Growing up in California, good Chinese food was in abundance and I totally took advantage of it. In Idaho, there is only one Chinese restaurant that I have enjoyed and it’s this fancy place in downtown Boise. The kind of place you go to for special occasions, not for take out or a casual treat. Tonight, I had the hankering for Chinese so I got brave and made my favorite, Sweet and Sour Chicken. This seriously turned out better than I had anticipated. I feel like I went to a delicious Chinese food restaurant tonight!

I found the recipe on Brown Eyed Baker (although I have since seen a few copies of the exact same recipe other places) and made a few changes. You only have to change a recipe by 20% to call it your own and I think I made enough changes that this is mine!

3-4 boneless, skinless chicken breasts. (For just me and my husband, I used two chicken breasts and we have left overs.)
2/3 cup cornstarch (1/2 cup for 2 chicken breasts)
2 eggs, beaten
1/4 cup oil

1 medium onion, chopped in large chunks
1 green pepper, chopped in large chunks
1-16 oz can pineapple chunks, drained

1/3 cup sugar
4 TBS ketchup
1/2 cup white or rice vinegar
1 TBS soy sauce
1 teaspoon garlic powder

Combine all the ingredients for the sauce in mixing bowl and set aside.

Chop your onion and pepper and place it in a 13 x 9 baking dish along with the pineapple and set that aside too. You’ll be glad to have that step over with once you get moving.

Next, chop up your chicken into medium size chunks. Sprinkle with salt and pepper. Find a baggie and pour your cornstarch in and then put your chicken in and shake everything up until the chicken is evenly coated. You may want to break your chicken up into two batches if you are using 3-4 chicken breasts. Then dip the chicken in the in the egg wash.

Heat your oil over a medium high heat and brown the chicken on all sides. Be careful not to over crowed your pan, you can work in small batches. After the chicken is browned, place it in the 13 x 9 baking dish with the vegetables

Pour the sauce evenly over the chicken. Turn the chicken to make sure everything is evenly coated.

Bake for 50 minutes at 325 degress and turn the chicken after 2o minutes.

If you like your chicken to be more saucy double the sauce recipe and pour half of it over the chicken and cook the other half on the stove. I found that there wasn’t a lot of extra sauce to pour over my rice after the chicken had baked. If you are using the whole 3-4 chicken breasts, I would definitely do this.

Now all we need is a fortune cookie!

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