I’m sure somewhere in the world it’s warm and sunny and people are wearing their shorts or short skirts and flip flops. I envy those people! I wonder does anyone envy me? The snow mountains in front of the house getting bigger instead of melting, snowing every day, wearing my thick winter jacket, snow boots and all? Anyone? There must be some snow bunnies out there. If you do envy my cold snowy weather can we switch?
Now I have to tell you about one of my all time favorite foods. Chicken of course, but sweet and sour chicken is right up there at the top of the list. Sweet and sour chicken is a dish I always always order whenever I go to a Chinese restaurant. But you know what? I used to be scared to make it thinking it’s so hard. Rubbish! It’s so easy, just like any other fried battered chicken you make. And I’ve been frying chicken for a very very long time. Stop it now. No need to guess my age.
Growing up my mom always made fried chicken, she’d dip it in flour then egg and fry it. Sweet and simple. The only difference with this sweet and sour chicken is that instead of flour you use cornstarch and you make a sauce with it. My mom never made any sauce yet we still loved it. Actually that’s not true, pretty much with every fried or roasted meat and potatoes we’d have this garlic sauce, which is just to die for and so yummy when you eat it. Just don’t kiss anyone after, you’ll scare them away for good, unless you both eat it. Oh yeah we ate lots of garlic, we’re Romanians after all. Garlic keeps Dracula and vampires away? Did I ever tell you I was born in Transylvania? No? Well that’s a story for another time.
So what makes sweet and sour sauce sweet and sour, you ask? Well my dearies, the main ingredients are sugar and vinegar. Didn’t see that one coming, did you! Plus a couple other ingredients which you’re bound to have at home like soy sauce and ketchup. So you see, you can make this, yes you can! If I can do it, anyone can! Whoa! I can rhyme!
Now off to the kitchen you run and make this for dinner tonight. And I’m off to watch another episode of The Good wife.
- 2 large chicken breasts or 3 medium, boneless and skinless
- ¾ cup cornstarch
- 3 eggs, lightly beaten
- salt and pepper to taste
- oil for frying
- ¾ cup sugar
- 4 tbsp ketchup
- ½ cup white vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp crushed red pepper flakes
- sesame seeds for garnish (optional)
- green onions for garnish, chopped (optional)
- Preheat oven to 325 F degrees.
- Cut the chicken into 1 inch pieces and season with salt and pepper.
- Place the cornstarch into a large ziploc bag and then add the chicken to the bag. Close the ziploc bag and shake the bag a few times until each piece of chicken is fully coated in the cornstarch.
- Heat the oil in a large skillet, start with about ¼ cup.
- Beat the eggs in a shallow plate. Add a few pieces of the chicken to the egg and gently toss the chicken around making sure they are coated completely. Once the oil is hot, add the chicken to the skillet and cook just until lightly golden. Don't worry if it's not cooked through.Don't put too many pieces in the skillet at once because they will stick to one another. This might take a couple batches depending on the size of your skillet. Repeat until done with all the chicken.
- Make the sweet and sour sauce by whisking all the sauce ingredients together.
- Spray a 9x13 baking dish with cooking spray. Add the chicken pieces and pour about ⅔ to ¾ of the sauce of the chicken and toss so that each piece is coated in the sauce.
- Bake the chicken for 45 minutes, taking it out every 15 minutes and tossing the chicken around. After 45 minutes sprinkle the chicken with sesame seeds if preferred and pop in the oven for another 10 minutes.
- Garnish with green onions if preferred. Use the remainder of the sauce for dipping.