Sweet and Sour Chicken

It's been awhile since my last post, sorry everyone! For those of you who are still reading, I hope you enjoy this new recipe, I know we did! I've tried to find recipes for dinners that we would normally go out and pay for, so that we can save some money and make them at home. This recipe seemed to be a bit of a pain, since you have to turn the chicken every 15 minutes, but it really wasn't that bad. We followed the recommendations on the original post and made extra sauce to put over the rice too, but to tell the truth I thought that we had enough left over from the baking, that i wasn't really needed. We will definitely be making this again!




Sweet and Sour chicken
Source: My Kitchen Cafe


Chicken:
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.

Sauce:
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.