Every great story begins with – Once upon a time, many years ago…. my husband and I were invited to a friend’s house for dinner. She made this wonderful Sweet and Sour Chicken. In fact, it was so wonderful that it was better than any restaurant Sweet and Sour Chicken we had ever had.
I oohed and aahed and asked for the recipe. She hesitated and then said that her friend’s family owned a Chinese restaurant and this was their secret recipe. She had sworn to keep it to herself, but would share it with me if I would also keep it to myself.
Secret Sweet and Sour Chicken
- 4-6 boneless skinless chicken breasts
- 1/2 box cornstarch placed in ziplock bag
- 3 beaten eggs in a pie dish
- 2tbs garlic salt, approximately
- Oil for frying
- 1 1/2c sugar
- 6tbs ketchup
- 1c vinegar
- 6tbs soy sauce
- 1/2 c pineapple or orange juice
- 1tsp salt
- 2tbs corn starch
Cube chicken into bite sized pieces. Heavily sprinkle and cover chicken with garlic salt. Use more than you think you need. Cover and place in fridge for 30 min.
While chicken is resting, make sauce. Place all of the sauce ingredients except the corn starch in a sauce pan and heat until boiling. Place the cornstarch in a small bowl and add 1/2-1c of the boiling sauce mixture and stir until well mixed. Add the mixed cornstarch to the saucepan and stir until slightly thickened. It will still seem a bit runny. Turn off heat and take chicken out of refrigerator.
Heat your frying oil. Dip the chicken pieces in the pie plate with the eggs and then add them to the cornstarch. Shake until the pieces are evenly covered with cornstarch. Fry chicken in hot oil until crispy and lightly golden white. Place all of the chicken in a 9×13 or bigger baking pan and pour all of the sauce over the top. Stir to coat all of the pieces. Bake the chicken at 350* for 30 min stirring every 10 min.
Mmmmm! Delicious!! This is definitely a SWEET recipe!