Sweet & Sour Chicken

My family is a fan of everything over rice. We eat a lot of stir fry and brown rice. I've wanted to try this sweet and sour chicken from Mel's Kitchen for a little while so I finally did. I saw that Megan also reviewed it and loved it, so it's always great to have a second (or third) opinion!

You can of course add pepper and pineapple. I normally do!

I have to admit, I hate 'dredging' meat in cornstarch and egg. There is something about the process that just does not thrill me. However, there are times when the yumminess is worth it, so I will stop being such a pansy and get my hands dirty!

Prep your chicken and dredge away!

After browning them in your frying pan, put it in a 9X13 and pour the sauce over the top! I found I didn't have to bake it as long as the recipe says, but it wouldn't have hurt it either!

Sweet and Sour Chicken

From Mel's Kitchen

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

Serve over rice, of course!