"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sweet and Sour Chicken Recipe

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This recipe for Sweet and Sour Chicken, by , is from Witt and 1/2 Witt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. boneless, skinless chicken breasts
Michigan Salt to taste
1 cup cornstarch
3 large eggs, lightly beaten
¼ cup extra light olive oil, canola, or avocado oil, plus more as needed
1/2 cup apple cider vinegar
4 Tbsp. ketchup
1 Tbsp. sou sauce
¾ cup granulated sugar
1 tsp garlic salt
couple splashes hot sauce or big dash red pepper flakes (optional)

Directions:
Directions:
Cut chicken breasts into 1" chunks and season with Michigan Salt. Place 1 cup cornstarch into a gallon-sized bag, add chicken and toss to coat. Heat ¼ cup oil in a large, heavy bottom pot. In a shallow dish, whisk together 3 eggs. Dip the cornstarch-dredged chicken chunks into the beaten egg, coating all sides then transfer chicken to the very hot oil. Cook chicken in hot oil about 20 seconds per side or until golden. Having very hot oil is key. You don't want to cook the chicken through, but just until golden. Transfer chicken to a 9x13 dish and continue dipping and cooking remaining chicken, adding more oil as needed. In a medium bowl, stir together sauce ingredients: vinegar, ketchup, soy sauce, sugar, garlic salt, and hot sauce or pepper flakes. Pour sauce over sautéed chicken pieces and toss to coat.
Bake uncovered at 325º for 1 hour, turning twice while baking to coat with sauce. Serve over rice.
If you like it saucy, make 1½ recipes.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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