Sweet and Sour Chicken

This dish brings me back to my childhood. This isn't my mother's recipe but it's a keeper. This is the first time I've made it for my family. I'm excited to share this delicious recipe. Not only is it delicious but my girls (age 7 and age 5) were able help prepare the chicken. 

This is one of those recipes I altered. I added red pepper (diced in bigger chunks) and pineapple chunks to the sauce. I used the pineapple juice as liquid in the sauce. I served it over rice. The bright red peppers make this meal pop! And I love the flavor of the baked pineapple. 

Recipe courtesy of Brown Eyed Baker Blog

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

(Recipe adapted from Amber’s Delectable Delights)