Asian flare

I had a craving the other day for some Chinese food, but I often get deterred by the fact that it’s extremely unhealthy and I usually need to drink some eight bottles of water to relieve the salty taste in my mouth after my meal. I came across a recipe on Pinterest the other day for a baked version of sweet & sour chicken. Of course I was skeptical, baked Chinese food? That seems like an oxymoron… But let me tell you this chicken is divine. I paired it with a little Jasmine rice and viola my Chinese food craving was fulfilled! I will definitely be stockpiling this recipe into my favorites.

My pin directed me to this blog for the simple recipe. 

For the Chicken Coating you’ll need:

3-4 boneless chicken breasts

salt & pepper

1 cup cornstarch 

2 eggs beaten 

1/4 cup canola oil

Preheat the oven to 325 degrees. Rinse chicken breasts in water then cut into cubes; season with salt and pepper as necessary. Fill a bowl with cornstarch and a bowl with the beaten eggs and dip each cube first into the cornstarch followed by egg. Place into a skillet with the oil already heated. Do not cook all the way through, only until golden brown. 

Place the golden brown cubes into a square, greased pan. 

For the sweet and sour sauce you’ll need: 

3/4 cup sugar

4 tablespoons ketchup

1/2 cup distilled white vinegar 

1 tablespoon soy sauce 

1 teaspoon garlic salt 

Whisk all the sauce ingredients together, then evenly pour over the golden brown chicken in the pan. Bake for an hour, but every 15 minutes turn the chicken. 

For the rice, I’ve actually found that I like the microwaveable packets better than making it in water. So I popped my packet in the microwave after I pulled the chicken out of the oven and 90 seconds later I had a completely delicious meal.