Sweet and Sour Chicken

Believe it or not, Chinese take-out is an huge part of American meals. It's delicious and somewhat sinful. Meat fried in fat dipped in sugar, sweet and sour chicken is one of my all-time favorites. There is no way that any of that is actually good for you, but there is a way to make it yourself with fewer calories and all the flavor. Today, I'm going to share with you a baked version of the sweet and sour chicken.  You still have to fry the chicken for a little bit, but it won't absorb nearly the amount of oil and fat as the regular sweet and sour chicken.

Anytime you're frying foods on the stove, be very careful.  The oil is very hot and can burn you very easily.

Sweet and Sour Chicken

Coating

3-4 boneless chicken breasts

Salt & pepper

1 cup corn starch

2 eggs, beaten

¼ cup canola oil

Sauce

¾ cup sugar

4 Tbs. ketchup

½ cup distilled white vinegar

1 Tbs. Soy sauce

1 tsp. garlic salt

Preheat oven to 325.

Rinse chicken breasts and cut into cubes. Season them with Salt & Pepper, to taste. Dip chicken into corn starch to coat and then dip into eggs.

Heat oil in large skillet and cook chicken until browned, but not cooked through. Place chicken in 9x13 greased baking dish.  Mix sauce ingredients in a bowl with whisk and then pour over chicken.

Bake for 1 hour and turn chicken every 15 minutes.

Have this with fried rice or serve as an appetizer.  Enjoy!

See a full index of The Orange Skillet Recipes here.