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Saturday, July 6, 2013

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

Prep time
20 mins

Cook time
1 hour

Total time
1 hour 20 mins

We love Chinese and this recipe saves a lot of calories and fat because it's baked, always best to bake what you can instead of frying

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup canola oil
Sweet and Sour Sauce

1 thin slice of fresh ginger *
1 slice orange (1/4 in. thick) *
1 slice lemon (1/4 in. thick) *
1 cup water
3/4 cup vinegar
1 cup sugar
3 tbsp. cornstarch
1/4 cup ketchup

In saucepan cover ginger, orange and lemon with water. Bring to a boil and then simmer 8 minutes. Drain, reserving juice and discarding remains. 
In bowl combine water, vinegar, sugar and cornstarch. Over medium heat bring to a boil, stirring constantly, until thick. Add orange/lemon juice and ketchup. Bring back gently to a boil and remove from heat.

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. 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. Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, combine sweet and sour sauce ingredients. Pour over chicken and bake for 1 hour.
I turned the chicken every 15 minutes so that it coated them in the sauce..

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