Friday, June 25, 2010

Happy 3rd Blogoversary to Me! Celebrate with Sweet and Sour Chicken!

So today, 3 years ago I clicked 'Publish' for "Mommy? I'm Hungry!". What started out as just a place to have our favorite recipes online to share with others has become so much more today! I'm still enjoying every minute of it too!
So I'm not doing anything to celebrate (like I did last year) since we are packing everything up and moving down the road, how about some homemade Sweet and Sour Chicken to enjoy? I probably have at least one other recipe in here for it, but this recipe is more like the take-out goodness. The chicken has a batter layer, and the sauce once it's cooked down resembles the dipping sauce that comes with take-out. YUM!
For my family, I used 4-5 large boneless chicken breasts (thinking leftovers here!), added in a can of pineapple chunks (and added a little pineapple juice to the sauce), cut up a green and red bell pepper and an onion. I also tripled the sauce, because I had so much chicken, I just wish I cooked more of it down on the stove, that sauce is great to pour over it once done. We have lots of leftovers and tons of baked sauce (which is runnier than the stove top sauce).
I saw this posted the other day, and it comes from My Kitchen Cafe and was also shared here (there you can adapt the servings). From reading all the rave reviews, I made it that night. Oh! Another thing, start this earlier than planned, there is prep and frying time, maybe 30 minutes? We all loved it, and Mr. raved about it too! This is a keeper!

*NOTE this is a sweet sauce so feel free to use less sugar. I would probably cut out 1/4 c. of it.

Sweet and Sour 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.

3/4 cup sugar (or less)
4 tablespoons ketchup
1/2 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.


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6 Lovely Comments:

Melanie said...

Happy anniversary! The pictures of the chicken with the peppers and pineapple look so delicious...I'm really glad you liked the recipe!

Anonymous said...

Hi, So I normally don't comment on things but I made this tonight and it was amazing! Most Sweet and Sour chicken recipes I find are dry and dont have much flavor, soo not the case for this one! I will so be making this again!

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