I have a deep rooted love for Sweet and Sour chicken. It goes so far back that I can’t even remember when I started loving it so much. So I must have been young. When I was growing up, my family and I went out to a Chinese restaurant called Harbor View. It was just a mile down the road and propped on top of a little lagoon. We usually ordered family style and shared a few dishes. For my 8th birthday all I wanted was a plate of Sweet and Sour all too myself. I am sure I didn’t finish the plate in one sitting, but you can but that I didn’t share one bite. (The restaurant has since changed management and its been a total let down.)
I don’t always make my own own. Not because its not good. Its the best fake-out-take-out I’ve ever made. The thing is, there are no short cuts, or cheats. This is an all in, completely from scratch recipe and it takes forever. Most of my recipes are completely from scratch, but they don’t require this much active cooking or dishes. Its worth it. Completely worth every dirty dish and every minute over the stove.
The sweet and sour chicken is totally restaurant quality. Crispy and crunchy on the outside, perfectly cooked on the inside with just the right amount of tang to sweet. You can add in pineapple chunks, onion, and green pepper like most restaurants do. I had put this off for so long my green pepper had gone bad. Either way, my hankering for take out has been completely satisfied.
- 1 lb chicken breast, cut into bite size pieces
- Salt and pepper, to taste
- 1 cup cornstarch
- 2 eggs, beaten
- 1/3 cup vegetable oil
- Pineapple, onion, and green pepper chunks (Optional.)
- ¾ cup sugar
- 4 tablespoons ketchup
- ½ cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Salt and pepper chicken pieces to taste.
- In a bowl, add eggs and slightly beat them. In a separate bowl add cornstarch. In a frying pan add the oil and heat over medium high.
- Dip the chicken in the eggs and then the cornstarch. Be sure the chicken is completely coated. Then add the chicken to the frying pan and brown on all sides. It may help to work in batches. Add the browned chicken to a 13x9 pan with optional pineapple and veggies. Bake at 325 for 1 hour, turning the chicken every 15 minutes.
- Meanwhile, in a saucepan, combine the ingredients for the sauce. Bring to a simmer. Let the sauce thicken slightly, stirring constantly.
- Remove from heat. Add the sauce to the chicken for the last 15 minutes of baking. Turn the chicken so every piece is evenly coated with the sauce.
- Serve over rice.