Sweet and Sour Chicken

Last week was Chinese New Year, so something Chinese was appropriate.  When eating Chinese other than mu shu, one of my favorites is Sweet and Sour.  I've tried many versions, but they don't have the same consistency as my favorite Chinese Restaurant, until now.  Besides being authentic, this recipe is easy to make.  I managed it on a work night.  Most of the time is taken up in the baking.  The leftovers were great for lunch.  I altered the recipe and added green pepper, red onion and pineapple, they were not in the original recipe.  I don't like chunk sized pieces of pineapple so I chopped the sliced pineapple to tidbit (remember when we could buy tidbits?)  sized pieces.  If you like chunks, you could add those.  I've had sweet and sour with carrots added too, but can live without those, you could add sliced carrots.  I guess what I'm saying is the sauce and chicken  is a great place to begin!

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

Adding Vegetables:

3/4 of a large green pepper, cut in large cubes

1/2 of a red onion cut in large cubes

1 small can of slice pineapple cut in tidbit sized pieces

Add to the chicken after the first 15 minutes and stir.

Click here for printable recipe

Adapted from The Brown Eyed Baker