Tuesday, October 14, 2014

Sweet and Sour Chicken

We love chinese food in our house but don't like all the extra breading.  Some of our household is gluten intolerant which makes ordering takeout chinese food difficult.  This recipe tastes better than traditional take out food and is healthier since the chicken is baked and not deep fried.

Sauce Ingredients:
3/4 Cup Sugar
1/2 Cup Vinegar
1 Tbsp Soy Sauce
1 Tsp Garlic Powder
Spash OJ, optional
1/4  Cup Water

Chicken Ingredients:
2 Chicken breasts cubed
Cornstarch
Garlic Powder
Salt

Pepper
Oil
Egg

Instructions:
Mix sauce ingredients, set aside.  Mix cornstarch, garlic powder, salt, and pepper together.  I typically start with about 1/4 cup cornstarch and make up new batches of cornstarch and spices as necessary to coat the chicken.  Coat chicken in cornstarch mixture and dip in egg.  Brown in pan with oil.  Place browned chicken in pan and add sauce.  Bake at 300 degrees for approximately 1 hour,  Stir every 15 minutes.  Chicken is ready when sauce is thickened to desired consistency.  Serve with rice.

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