Tuesday, April 20, 2010

Sweet and Sour Chicken

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No need for Chinese take-out with this recipe in your file! It's a little time consuming but worth the effort. All of my kids LOVE it! I just serve it with rice and egg rolls or pot stickers (my faves are from Schwan's).


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.

1 1/2 cup sugar
8 tablespoons ketchup
1 cup vinegar
2 tablespoon soy sauce
2 teaspoon garlic salt

Bake for one hour at 325 degrees. Stir chicken every 15 minutes.


  1. I followed the link from your comment on my blog over here...hope you don't mind. Your blog is adorable (and so are you!). I agree, I would watch the Food Network all day, too, but it never happens! I'm thrilled you like this sweet and sour chicken! I can't wait to look around at your other recipes.

  2. This is so delicious! We LOVED it! Better than any jarred sauce from the store!