Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Total time: 5400 s
Yield: 6 servings
Cuisine: British
Ingredients: 900 g Boneless Skinless Chicken; 3/4 cup Corn Starch; 3 Large Eggs; 1/4 cup Canola Oil; 1/2 cup Granulated Sugar; 1/4 cup Ketchup; 1/2 cup Vinegar; 1 Tb Soy Sauce; 1 tsp Garlic Salt; Salt; Pepper

Kristen Pond @cook_13728504

379 calories per serving

Kristen Pond @cook_13728504

379 calories per serving

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Ingredients

90 minutes

6 servings

900 gBoneless Skinless Chicken
3/4 cupCorn Starch
3Large Eggs
1/4 cupCanola Oil
1/2 cupGranulated Sugar
1/4 cupKetchup
1/2 cupVinegar
1 TbSoy Sauce
1 tspGarlic Salt
Salt
Pepper

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Steps

90 minutes

1

Preheat Oven to 325°F.
2

Cut chicken breasts into 1-inch pieces. Season with salt and pepper.
3

Mix the corn starch with the chicken to coat.
4

Whisk eggs together in a shallow pie plate.
5

Heat the oil in a large skillet over medium heat until very hot and rippling.
6

Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
7

Cook for 30-40 seconds on each side until the crust is golden but the chicken is not all the way cooked through (it’s important to have a hot skillet).
8

Place the chicken pieces in a single layer in a 9X13-inch baking dish.
9

Mix sauce ingredients together in a medium bowl and pour over chicken.
10

Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
11

Serve over hot, steamed rice.
12

If more sauce is desired, double the sauce recipe and cook half on the stove top on a simmer for 8-10 minutes to reduce and thicken.