‘m deep in the throes of the holidays and baking. We’re also incredibly busy at work so I have to fit everything in after my day job. Normally at this time of year, because of the time crunch, I virtually live on takeout or eating out with friends out of both sociability and sheer survival.
But I did manage to fit in making this quick and easy sweet and sour chicken recipe from Mel’s Kitchen Cafe. It’s very similar to one I’ve made in the past in terms of ingredients and preparation so it was no surprise that it also tasted the same. I like both versions. Served over brown rice, it’s perfect for the times I’m too busy to do more than throw something in the microwave for lunch or dinner and eat on the run. (Um, that would be every day between Thanksgiving and Christmas.)
You’ll Need :
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. While the oil is heating, 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. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them 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 over hot, steamed rice.