First of all, this is the best recipe I have ever made. It only took me 4 times making it to get it right...but that's because I wrote the original recipe down wrong and cooked the chicken at 400 degree for an hour...not good!
It does take a while to make this, so for people like me that don't get home from work until 5:30pm and your kids are ready to eat five minutes after you walk in the door, this would probably not work for a week night meal. So I cook this on the weekends when I can start early and have it ready at a decent hour.
I changed the name of this chicken too. Everyone else on the internet calls this "Sweet & Sour chicken". Now, I love me some sweet & sour chicken..but this does not taste like sweet & sour chicken to me. It definitely has an Asian taste, and is sweet with all the sugar in the sauce, but still...not the sweet & sour chicken you'll find at your local Chinese place!
Here is the recipe I snagged from Mel's Kitchen Cafe. (The pictures used is also from her site!)
For the chicken:
3-4 boneless, skinless chicken breasts cut into chunks
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil
For the Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
DIRECTIONS:
Preheat the oven to 325 degrees.
Heat the oil in a large skillet over medium heat.
Dip chicken into cornstarch, and then eggs. (Yes- do it in THAT order~)
Place the chicken carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through.
Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
Serve with sides of your choice (I always make rice and steamed broccoli and it's delish!)
