Sweet and Sour Chicken

This recipe is a family favorite and sure fire hit when we have guests over.  I only make it on special occasions or when we have guests simply because it is a little time consuming.

First you will need to cut up your chicken into chunks and sprinkle it with garlic salt and some pepper.  Then set up your dipping stations.  I have these wonderful frying bowls from pampered chef but any bowls would work.  One bowl has the chicken chunks.  The next bowl has a couple beaten eggs.  And the last bowl as some flour in it.

Then begin the frying process by dipping the chicken pieces in the egg and then in the flour.  Get the oil heating in the frying pan while you are coating your chicken.  Place your coated chicken in hot oil.  A couple minutes on each side should do it.  The chicken doesn't have to be fully cooked since it will cooked more in the oven.

Move the fried chicken to a baking dish and repeat until all the chicken pieces are fried. (That is the time consuming part)

In a medium saucepan mix together all ingredients for the sauce and bring to a boil.  I usually double the sauce recipe because my crew loves sauce.

Lastly dump the sauce on the fried chicken pieces.  Bake for an hour.  Serve over rice and enjoy.  Yum!

 

Sweet and Sour Chicken

Chicken

3 lbs Boneless Skinless Chicken Breasts (2-3 chicken breast)

1 tsp Garlic Salt

½ tsp Black Pepper

1 Beaten Egg

4-6 Tbsp Corn Starch or Flour

Sauce

¾ Cup Sugar

½ Cup Vinegar

1 chicken bouillon cube in 1 cup water

3 ½ Tbsp Ketchup

1 Tbsp Soy Sauce

Sprinkle chicken with garlic salt and pepper. Let stand for one hour or more. Preheat oven to 325 degrees. 

 Dip chicken in beaten egg and then in corn starch or flour. Heat oil (can tell if the oil is hot enough by flicking water at it and if it splatters it is ready) and brown chicken. Put in baking dish and cover with the following sauce:

Sauce:

Mix sugar, vinegar, soy sauce, chicken stock, and ketchup. Heat in sauce pan and then pour over chicken in baking dish. Bake uncovered one hour. Turn chicken once or twice. Makes six servings.