Sweet & Sour Chicken

We don't order take-out very often. If we do it's because I'm sick, or had a really bad day and can't muster up the energy to cook. Typically we order Chinese food if we want take-out and my favorite things to order are monogolian beef, sesame chicken, and sweet and sour chicken.

I've tried making monogolian beef at home a long time ago. It failed miserably! I do make fried rice at home (I didn't this time around) but that still needs work too. I came across this recipe for sweet and sour chicken on Mel's Kitchen Cafe and was amazed at how many people love it. I kind of feel like the last blogger on Earth to make it!

This did not disappoint! It was true to and I'd even say better than most take-out places that I've ever had. I loooooved it. When my husband got home I gave him all that was left after the mini me and I attacked it (which was still a lot, this makes plenty of leftovers) and he devoured it. Needless to say, this will definitely be added to our dinner rotation. Don't you love it when that happens- a recipe that is a true winner.

Source: Mel's Kitchen

For the Chicken
3-4 boneless, skinless chicken breasts, diced into bite-size pieces
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil

For the Sauce
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Preheat the oven to 325 degrees F. Grease a 13x9 baking dish with cooking spray and set aside. 

Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into bite-size pieces. Season the pieces with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Add

the chicken to the bag and seal, tossing to coat the chicken. Whisk the eggs together in a small bowl. Dip the chicken pieces in the egg and place them carefully in a single layer in the hot skillet (it's best to do this with tongs). Cook for 1-2 minutes and then flip each piece over to cook the other side until nicely golden but not all the way cooked through. Do this in batches until all the chicken is golden, transferring to the baking dish, making sure the chicken is in a single layer. 

Mix the sauce ingredients together in a bowl and pour it over the chicken in the baking dish. Bake for one hour, turning the chicken pieces over at least once, so they're all coated in the sauce. Serve over hot, steamed rice.