If you don’t want to immediately devour the food pictured above . . . I don’t even know what to say. It tastes a million times better than it looks, and I think it looks pretty darn good! I stumbled upon this recipe while searching out things that I could eat that my family would like as well. I knew when I saw this that my husband would love it, so I gave it a go.
Sweet and Sour Chicken (slightly adapted from iheartnaptime)
1 lb chicken breasts, cut into bite sized pieces
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic salt
3/4 c arrowroot powder/corn starch/potato flour/all purpose flour
2 large eggs, whisked
1/2 c oil for frying (I used olive oil)
1 c honey
1/3 c ketchup
1 tsp garlic salt
1/2 c + 1 T white vinegar or rice vinegar
1 T liquid aminoos (or soy sauce, if you must)
Preheat oven to 325 degrees. Line a baking pan with aluminum foil and set aside.
Place chicken, salt, pepper, garlic salt, and corn starch into a large ziploc bag. Shake to coat the chicken evenly.
Heat 1/4 c of oil in a large skillet over medium heat. Dip about half of the chicken pieces into the egg mixture (this is really messy, just go for it) then into the frying pan. Fry both sides of the chicken for about 2 minutes. When browned on both sides, place the chicken onto your baking sheet. Add the other 1/4 c oil to your pan and cook the rest of the chicken pieces.
When all of the chicken is cooked and on the baking sheet, whisk together the sauce ingredients and pour over the chicken.
Bake for 35-40 minutes, flipping the chicken half way through to coat evenly with the sauce.
Serve with rice and veggies.
This is my husband’s new favorite meal! I have made it three times in the last few weeks and he gets super excited each time and groans while eating it. Picture the scene from What About Bob? where Bob is moaning over Fay’s meal . . . that happens in our house when I make this! I have to admit, it’s pretty darn tasty. I am a HUGE fan of Asian food, but not a huge fan of all of the MSG hidden in most dishes you get at a restaurant. This dish goes above and beyond satisfying my craving for Chinese food. It does take a bit of time to get this put together, the chicken fried, and then baking it on top of that, but if you don’t mind a little work for a lot of satisfaction, MAKE THIS. Your family will thank you. And then beg you to make it again and again. I use arrowroot powder for this, but the original calls for corn starch. Any corn starch alternative will work, which is why I provided a few suggestions above. I don’t want you to be deterred by any “weird” ingredients! I doubled this a couple of days ago when my sister and her family were visiting and there was only a tiny bit of leftovers to put in the fridge after (which my husband did not complain about because he got it for lunch again the next day). All in all another great dinner idea that will stay in my rotation for years to come. I love it when that happens!