Wednesday, October 24, 2012

Sweet & Sour Chicken

I'm the kind of girl who would literally make a new recipe every night of the week.  Partly to try new things and partly because my husband is incredibly ambivalent towards most things.  If you ask him "did you like this?" his reply will most likely be short and sweet and 1 word, "sure".  Well that tells me nothing so off I go on a quest to find a recipe that wows him.

This recipe for Sweet & Sour Chicken wow'ed him.

This recipe for Sweet & Sour Chicken wow'ed me.

It was so tasty I've already made it two more times.  That's saying something ;)

It's the right mix of sweet and tangy with a nice crust on the chicken.  I served it over Trader Joe's Frozen Brown Rice at the suggestion of a friend who first made this and it was a good accompaniment and super easy to make (hello 3 minutes in the microwave!).  This last time I steamed up some fresh broccoli to add to the bulk and veggie intake and it was a success too.

This recipe is easy enough to throw together for a weeknight supper but fun enough to serve for guests, it's a recipe I will make again.  (I had to put that in print so the husband can hold me to it ;)).


Sweet & Sour Chicken
(adapted from Made It. Ate It. Loved It.)

3 chicken breast
1 teaspoon salt
1/2 teaspoon pepper
1 cup cornstarch
1 cup all purpose flour
2 eggs, beaten
1/4 cup milk
1/2 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper.
Mix cornstarch, flour, salt & pepper together.
Mix eggs and milk together.
Set up a breading station and dip chicken into flour-cornstarch mix, then eggs, then back into the flour-cornstarch mix.
Heat oil in large skillet and cook chicken until browned.
Place browned chicken into a 9x13 baking dish.

3/4 cups sugar
4 Tablespoons ketchup
1/2 cup apple cider vinegar
1 Tablespoon soy sauce
1 teaspoon garlic powder

Whisk all ingredients together until smooth.
Pour sauce evenly over chicken and turn the pieces so the sauce gets on both sides.
Bake at 350 degrees for 15 minutes.
At the end of 15 minutes, turn chicken and then cook for an additional 15 minutes.
Serve over rice with a side of steamed broccoli.

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