HOLY COW!!!.....you are going to be begging for more of this! I couldn't get enough (sadly, I even ate it cold!). Baking it makes it a "tad" bit healthier, but I would be completely going out on a limb if I
told you that this was a "HEALTHY" dish...so, having said that...enjoy this "semi-light" sweet and sour chicken, I sure did!!
Julie's Baked Sweet and Sour Chicken
8 boneless, skinless chicken breast
2 c. cornstarch
5 eggs, beaten
1/2 c. canola oil
1 t. season salt
1 t. garlic powder
1 t. onion powder
1/2 t. pepper
Preheat oven to 325 degrees. Rinse chicken under cold water, pat dry. Cut into small cubes. Set aside.
Place cornstarch and seasonings in a medium bowl, whisk together. Place oil in a frying pan and heat (until HOT). Put eggs in a small bowl, beat completely. Dip cubed chicken pieces into cornstarch and then dip into the beaten eggs. Place each piece into frying pan until browned...DON'T cook completely (the baking will do that). Place "browned chicken" on a greased baking sheet. Bake for 1 hour, turning chicken about every 20 minutes. WHILE chicken is baking, make the sweet and sour sauce below.
Sweet and Sour Sauce:
1 1/3 c. vinegar
1 3/4 c. sugar
2 1/2 T. salt
3 T. oil
1 3/4 c. ketchup
2 1/4 c. COLD water
7 T. cornstarch
Combine ingredient in a medium sauce pan, whisk completely. Cook until thickened and glossy looking. Stir constantly or sauce will stick to pan. WHEN thick and glossy, remove from heat. Set aside.
Serve cooked chicken over steamed rice, topped with sweet and sour sauce! Makes great leftovers.