I never knew Sweet and Sour Chicken would be possible in my kitchen, I've never really attempted anything "ethnic." I changed a few things to make it more conducive to the ingredients in my kitchen, and I think it turned out wonderfully!
Sweet and Sour Chicken
adapted from: Made it, ate it, loved it
3-5 chicken breast
salt and pepper
1 cup cornstarch (more as needed)
3 eggs, beaten
1/3 cup canola oil
Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Coat chicken in the cornstarch and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in 9/13 baking dish.
3/4 cups light brown sugar (changed from White sugar)
4 Tablespoons ketchup
1/2 cup white distilled vinegar1 Tablespoon soy sauce
1 teaspoon garlic salt
Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.
Here were my concerns -
1. I thought the egg would defeat the cornstarch and wipe it all off, It didn't!
2. I assumed the sauce would make the crispy chicken soggy, it only glazed and was delicious.
3. I changed the recipe to use BROWN SUGAR to make the sauce thicker, and used light for my figure.
I cooked up some white rice and mixed veggies for a delicious blend and served to our guests. I am very happy with the results and added a "*" to my recipe card for future use!