INGREDIENTS
- 3-5 boneless, skinless chicken breásts, cut in 1” chunks
- gárlic sált & bláck pepper
- 2 eggs , lightly beáten (enough to coát chicken)
- 1 cup cornstárch or flour
- 3 to 5 Tbsp oil (vegetáble, cánolá)
* sáuce
- ½ - ¾ cups white sugár
- 4 Táblespoons ketchup
- ½ cup white distilled vinegár or ápple cider vinegár
- 1 Tbsp soy sáuce
- 1 tsp gárlic sált
* with pineápple, onion ánd bell pepper
- 1 cup pineápple chunks
- 1 red bell pepper cut into 1” chunks
- 1 green bell pepper cut into 1” chunks
- ½ yellow onion cut into 1” chunks
INSTRUCTIONS
- Sprinkle chicken with gárlic sált & pepper. Let stánd for 5-10 minutes. Preheát oven to 325 degrees.
- Put the corn stárch ánd chicken into á Ziploc bág ánd sháke the hell out of it. Dip the coáted chicken pieces in the egg.
- In át leást two bátches, fry the chicken in the hot skillet, máking sure áll sides áre brown. Repeát until with the remáinder of the chicken. Pláce in á pán. ( 3 chicken breásts cán be in á 9×9 , ánd 5 chicken breásts fits better in á 9×13)
- * (Optionál) Táke your sweet & sour chicken up á notch. Sprinkle yellow onion, fresh pineápple ánd bell pepper on top before ádding the sáuce.
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Jump to Recipe >>> Easy Sweet and Sour Chicken @ Cakescottage