I have recently developed a severe aversion to any recipe that calls for ketchup. Weird because I heart ketchup and have made great recipes in the past that used the stuff! But for some reason, I just don’t love the idea of using it these days.
I told you guys that I’ve been having real trouble cooking actual meals, huh? I’m trying to break the bad habits because… well, for one, they’re bad. And two, eventually I willÂ have to get back to cooking actual meals on an actual normal person schedule. Yesterday I realized that I had all the ingredients for this recipe (including ketchup) and knew it would be a guaranteed winner with my kids.
It was, as expected, well received. I halved the recipe and between my two older kids, there were zero leftovers. The sauce tastes exactly like Chinese takeout sweet and sour! I hadn’t really expected much because of the whole ketchup thing so I was shocked at how similar it was. This one will definitely be made frequently around here.
- 1 pound boneless skinless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs
- ¼ cup canola or vegetable oil
- ¾ cup sugar
- 4 tablespoons ketchup
- ½ cup white vinegar
- 1 tablespoons soy sauce
- 1 tsp garlic salt
Preheat oven to 325F. Spray a 9x13-inch baking dish with oil.
Cut your chicken into bite-sized pieces. Season with salt and pepper.
Put the cornstarch in a pie plate (or something similar). In a separate bowl, beat the eggs.
Coat the chicken pieces with cornstarch, then dip into the eggs.
Heat your ¼ cup oil in a large skillet over medium heat until hot. Add the chicken and cook until browned on all sides but not cooked through.
While your chicken is cooking, whisk together all ingredients for the sauce. Set aside.
When chicken is browned, use a slotted spoon to transfer the chicken to the prepared baking dish. Pour the sauce over top.
Bake for one hour; stirring the chicken every 15 minutes. Serve over rice.