Tuesday, October 21, 2008

Sweet and Sour Chicken

I found this recipe for Sweet and Sour Chicken on Colleen's blog (I believe it originated here) and it was... interesting. It wasn't quite as crispy as I was hoping for, but it wasn't bad at all. I would definitely try this again!

Before I get to the recipe, let me just flaunt my adorable son who tried to show off his already-rotting pumpkin, and then stole some carrots:

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.


  • ¾ cup sugar
  • 4 tablespoons ketchup
  • ½ cup vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.


  1. Oh I love Ryan. He's the cutest kid ever. And my pumpkin rotted already too :( I had to toss it and buy another one.

  2. I am glad you gave this a try! I loved it but my husband said the same thing you did - that it wasn't crisp enough. Maybe I let it sit too long in the sauce before I baked it. I said next time I may try a higher temperature for a lesser amount of time!

  3. Great recipe, will add it to my favorites. I agree though with trying to make it a little crisper.


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