Mel's Sweet and Sour Chicken

1 hour, 30 minutes

Main Dish

0 of 3

5(1)

melskitchencafe.com

Ingredients

Chicken

2lb (907.2glb → g) Chicken Breast, Boneless & Skinless

1pinch (≈0.4gestimated from: Salt, table [cup]) Salt

1pinch (≈0.1gestimated from: Spices, pepper, black [tbsp, ground]) Black Pepper

1cup (≈128gestimated from: Cornstarch [cup]) Cornstarch

2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg beaten

2tbsp (≈27.2gestimated from: USDA Commodity Food, oil, vegetable, soybean, refined [tablespoon]) Vegetable Oil

Sauce

¹/₂cups (≈100gestimated from: Sugars, granulated [cup]) Sugar

4tbsp (≈68gestimated from: Catsup [tbsp]) Ketchup

¹/₂cups (≈119.5gestimated from: Vinegar, cider [cup]) Apple Cider Vinegar

1tbsp (≈16gestimated from: Soy sauce made from soy and wheat (shoyu) [tbsp]) Soy Sauce

1tsp (≈6gestimated from: Salt, table [tsp]) Garlic Salt

Steps

1 Preheat the oven to 325 degrees F.
2 Heat the oil in a large skillet over medium heat.
3 While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
4 Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
5 Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
6 Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

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