I love filling my house with the aroma of cooking a homemade Chinese meal. My daughter and I love creating our favorite restaurant style foods right in the comfort of our kitchen. The day I discovered this recipe for Baked Sweet and Sour Chicken, I knew it would be one that I put in our KEEP recipe book forever.
- 3-4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1½ cup cornstarch
- 3 eggs, beaten
- ¼ cup canola oil
- 1 cup granulated sugar
- 4 tablespoons ketchup
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon garlic salt
- Preheat your oven to 350 degrees.
- Take your chicken and cut it up into 1-2" pieces and then season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- (I first thought this was crazy, because you normally dip into egg and then cornstarch, but do it the way it is saying. It will puff up like a tempura batter)
- Heat the oil in a large skillet over medium-high heat and cook chicken until browned. It will not take that long at all, so watch your pieces carefully.
- Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken. Stir to coat the chicken pieces and then bake for 1 hour. Be sure to stir the chicken every 20 minutes or so to coat the chicken.
- Once your chicken comes out, spoon it over hot rice and sprinkle on toasted sesame seeds.
Of course, when I make this dish, I try to pair it with my roasted broccoli, sweet biscuits, and of course — homemade rice.
Do you have any favorite chinese dishes you recreate at home?