Tuesday, April 17, 2012

Sweet & Sour Chicken

This recipe has been all over Pinterest lately, and rightly so… it’s amazing.

 

We, of course, tried to make it even better… so, here’s our version:

Sweet & Sour Chicken – Adapted from Mel’s Kitchen Café

Ingredients

  • 3-4 chicken breasts
  • 1/2 C cornstarch
  • 1 egg + 1 egg white + 1 T water
  • 1 tsp. olive oil
  • 1/2 C sugar
  • 4 T ketchup
  • 1/2 C cider vinegar
  • 1 T soy sauce
  • 1 tsp. minced garlic
  • 1-2 medium bell peppers (colored), optional

Directions

Dice up the chicken into bite-sized pieces.  Prepare two bowls & your frying pan.  In one bowl, pour 1/2 C corn starch.  In the second bowl, combine the egg & the egg white.  Then, coat the bottom of your frying pan with 1 tsp. olive oil. 

Dunk the chicken pieces into the corn starch, then into the egg mixture and then place the pieces into the frying pan. 

Cook until browned on all sides.  Then, transfer the chicken pieces to a lightly greased 9x13 glass baking dish. 

Combine 4 T ketchup, a 1/2 C sugar (or, try 1/4 C pineapple juice, 1/4 C sugar), 1 T soy sauce (preferably reduced sodium), 1/2 C cider vinegar and 1 tsp. minced garlic.  

Pour the sauce over the chicken and bake at 325 for 1 hour, stirring every 15 minutes.

The chicken will become increasingly coated in the goodness as it cooks…

If you want to add in bell peppers, add them to the mix with 30 minutes remaining.

Serve over brown rice, and veggies. 

**If you want extra sweet & sour sauce, double the sauce recipe! 

12 comments:

  1. Never seen one baked like that, I love it! Looks delicious, this one is in the 'totally have to make this' file :)

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  2. YUM! This looks so yummy :) And I love that it's baked instead of fried!

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  3. I've used the one from Mel's Kitchen Cafe and it's sooo yummy...but the sugar is high. Can't wait to try it with the pineapple juice! Great idea!

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    1. Yes, I drastically cut the sugar down and it was delicious -- I can't imagine making a double recipe of sauce and using 2 C of sugar, as the original recipe called for. When we doubled the sauce recently, we used just under 1 C sugar, but pineapple juice is what we're trying next.

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  4. What great results for being baked! It looks fried! This is one of my favorites - I love you for this.

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  5. My husband and I absolutely love this; I was hoping it would be 'good' but it is amazing. I've made it twice in two weeks, something unheard of around here.

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    1. I'm so glad to hear this! We did the same thing -- made it twice in two weeks. Now I have to get more corn starch so we can make it again!

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  6. We made this last night, and like the others have said - it was SO good! Not "heavy" at all like some make-at-home Chinese recipes. Thanks for sharing this one friend! It's a keeper in our household :)

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  7. Did you ever make this with pineapple juice?

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    1. @Krista -- We have made it using pineapple juice & bell peppers too! Here's what I'll say, the pineapple juice made it super acidic. If you want to make it, I'd recommend using part pineapple juice and part sugar/vinegar. For example, go with 1/8 C sugar, 1/8 C cider vinegar and 2/3-1/2 C pineapple juice. I still haven't gotten the ratio quite right, but when I do, I'll be posting the updated recipe. Thanks for asking & I hope that helps.

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