This is the best sweet and sour chicken recipe that I have ever found! My kids love it! I usually double the sauce because we like to spoon the extra over white rice for a great side dish!
3 lbs. chicken breast (I like to pound mine thin)
1 t. garlic salt
black pepper
1 t. MSG ( i never use this)
1 beaten egg ( i usually end up using 2)
4-6 T. cornstarch
1 1/2 c. sugar
1 c. vinegar (i like to use rice wine vinegar for a fun flavor)
1 c. chicken stock
7 T. ketchup
2 T. soy sauce
Sprinkle chicken with the garlic salt and let stand while you are gathering the other ingredients. Preheat oven to 325 degrees. Dip chicken in beaten egg, then in cornstarch. Brown in hot oil. (I usually cook the chicken on med heat so it doesn't burn - you don't need to cook it all the way through because it will finish cooking in the over - just lightly browned on both sides). Place browned chicken in 9x13 baking dish. Meanwhile, heat sugar,vinegar, chicken stock, ketchup, and soy sauce in a saucepan until mixed together. Pour over chicken. Bake uncovered for 1 hour, turning once or twice. Serve over white rice!
3 lbs. chicken breast (I like to pound mine thin)
1 t. garlic salt
black pepper
1 t. MSG ( i never use this)
1 beaten egg ( i usually end up using 2)
4-6 T. cornstarch
1 1/2 c. sugar
1 c. vinegar (i like to use rice wine vinegar for a fun flavor)
1 c. chicken stock
7 T. ketchup
2 T. soy sauce
Sprinkle chicken with the garlic salt and let stand while you are gathering the other ingredients. Preheat oven to 325 degrees. Dip chicken in beaten egg, then in cornstarch. Brown in hot oil. (I usually cook the chicken on med heat so it doesn't burn - you don't need to cook it all the way through because it will finish cooking in the over - just lightly browned on both sides). Place browned chicken in 9x13 baking dish. Meanwhile, heat sugar,vinegar, chicken stock, ketchup, and soy sauce in a saucepan until mixed together. Pour over chicken. Bake uncovered for 1 hour, turning once or twice. Serve over white rice!
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