I made dinner ahead of time, as I had a meeting at 5:30.
Midway through my meeting, I noticed that King had sent a text. It read: Best sweet n' sour chicken I have ever had. Period.
I got the recipe from .... well, Pinterest... but when I followed the links, I traced it back to an adorable wife and mother named Holly who has a food blog called Life as a Lofthouse where she shares simple and delicious recipes.
(ps- Simple + Delicious = my two favorite words)
It is dead easy and King was right ~ Best. Ever.
*Note where I tweaked the recipe a bit.
Baked Sweet and Sour Chicken
The chicken coating:
3-4 boneless chicken breasts *I used a package of fresh chicken breast tenderloins because that was what no 1, who lovingly agreed to run by the store on her way home, picked out
salt + pepper *I was lazy and left this out
1 cup cornstarch *or 3/4 of a cereal bowl full
2 eggs, beaten *I used four eggs
1/4 cup canola oil *mm, that was prolly about right
The sweet and sour sauce:
*If you like things "saucy", I would double this. I noticed when it was baking that the chicken was soaking it up, so I made a second batch and we had enough for the sauce to get mixed in with the rice.
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts *or not in water and then cut into cubes. Season with salt and pepper to taste *or don't. Dip chicken into the cornstarch to coat then dip into the eggs. **If I had've had green onions, I would have sliced them and added them at this point. Next time. Heat your 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. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes *or once if you are lazy like me.
**Holly also includes a recipe for fried rice on her post. Because I was rushed for time, I just made regular rice with some handfuls of the frozen pea/corn/carrot mix and added some soy sauce to the water when I first put it on to cook.