I love cooking. I always have. Some of my earliest memories are sitting on the counter and helping my mom make Rice Krispie Treats or Jell-O. When I was ten, I made my first meal all by myself.
I love making up different recipes/just throwing a bunch of seasonings together with chicken or sauces or dessert. While this is what I do most of the time, I also love to find recipes (with normal ingredients) and try them out every once in a while.
I found this recipe for Sweet and Sour Chicken on the Tasty Kitchen Website. By the way, if you’re looking for some good recipes, this site or the regular Poineer Woman cooking section are both amazing. (By the way, I made the full recipe the first time because I was cooking for 4 people, but this last time, I only made somewhere around a 1/3 of the recipe for the two of us. Both times, we had left-overs, and they were still fantastic!)
Sweet and Sour Chicken (by Melanie)
- 3 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper
- 1 cup Cornstarch
- 2 whole Eggs, Lightly Beaten
- ¼ cups Canola Oil
- FOR THE SAUCE:
- ¾ cups Sugar
- 4 Tablespoons Ketchup
- ½ cups Vinegar
- 1 Tablespoon Soy Sauce
- 1 teaspoon Garlic Salt
- Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg (yes, this will be messy but it will be worth it, I promise!). Fry in a little oil until browned on all sides but not cooked through.
- Place in a single layer in a baking dish. (Again, this is with one chicken breast instead of 3.)
- Mix sauce ingredients together and pour over chicken.
- Bake for one hour at 325 degrees F. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.
Oh my goodness, this stuff is SOOO yummy! For sides, I made some white Minute Rice and Fresh Green Beans.
I found the Green Beans in the organic veggies section. The instructions said to steam them, but I wanted them to taste like the ones at Chinese Restaurant Buffets, so I sauteed them in a little olive oil and soy sauce. I stirred them every once in a while and took them off when they were soft enough to eat but still a little crisp.
The last time we ate it, Pineapples were still in season so I cut up a fresh pineapple into 8 sections (after I took out the core and cut the outside off). Then I put them in a baking dish and sprinkled cinnamon and sugar on top. I cooked them until they were somewhat soft, and then served them with the chicken. They complimented each other perfectly!
If you want to try this recipe, give yourself at least an hour and a half (it has to cook for an hour) before you want to serve dinner. But I guarantee you’ll love it!