Sweet and Sour Chicken

Skip the take out version and make this classic dish right at home!

One of our favorites dishes for take-out (besides pizza) is Chinese food.

We all like some particular part of it. Mr Plain likes chicken fried rice, I like the egg rolls, the kids like fortune cookies. But, everyone loves the sweet and sour chicken. It’s always a nice treat.The one thing that is not a treat-the price. It’s not cheap feeding a family of seven take-out.

Heck, it’s not cheap to find any size family when it comes to take out, right?!

To help out a bit with our budget,  I do my very best to find recipes that will fit our take-out craving and our wallet. This chicken from Mels’ Kitchen Cafe fits the bill quite perfectly.

It’s delicious and your family will probably think you got it from your local place. 😉

It’s that close to the take-out version.

Here is a breakdown:

• You will coat your chicken pieces in the cornstarch/egg combination. Then, add them to a hot skillet. For this step, you will only be browning the chicken, not cooking completely. So, don’t leave them in the skillet for too long.
• Add the hot chicken to a prepared baking dish and pour prepared sauce on top. Make sure the chicken pieces are not overlapping each other. This way, they will bake evenly.
• Cook for 1 hour and make sure to give the chicken a stir about every 20 minutes. You want all the chicken pieces to be well coated!

A few steps, but, they are easy ones.

Sweet, and tangy! This Sweet and Sour Chicken goes perfectly with a side of brown or white rice to complete the meal.

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Yield: Serves: 6

Sweet and Sour Chicken

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Skip the take out version and make this classic dish right at home!

Prep Time 1 hour

Cook Time 1 hour 20 minutes

Total Time 2 hours 20 minutes

Ingredients

FOR CHICKEN:

• 3-4 boneless, skinless chicken breasts, cut into 1 inch pieces
• 3/4 cup cornstarch
• 2 eggs, beaten lightly
• 1/4-1/2 cup canola oil
• salt/pepper, to taste preference

FOR SAUCE:

• 3/4 cup sugar
• 4 TBSP ketchup
• 1/2 cup apple cider vinegar
• 1 TBSP soy sauce
• 1 tsp garlic powder

Instructions

1. Preheat oven to 325 degrees.
2. In a large skillet, heat oil over medium heat.
3. Season chicken pieces with salt and pepper. Pour cornstarch into a large, freezer bag. Add chicken pieces and shake until they are coated completely with the cornstarch.
4. Pour beaten eggs into a shallow dish. Dip corn starched chicken into eggs, then, add into the skillet.
5. Cook on each side for only a minute or two. You just want to brown them up a bit, not cook completely.
6. Once completed, place chicken in a single layer in a baking dish (I used my 9 x 13 size).
7. Mix all sauce ingredients together in a mixing bowl and bowl over chicken.
8. Bake for 1 hour.  Stirring to coat chicken about every 20 minutes.

Notes

• Adapted from Mel's Kitchen Cafe

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 563Total Fat: 32gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 130mgSodium: 329mgCarbohydrates: 41gFiber: 0gSugar: 25gProtein: 27g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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