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Picture from: joyouslydomestic Image Credit: Angela |
Sweet
and Sour Sesame Chicken
“We all
agreed that this is amazing and better than any sweet and sour chicken we've
tried in any restaurant.” Angela
Ingredients:
For the
Chicken Coating:
3-4 boneless
chicken breasts
Salt and
pepper, to taste
1 cup
cornstarch
2 eggs,
beaten
¼ - ½ cup
canola oil
For the Sweet
and Sour Sauce:
¾ cup sugar
4 tablespoons
ketchup
½ cup
distilled white vinegar
1 tablespoon
soy sauce
1 teaspoon
garlic salt (or a little more if using garlic powder)
Additional Ingredient:
1 tablespoon sesame
seeds
Preparation:
Preheat oven
to 325°F.
Trim and cut
chicken into cubes.
Season with
salt and pepper to taste.
Place the
cornstarch into a gallon-size plastic bag and add all of your chicken cubes
into it.
Seal and
shake to coat.
Using a
slotted spoon, transfer chicken to a large dish.
Pour beaten
egg over the chicken and stir gently to coat.
Heat ¼ - ½ cup
oil in a large skillet (depending on the depth of your pan) and pan-fry chicken
over medium-high heat on both sides until slightly browned - but not cooked
through. (You'll
probably need to do this in two batches.)
Place the
chicken in a 9 x 13-inch greased baking dish.
Mix all of
your sweet and sour sauce ingredients in a bowl with a fork or whisk (do not
add in the
sesame seeds).
Pour or
drizzle evenly over the chicken. (I used only about 3/4 of the sauce ...
reserving the rest
for dipping at the table.)
Bake for 45
minutes at 325°F.
During the
baking process, you will need to turn the chicken (or stir) in the pan every 15
minutes.
Increase oven
temperature to 375°F,
sprinkle on the sesame seeds and bake for an additional
15 minutes.
Watch chicken
so that it does not burn.
Turn chicken
a couple of times in pan (or stir) during the final 15 minutes of baking.
Note: Sliced onions and peppers can be added into
the baking dish with the chicken, if
desired.
Serve 5-7
Enjoy this
awesome recipe and many more when visiting joyouslydomestic
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