So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!
this post is originally from October 13, 2011
Chinese is Ben’s favorite ethnic food, so I’m constantly on the look out for ways I can surprise him with some special dinners at home. First it was Healthy Fried Rice, next it was Sweet and Sour Chicken. Before I tried any of these recipes, I expected them to be really difficult. But you know what? Making Chinese food at home really isn’t that hard. It’s actually pretty simple; all it takes is a bit of effort.
In almost no active preparation time at all, you can have restaurant-quality Sweet and Sour Chicken on your table for everyone to enjoy. We loved how sweet and tangy this dish was, as well as the freshness and healthiness factors. Because nothing beats the impressiveness of homemade!
- 1-2 pounds boneless skinless chicken breasts, cut into chunks
- salt and pepper
- 1 cup cornstarch
- 2 eggs
- 2 tablespoons canola oil
- 1 1/2 cups sugar
- 1 cup pineapple chunks or tidbits
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/2 cup rice vinegar
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- brown rice, for serving
- stir fry vegetables, for serving
- sesame seeds, for topping
Preheat oven to 350 degrees.
Heat the oil over medium-high heat in a large skillet.
Put cornstarch in a shallow bowl. Crack eggs into another shallow bowl, and beat slightly with a fork. Season chicken with salt and pepper then dip in cornstarch and egg.
Working in two batches, brown the chicken, tossing every so often so that all sides crisp. Remove chicken to a large baking dish and arrange in a single layer, using a paper towel to degrease if necessary.
In a medium bowl, stir the sugar, pineapple, ketchup, vinegars, soy sauce, garlic, and red pepper together until sugar dissolves and sauce is fully mixed. Taste and adjust seasonings if desired. Then pour half of the sauce over the chicken and toss to fully coat.
Bake the chicken for 60 minutes, turning every 15 minutes. [This would be a good time to start your brown rice, if you haven’t already.]
Meanwhile, pour remaining sauce in a small saucepan and bring to a boil over medium-high heat. Turn heat to low and simmer to reduce, about 20 minutes.
Serve chicken over rice and vegetables and top with additional sauce and sesame seeds.
Yield: 5-6 servings.
Time: 90 minutes [30 minutes active].