Monday, October 8, 2012

Pinned there, done that: Baked sweet and sour chicken

This weeks Pinned there, done that recipe is from Life as a Lofthouse: Baked Sweet and Sour Chicken.  Its a fairly new pin for me but I needed to find another chicken dish to round out this month's menu.  When I pinned this, the comment stated that it was very addictive... It is very good, not exactly addictive, but very good.  Be sure to click here for the original recipe.  I switched it up some in the spice area but kept to the cooking concept.  I actually increased my chicken amount from her recipe but I didn't double all the ingredients.  For some reason I just felt that 1 1/2 cups sugar would be a bit much!  I am also hesitant to call this a "baked" recipe since it does require some partial frying.  I'll call mine Semi-baked... or maybe it should be half baked... you decide.

Semi-Baked Sweet and Sour Chicken

For the chicken coating:
6 boneless chicken breasts, cut into 1 inch pieces
1 teaspoon salt + pepper
11/2 cups cornstarch
1 teaspoon garlic powder
1 1/2 teaspoons onion powder
1/8 teaspoon cayenne pepper
2 eggs, beaten 
1/4 cup canola oil

For the Sweet and Sour Sauce:
3/4 cup brown sugar
1/2 cup ketchup
3/4 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

    Preheat oven to 325 degrees F.  Combine the cornstarch, salt, pepper,garlic powder, onion powder and cayenne. I missed the instruction part when it said, "Dip chicken into the cornstarch to coat then dip into the eggs."  I actually reversed the method and did the eggs first then into the cornstarch... it worked out perfectly.    Heat 1/4 cup oil in a large skillet and cook chicken until lightly browned but not cooked through.  Grease a 9 x 13-inch baking dish (I lightly spritzed with cooking spray) and place in browned chicken pieces. Put all of the sweet and sour sauce ingredients in a bowl, mix together with a whisk and then pour evenly over the chicken. The ingredients said to bake for one hour, but ours was done in thirty minutes.  I stirred the chicken twice during the baking time. 
Serve with rice and side vegetable.

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