Tuesday, March 12, 2013

Baked Sweet and Sour Chicken

Okay, lately this has become a cooking blog ... my apologies ...

I came across some wonderful recipes via Pintrest this weekend ... oh Pinterest, I love you and hate you all at once! Everything on the page looked good and an hour later I was still clicking through it lost in the land of Pinterest. But last night I gave one of the recipes a try. And it was soooooo good. It's pretty much fool-proof too as in the rush to get this ready along with the main meal (I did it as a side dish as my family is kinda skiddish with anything new ... especially Chinese dishes that I make) I totally goofed up the directions by forgetting the egg until after I browned the chicken ... well I just scrambled them and threw them it in the oven dish on the chicken, gave it a stir and then added the Sweet and Sour sauce and it still turned out dandy! Crazy. --And since it is baked and not fried, it's gotta be somewhat healthy, right?

Anyway, thought I would share. There is also a Fried Rice recipe with it, although the one I posted a few days ago was so good I'm not going to depart from that one   ;-)

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  


Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

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The family

The family