I made this new chicken recipe tonight along with some wild rice and steamed broccoli and I have to say it was good!  I discovered it awhile back on one of my favourite blogs and after promising myself a day to make it, today was the day. I don’t know about you but having no backup “Plan B Menu” for those times you experiment with a new recipe can be a bit daunting, especially when it’s late and everyone is getting hungry.  So to say the least, I was happy it turned out on the first try and even happier that it tasted great!  It’s now part of my official list of go-to recipes and I’ll even change things up a bit next time (they say all good cooks do that!).

I’m sharing the recipe because I think it’s too good not to.  So go ahead, make this dish and I promise you won’t need a backup “Plan B Menu!”

Sweet and Sour Chicken, Courtesy of Mel's KitchenCafe Blog

Here’s the recipe:

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

*Serves 4-6

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

For the chicken, cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Recipe Source: My Kitchen Cafe

Be sure and visit Mel’s Kitchencafe Blog for other great recipes and tips!