Baked Sweet and Sour Chicken

We are big fans of Chinese food at our house! There's a small Chinese restaurant in our hometown called Canton and we used to loved getting takeout from there. There was a period of time during this pregnancy where Chinese food was not on my list of favorites. I couldn't even stomach being around it! There was even a night where we were in Idaho with family and my husband's family had Chinese food for dinner during a party. The kids all got kids meals from Burger King. As much as I love Burger King, I would have much rather eaten Chinese that night!

Thank goodness I'm back to loving Chinese! And I was thrilled when I found this recipe for Baked Sweet and Sour Chicken. We made this for dinner last week and it tastes like we ordered it from a restaurant. It wasn't hard to make and the chicken ended up being super tender. That was a good night!


Baked Sweet and Sour Chicken
Six Sisters' Stuff

Chicken:

• 3-4 boneless chicken breasts
• salt and pepper, to taste
• 1 c. cornstarch
• 2 eggs, beaten
• 1/4 c. canola oil

Sweet and Sour Sauce:

•  3/4 c. sugar
• 4 Tbsp ketchup
• 1/2 c. vinegar
• 1 Tbsp soy sauce
• 1 tsp. garlic salt

Rinse the chicken breasts in water and pat dry. Then cut them into bite-sized pieces-the size you would get when you order them at a restaurant. Season with salt and pepper.

Dip the chicken pieces into the cornstarch to coat then dip them in the egg. Heat the 1/4 c. of oil in a large skillet and brown the chicken on both sides-just enough to brown but not cook them all the way through.

Place the chicken in a greased 9x13 baking dish. Mix all of the sweet and sour sauce ingredients together in a bowl with a whisk then pour evenly over the chicken. Bake for one hour at 325 degrees, turning the chicken every 15 minutes.* Serve over rice or with another Asian-inspired side. Yum!

*I baked the chicken for 45 minutes at 350 degrees and turned it once-halfway through the baking process. The chicken came out super moist and delicious!