Friday, March 11, 2011

Sweet and Sour Chicken

Sweet and Sour Chicken
Sweet and sour pork is one of my favourite Chinese dishes. It was always a top choice for take-out, until I discovered this recipe that allows you to make it at home, with chicken.  Now instead of treating myself to deep fried battered pork smothered in a sugary sauce, I can have lightly battered and browned chicken, baked in an oven with a home-made sauce. There is still sugar and batter but at least I can control the amounts. Plus it's baked, which makes me feel so much better about making this dish. It may not be the healthiest dinner, but when pared with brown rice and steamed vegetables it's much healthier than takeout. It's also cheaper too, which is always a bonus in our household!

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch (or less)
1 eggs, beaten
2 tbsp of canola or grapeseed oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (Rice wine vinegar works)
1 tablespoon soy sauce
1 teaspoon garlic powder mixed with sea salt

Directions:
  1. Cut boneless chicken breasts into chunks. Season with salt and pepper and place in a large bowl.
  2. Pour the egg into the bowl and toss the chicken to coat evenly. Sprinkle the cornstarch on the chicken a little at a time until coated evenly.
  3.  Heat oil in a large frying pan. Place the chicken in the frying pan and brown on both sides, not cooking the chicken all the way through (should take 2 minutes tops) Place in a single layer in a baking dish.
  4.  Mix sauce ingredients together and pour over chicken.
  5.  Bake for one hour at 350 degrees. Turn the chicken every 15 minutes or so.
  6. *If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.