3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt
1 cup pineapple chunks
1/2 green pepper, chopped into half inch squares
1/2 red pepper, chopped into half inch squares
1/4 cup pineapple juice
Preheat oven to 325 degrees.
Cut chicken breasts into bite-sized pieces and season with salt and pepper. Place cornstarch and beaten eggs in separate bowls. Dip chicken into cornstarch then coat in egg mixture. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. I used olive oil in place of the canola since that is all I had at the moment.
Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce, pineapple juice and garlic salt. Bake for 1 hour.
Now that’s what I call a sweet and sour chicken! By coating the chicken in the egg and cornstarch, it gave the outside a nice crunch and kept the inside moist. Additionally, it did not have that excess breading you can get with sweet and sour dishes. It’s nice to be able to taste the chicken and not the bread!
And the sauce.. what can I say? The texture was perfect and it wasn’t thick and goopy. I loved adding the pineapple juice since I like mine more sweet then sour. The veggies were a nice compliment as well. Hubby loved it as well and said I can cook this any time I want.
Thanks to the Six Sisters for creating this tasty Asian dish! I can’t wait to try another recipe from your book.
For more delicious chicken recipes, hop on over to my Chicken & Turkey Pinterest Board and take a look around.