Too Good not to Re-Post!!
Yet another recipe I found while spending way too much time on Pinterest! This is a delicious chicken recipe. I put the BAKED in quotes because even though the chicken does bake in the oven covered in the sweet and sour sauce you do still have to pan fry the cornstarch/egg battered chicken first. My 9 year old daughter loved this the most. I've never seen her eat so much in one sitting. I really loved it too although I did think that the "sour" part of the sweet and sour was very prominent in this dish. Still totally delicious though and I will definitely be making this again soon. I may try to reduce the amount of vinegar by a tablespoon or so to see if that changes the flavor at all. You can find the orginal recipe at the blog Life as a Lofthouse. (*4/30/13) I just recently learned that this recipe was created by Mel at Mel's Kitchen Cafe
3-4 boneless chicken breastssalt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil
3/4 cup sugar (I used 1/2 cup)
4 tbs ketchup
1/2 cup white vinegar (I used 1/4 cup of apple cider vinegar)
1 tbs soy sauce
1 tsp garlic salt
Preheat your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat the 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. In a small bowl using a whisk mix together, sugar, ketchup, vinegar, soy sauce and garlic salt and then pour evenly over the chicken. Bake the chicken in the sauce for one hour turning the chicken every 15 minutes or so. (I forgot this step and it came out perfectly fine).