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.
from Life as a Lofthouse
- 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.