Sweet and Sour Chicken

Gosh, I didn't want to post this, the pictures just don't do this meal any justice :o( But I couldn't resist not sharing a GREAT meal with you. So that being said, if you want to see more eye appealing images check out the Brown Eyed Baker's blog where I found this recipe!

This meal was so delicious! I really couldn't believe how easy it was to get that great Chinese take-out meal at home. I had no idea that it would turn out this good. I love take-out Chinese. I try not to get it that often because I always pig out and then feel like complete crap afterwords! This meal was perfect, it made about 4 servings, so I had just enough to take for leftovers the next day!!

I served mine with Jasmine Rice and Sugar Snap Peas, but you could certainly use brown rice (or even some homemade fried rice) and your vegetable of choice. If you don't have anything planned for dinner, and happen to have these ingredients on hand, please RUSH home and make this meal tonight!!! It is incredibly delicious!!! You won't want take-out again!

Sweet and Sour Chicken

(from Brown Eyed Baker)

For the Chicken:

3-4 boneless, skinless chicken breasts, cut into 1 inch chunks

Salt and pepper, to taste

1 cup cornstarch

2 eggs, slightly beaten

¼ cup canola oil

For the Sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup vinegar (preferably rice or white)

1 tablespoon soy sauce

1 teaspoon garlic powder

Preheat oven to 325 degrees.

Season chicken with salt and pepper.

Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

Place the chicken in a single layer in a 9×13 baking dish.

Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

Bake for 1 hour, turning the chicken every 15 minutes.