Archive | December, 2012

Better than Take-Out: Sweet & Sour Chicken

4 Dec

I always begin my morning with a cup of coffee and my trusty blog roll. And I’m usually scouring Pinterest at the end of the day searching for dinner recipes for the evening. This week I decided to be crazy and actually plan our meals for the week. Let’s see how long it takes for my procrastination to set in this week. I found this recipe for Sweet & Sour Chicken recently when I was going through my blogroll and I’m telling you that you need to go and make this right now! It was that good!

The recipe originally called for garlic salt not garlic, but I’m not always great at reading recipes and it still turned out to be A-MAZING! Also, you might want to watch the chicken at about 45 minutes. I like to eat my chicken in very tiny bites and I always get comments while I’m eating boneless wings at Buffalo Wild Wings. I think this is my why chicken were much smaller than the 1 inch size that is suggested. If you’re still learning to cook like myself, I took the time to watch a quit video on how to cut chicken correctly! Watch it. It’s quick and painless. I promise.

Better than Take-out: Sweet & sour Chicken

Yield: 2-3 servings | Prep Time: 25 minutes | Cook Time: 45-60 minutes


For the chicken coating:

2-3 boneless, skinless, chicken breasts, cubed into 1-inch pieces

Salt and pepper

1 cup cornstarch

3 eggs, beaten

1/4 cup canola oil

For the sauce:

3/4 cup sugar

4 tbsp. ketchup

1/2 cup white vinegar

1 tbsp. soy sauce

1 tsp. garlic

1/2 tsp. salt


  1. Preheat oven to 325 degrees and spray cooking spray on a large baking sheet and set aside.
  2. Season your chicken cubes with salt and pepper then dip the chicken cube, in batches, in cornstarch. Set aside on a plate and continue until all chicken has been coated in corstarch. Pop the plate in the fridge for 20 minutes. It’ll help make the cornstarch stay on.
  3. When ready, heat up a large skillet with the 1/4 cup of canola oil. While the oil is heating up, dip the coated chicken in the egg then cook your chicken until browned but not cooked through.
  4. Place your chicken on the prepared baking sheet.
  5. In a small bowl, whisk together all the ingredients for the sauce then pour evenly over the chicken.
  6. Bake chicken for 45 minutes to one hour and during the baking process, you’ll need to turn the chicken every 15 minutes. Basically, just shuffling it around and re-coating with the sauce.
  7. Serve immediately with plain rice.

Recipe was barely adapted from Table for Two. You’ll need to look to the original recipe for photos. Please forgive me. I’m new at this. I promise to remember for next time!

My next project is to figure out how to make this healthier. Until tomorrow…