I am a big fan of Chinese take out. If it’s a Friday night, you can find B and I either grabbing a pizza or hitting the local Chinese place for something quick and tasty. Abby is a big fan of the sweet and sour chicken and so most of the time, we end up with at least one order of that on top of some fried dumplings and egg rolls.
But there is a snag or two when it comes to Chinese take out. Not only is more expensive than I’d like it to be, it’s also a lot more caloric than I want. Sure, the golden, deep-fried chicken slathered in sugary, sweet sauce is amazingly tasty. I just don’t want the extra added calories attacking my thighs and gut. That’s what potato chips are for.
When I came across this baked sweet and sour chicken from Six Sister’s Stuff, I knew I had to make it. The picture was so enticing and delicious-looking. How could I not give it a whirl? I adapted it slightly by adding some bell pepper and onion to it. I meant to add water chestnuts (bought them JUST for this recipe) but I forgot. I sloshed it down on top of some brown rice and went to town.
So, so, so good. So close to the take out version, I might never go back.
- 3-4 boneless chicken breasts
- salt & pepper, to taste
- 1 cup cornstarch
- 2 eggs, beaten
- ¼ cup canola oil
- 1 red bell pepper, chopped
- ½ yellow onion, chopped
- Sweet and Sour Sauce:
- ¾ cup sugar
- 4 tbs ketchup
- ½ cup vinegar
- 1 tbs soy sauce
- 1 tsp garlic salt
- Preheat the oven to 325 degrees.
- Cut your chicken into 1″ chunks. Season with salt and pepper to taste.
- Dip chicken into the cornstarch to coat then dip into the eggs.
- Heat your ¼ cup oil in a large skillet and cook your chicken until browned. Place the chicken in a 9×13 greased baking dish. Toss the pepper and onion in the dish and arrange them around your chicken.
- 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. Turn the chicken and baste with sauce every 15 minutes.