Since the Mongolian Beef was a smashing success, we decided to see what else we could make at home. Enter this sweet and sour chicken from Mel's Kitchen Cafe.
While not at all difficult to prepare, it did take a fairly long time to make. It's not a quick dish. But it is far tastier than I expected and we'll definitely be making it again.
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon garlic salt
Preheat oven to 325.
Cut chicken into bite-sized chunks. Season with salt and pepper. Dredge the chicken in cornstarch, shaking off any excess. Then coat in egg.
Heat the oil over high heat until the pan sizzles when you drop water in it. Toss in the chicken and cook until browned, but not cooked through.
Transfer to a baking dish. Mix together sauce ingredients and pour on top of chicken. [I actually doubled the sauce recipe and reserved half of the mixture for extra sauce. I put it on a sauce pan at a rolling boil for 5-7 minutes and we served it on the side of our meal.]