Monday, January 26, 2009

Sweet and Sour Chicken

 I could literally eat this meal every night-it's really that good! This is one of the many recipes I've gotten from my best friend here in my small town, Mel. It's been passed along the blogging world many times over. Let me just promise you that this sweet and sour chicken is better than any you will find at Chinese Resturaunts, and my dad even said that it puts PF Changs to shame!

Sweet and Sour Chicken
Mel's Recipe from My Kitchen Cafe

3-4 boneless, skinless chicken breasts cut into strips or chunks
accent and garlic powder OR salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup oil, veggie or canola


Cut boneless chicken breasts into chunks or strips. Season with accent and garlic powder or 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. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. I like to baste the chicken the first 15 minutes and then turn the rest, just so the breading doesn't break apart.


Sauce:
¾ cup sugar
1/4 (4 Tbsp) cup ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon accent or garlic salt

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.

6 comments:

Melanie said...

Wow - that's a good compliment from your dad!

Maggie said...

I like how simple and kid friendly this is. It looks delicious!

Brooke said...

I LOVEEEEE your sweet and sour chicken! its the best and easy to make.. if I can make it anyone can!! soo yum

Brenda said...

Stumbled upon your website, and I have a quick question... What is accent?

Thanks a bunch!!

Nicole said...

Hey Brenda-
Accent is a spice used in a lot of oriental cooking, and as far as I know is the same as MSG, so if you are sensitive to MSG, be aware of that.Y ou can find accent in the spice aisle next to salt and pepper, or in the oriental aisle. When I don't have it on hand I just sprinkle with salt and pepper it still turns out wonderful. IN fact the gal I got this recipe from changed hers to salt and pepper. Hope that helps!

Brook said...

Hey there! I just made this for dinner!! It is delicious! I didn't have a plan today, but I knew you'd have something good! ;)I used beef instead of ckn, and it is still good. Did you ever know you'd be so talented?