So, I have a confession.
I am intimidated by chicken. I mean, have you seen my recipes? I’m all about throwing chicken in the crock pot, because with crock pot, I can prepare everything else, and it basically does all the work. If I’m not using the crock pot for chicken, I am usually using our George Foreman grill. We like to buy chicken breasts on sale and put them in baggies with marinade before freezing them. That way, when we pull them out to thaw, they already have the marinade on them and we can just put them on a George Foreman grill. So easy. If we are having chicken that is not from the crock pot or George Foreman grill, then I didn’t make it.
At least that was the case until this past Monday.
It’s true. I decided it was time to conquer my fear. I was determined to make chicken that took preparation and effort. Not a lot, but some. I was going to try something new…I was going to use both our stove and our oven to cook chicken. Until Monday, I used the stove to brown ground beef, and I mainly used the oven to bake. I don’t know why cooking chicken intimidates me so much. It just does.
Or at least it did.
You can go ahead and give me a round of applause. No need to wait until the end of this post. Not only did I make chicken for dinner on Tuesday (without the use of the crock pot or George Foreman); I made sweet and sour chicken on Tuesday, and it was good.
Now don’t get me wrong. I’m not trying to come off as a chicken-cooking hero who took on my fear without a second thought. I was very scatter-brained and basically going crazy for the length of the entire meal preparation. I even felt overwhelmed by it at times. But I did it, and now that I am looking back, it was actually not difficult. So now, not only am I providing you with a great sweet and sour chicken recipe, but this also means that more recipes are to follow, for I have opened the door to a whole new world (cue Aladdin song) in cooking.
Recipe Adapted From: Made It. Ate It. Loved It.
- 3-5 chicken breasts (boneless, skinless)
- salt and pepper
- 1 cup corn starch
- 2 eggs, beaten
- 1/3 cup canola oil
- 3/4 cups sugar
- 4 tbs (same thing as 1/4 cup) ketchup
- 1/3-1/2 cup white distilled vinegar
- amount really depends on personal preference
- 1 Tbs soy sauce
- 1 tsp garlic salt
Rinse chicken, trim off fat, and cut into 1(-ish) inch cubes. Season with salt and pepper. Dip chicken into cornstarch, coating completely, and then into the eggs. Heat oil in skillet. Cook until browned (most certainly does not need to be cooked through). Place in baking dish (try to use a dish big enough that you can for the most part fit all the chicken in one layer). Whisk the sauce until smooth and pour over chicken. Turn chicken pieces so that the sauce gets both sides. Put in the oven at 350 for 15 minutes. Turn the chicken, and then continue cooking for another 15 minutes.
We ate our sweet and sour chicken over rice, and it was great! The recipe itself doesn’t make a ton of sauce by the time you are done baking, so if you like a lot of sauce (for the rice, vegetables, etc.), I would suggest making a double batch. However, if you do make a double batch, you only want to pour half of it (being the amount listed in the recipe) on the chicken for cooking, or else the chicken may get soggy while cooking. Before the chicken is done baking, heat the second batch of sauce up in a saucepan or microwave (make sure to stir it throughout heating).
Besides just having this as a sweet and sour chicken meal, Craig and I both think that this also makes a great finger food. It would be fabulous for a football game or New Year’s party, with some toothpicks next to it and maybe a small bowl with the second batch of sauce for dipping. A certain party favorite!