A Girl Should Be Two Things: Classy & Fabulous. - Coco Chanel


Wednesday, January 27, 2010

Sweet & Sour Chicken

Had many requests for the Sweet and Sour Chicken Recipe, so here it is. It is kind of a process to make, which is why I don't make it often. It is well worth the effort though. Also, it was a lot faster with sous chef Ash. I would dip and she would fry. So much faster than doing it by myself which I have done many times. On to the recipe...

Step One: Cut up 4 chicken breasts into small cubes. In one bowl fill with corn starch and in the other, two eggs. In frying pan, fill with oil on medium heat. Take each piece of chicken and first dip in egg, then cover with corn starch and then fry in oil until golden brown. After each piece is fried, spread chicken pieces on baking sheet.

Step Two: Preheat oven to 350 degrees. Pour sweet & sour sauce over all the chicken pieces.
Sweet & Sour Sauce
1/2 cup white vinegar
3/4 cup white sugar
4 TBS catsup
1 TBS Soy Sauce
Bake in the oven for one hour.

After it bakes for an hour... stir it around in the extra sauce on baking sheet to soak in all that flavor and then serve with rice or whatever you want to do with it. For my dinner party I stuck tooth picks in them to be one of the appetizers.

ENJOY!!! I hope you try it and love it!


Trevor said...

That looks soooooo yummy! I love the tie dye shirt as well. Hopefully you can make it to the shower!

Rachel V. said...

yumm! Thanks for sharing :)

THE LIZARD'S said...

ooooooooh... now i want to make that...

Cameron said...

I am always looking for good and diffferent recipes. I will have to try this. Thanks!

Cameron said...

oops, I am on Camerons account :)

Jennifer said...

This sounds and looks so yummy! I can't wait to try it! Thanks for sharing! :-)

Abby Wright said...

Tracy I really think you should own your your resturant. You are always making the BEST creations. Seriously!

Bre Ahrens said...

Hey Tracy,

I just made this recipe and i have a quick question...was I suppose to dump all the sweet and sour sauce on before it cooks in the oven? That was my understanding, but when I took it out an hour later, the extra sauce that was on the pan was cooked and crusted onto the pan, making it impossible to stir. I ended up making more sauce to pour over it so it turned out ok, but was just curious as to what your secret is to doing it the right way.