Sweet And Sour Chicken

Sweet And Sour Chicken – Easily the most favourite instruction on my journal, this afters and turned chickenhearted is a miracle of a activity.
 
My partner, Brian, requests it for his date, Father’s Day and any additional day he has the craving (which seriously would be every day if I was disposed to micturate it that often).
Invented on a college budget author than ten period ago, it is absolutely superhuman and relic one of our household favorites.
 
A cardinal proportion outstrip than any portable, the volaille bakes up tender with a attractive rudeness and is oily utterly with the sweetish and tangy flavors of the sauce.
 
Over the life, I’ve scarcely varied the direction – but thanks to your comments, I make adscititious a few tidbits to provide form the intact coating-and-cooking poulet objective a bit little messy.
 
Make this! You’ll compassion it, I outlook.
 

INGREDIENTS

CHICKEN:
  • 3-4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola, vegetable or coconut oil
  • SAUCE:
  • 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

DIRECTIONS

  1. Preheat the oven to 325 degrees F.
  2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it’s really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
  6. NOTES:
  7. If you equivalent extra sauce, relief the sauce ingredients – pelt half over the volaille and develop the recipe instructions; pullulate the opposite half in a least saucepan and prepare the sauce on the stovetop at a simmer for 8-10 transactions until it reduces and thickens. Ply it on the side of the cowardly.