Sweet and Sour Chicken

It is getting hot around here and so that combined with my being in a large cow-like state probably means I won't be cooking a ton of new things in the next little while. I am planning on making some freezer meals for our family for after the baby is born and my mom leaves us helpless and alone and so maybe I'll post some of those.

That being said, I did make this sweet and sour chicken recipe that I've been wanting to try a week or so ago and it was definitely blog-worthy! I love Chinese food and especially sweet-and-sour anything and so I'm always looking for a way to make this dish that is both fairly easy and tasty. This recipe jumped out at me because it calls for frying the outside of the meat but not cooking it all the way through (something I'm good at) and then baking it with the sauce to finish it off. I thought it was really good. I will probably make it this way again next time, but I might play around with the sauce a bit. It was good, but I think I might use another one of my sauce recipes. If I do use this sauce again, I will definitely double it or make extra while the chicken is cooking because there wasn't much extra sauce at all (and we like a little to mix in with our rice.)

So here it is:

SWEET AND SOUR CHICKEN
(found here, although the blogger credits other sources for the recipe)
-Makes 4 servings -

Ingredients
3-4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce Ingredients
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Directions
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.