindsay