Thursday, March 7, 2013

 Sweet and Sour Chicken

Have you ever noticed Chinese food made at home never tastes even close to those takeout containers? I have. It bothers me greatly. After this recipe, I am pretty sure it is a case of trying too hard. The only ingredient that really stand out to me in this recipe as "Asian" would be soy sauce. No amount of fancy fish or oyster sauce has come close to authentic takeout for. But this is different. 

Who knew ketchup and frying things would make Chinese food taste more authentic? I'm pretty sure that's called Texas logic. Regardless as to what kind of logic is used this is super sticky and just plain delicious. No really. Make this, and you will like it. 


2 lbs of chicken breast, cut into bite sized pieces
salt and pepper to taste
3/4 cup cornstarch
1/4 cup oil
1/2 sugar
1/4 cup honey
3 Tbs ketchup
1/2 cup vinegar ( I like apple cider vinegar)
3 Tbs soy sauce
1 Tbs chopped garlic

Start by heating the oil in a large skillet. Coat the chicken with salt and pepper. Then toss them around in the cornstarch until they are well coated. Make sure you shake off any excess as it will make the oil taste burnt. 

Fry the chicken in the oil until it is golden brown. Don't worry if it is not done, it will finish cooking in the oven. 

 If the bits of cornstarch start burning in the oil, you can take out the chicken and wipe it with a paper towel. While the chicken is cooking, combine the rest of the ingredients in a 
9 X 9 pan.

 When the chicken is browned, put it in the pan with the sauce. Stir this well so all the pieces are well coated.

Bake this in the oven at 325 degrees for about an hour. I stirred this every once in a while to fully coat it in the sauce. 

Serve this over rice and vegetables and enjoy your homemade takeout!

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