Sweet and Sour Chicken

Okay here's another great recipe that we tried this week. It was delicious. Now after making it once, I will probably use less vinegar (kind of had a vinegary taste). I'll try to do better and actually include some pictures so you can see what it looks like. It was actually a team effort, as Aaron was home from work and helped cut the chicken up and fry it. We enjoyed it with a side of steamed broccoli and leftover all bran yeast rolls.

Sweet and Sour Chicken
from melskitchencafe.com
*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.
*Serves 4-6
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 so it is evenly coated with the sauce. Serve the chicken over rice.