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Sweet and Sour Chicken Recipe


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     Sweet and Sour Chicken

Category   Entrees - Maindishes
Sub Category   None

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
Salt and Pepper to Taste
1 Cup Cornstarch
2 Eggs, Slightly Beaten
1/4 Cup Canola or Vegetable Oil
For Sauce
3/4 Cup Sugar
1/4 Cup Ketchup
1/2 Cup Rice Vinegar
1 Tbsp Soy Sauce
1 tsp Garlic Powder

Preheat oven to 325 degrees. Season chicken with salt and pepper. Place the cornstarch in a shallow bowl or pie plate. Place the eggs in a separate shallow bowl. Working in two batches, toss the chicken pieces in cornstarch and then coast with the egg.
In a large skillet, heat the oil over medium-high heat. Again working in two batches, brown the chicken, turning it so that all sides are browned. Place the chicken in a single layer in a 9x13 inch baking dish.
In a small bowl, whisk together the sauce ingredients and pour evenly over the chicken. Turn the chicken to ensure each piece is coated. Bake for one hour, turning the chicken every 15 minutes. Serve with rice and steamed broccoli, if desired.
Notes- Vinegar- You can substitute white vinegar or apple cider vinegar. You can also use pineapple juice for a different flavor. Pineapple and Bell Pepper- Add chunks of pineapple and red/green bell pepper to the chicken mixture in the pan before baking for even more flavor. Extra Sauce- If you like a super saucy dish, I recommend doubling the sauce, using half as directed, and simmer the other half in a small saucepan while the dish is baking, then toss with the baked chicken when it comes out of the oven.

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