Sweet and Sour Chicken

I was in the mood for Chinese food tonight but didn't want to pay a restaurant to make it for me.  So, I started my google quest for sweet and sour chicken.  I wanted to save a few calories as well so I wanted to find something that didn't require deep frying even though Mr. Schwartz would have enjoyed that.

I found this recipe for "Chinese Take Out Fake Out."  Winner!  Sold. Done Deal.  Here's how I did it...

Musical Selection: Eric Hutchinson, Rock & Roll. Just because I like it.

Start by cutting the the chicken into large bite sized chunks.  Season with salt and pepper.

Coat with cornstarch then with eggs (that you have already whisked together).  I know I thought this sounded strange to me as well.  Typically you coat with eggs then flour.  But, for once, I was following directions.

Then place into a preheated pan with two tablespoons (or so) of vegetable or canola oil.  Looks weird huh?  I was very skeptical at this part...until it started smelling like Chinese food.  

Brown on all sides.  At this point you don't need to make sure the chicken is fully cooked as it will continue to cook in the oven.  Just brown it nicely for color and to start the cooking process. 

Whisk together the sugar, ketchup, soy sauce and garlic powder. 

Pour  1/2 of the sauce over the chicken.  The recipe I found said put in a 9x13 pan in a single layer.  Going back, I probably would have followed this part of the directions.  Always trying to be a rebel. 

Bake the chicken at 350 tossing the chicken every 15 minutes.  This will ensure that all the pieces of chicken are evenly coated with the delish sauce. 

After the second tossing of the chicken I put together a little stir fry to serve on the side.  

I cooked the carrots for about 2 minutes in the microwave to get a head start.  

Then added them to a preheated skillet with about a tablespoon of canola oil.  

Sauteed for about a minute then added the broccoli.  Season with salt and pepper.  

Once the veggies are at the desired doneness--we like our stir fry with a little bite so I cooked them for about 3 minutes together add your favorite Stir Fry Sauce.  

This is ours. A wonderful recommendation from my seester Emily. 

I also simmered the remaining sweet and sour sauce to thicken a bit.  Is this not the cutest little pot you have ever seen?  We got it for registering for so many pots and pans. Thanks Macys. I love this "butter warming pot"! 

Plate with rice and stir fry.  Drizzle with reduced sauce and top with sesame seeds...if you want. I like the texture and the toastyness-probably not a word-that they add. 

This was really, really good.  Yes tooting my own horn but really, this was good.  I would suggest adding red pepper flakes when you reduce the sauce.  The sweet and spicy combo would be great.

So going to make this again.  

Enjoy! 

Sweet and Sour Chicken

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
2 tbs canola or vegetable oil

For the Sauce:
1 1/2 cup sugar
1 cup ketchup
1 cup cup vinegar (preferably rice or white)
3 tablespoon soy sauce
1tablespoon garlic powder
1/2 teaspoon red pepper flakes (if desired)

Topping: 
Dash of sesame seeds 

Preheat oven to 350 degrees.
Cube chicken into large bite-sized pieces. Season chicken with salt and pepper.
Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
Place the chicken in a single layer in a 9×13 baking dish.
Whisk together the sauce ingredients in a small bowl and pour 1/2 of the sauce evenly over the chicken. Turn the chicken to ensure each piece is coated.
Bake for 1 hour, turning the chicken every 15 minutes.
Reduce the remaining sauce in a small pan over medium heat.
Top with sesame seeds additional reduced sauce, serve with rice and stir fried veggies.

Adapted from: here