I hate Chinese take-out. We used to eat it occasionally, but stopped because we always felt terrible after eating it. Maybe it was the msg, maybe all the oil? Needless to say, I'm always happy when I find a recipe that gives the flavor of "chinese food" without the repercussions. This recipe does include some sugar, so it is by no means the healthiest meal of all time, but it is delicioius! Serve with rice and some stir-fried snowpeas, carrots and broccoli for a full takeout style meal.
This recipe is very simple. I think next time I will try a slight variation on the original and make it into Sweet and Sour Pineapple Chicken. (see note after recipe for this variation.)
Serves 6
(from lifeasalofthouse.blogspot.ca)
For the Chicken
3 chicken breasts, cut into pieces
salt and pepper
1 cup corn starch
2 eggs, beaten
3 tbsp canola oil
For the Sauce
1/2 cup sugar
4 tbsp ketchup
1/2 cup white vinegar
1 tbsp soya sauce
1 tsp garlic salt
1. Preheat oven to 375.
2. Season chicken with salt and pepper. Dip into eggs then into cornstarch, shaking off the excess.
3. Heat large skillet over med high heat, add oil.
4. Add chicken to the skillet. Turn pieces to brown, but don't cook them all the way through.
5. Whisk together sauce ingredients.
6. Put browned chicken into a baking dish. Pour sauce over the chicken and stir.
7. Bake for 1 hr, turning pieces every 15 min.
* Sweet & Sour Pineapple Chicken variation: Omit the sugar in the sauce, add the juice from a tin of pineapple tidbits instead. Stir a 1/4 cup diced white onion and a tin of pineapple tidbits into the sauce before adding to the chicken.
Yum!
