The Humpherys Family

Sweet and Sour Chicken

Recipe Added:  11/17/2011
3-4 B & S chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sauce:
¾ cup sugar
4 Tbsp ketchup
½ cup apple cider vinegar
1 Tbsp soy sauce
1 tsp garlic salt
 Version Two:
3-4 B & S chicken breasts, cubed
2 Tbsp vegetable oil
1 cup ea green, red pepper strips
1 cup carrot strips
1 garlic clove, minced
1 Tbsp cornstarch
1/4 cup soy sauce
1 8oz can pineapple chunks, juice
3 Tbsp distilled white vinegar
3 Tbsp brown sugar
1/2 tsp ground ginger
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. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Version Two: Heat oil in large skillet on medium-high heat. Sprinkle chicken with salt and pepper and add to skillet. Cook chicken stirring until all sides are brown and is cooked thoroughly. Add peppers, carrots and garlic and cook until slightly tender, about 5 minutes. Mix cornstarch with soy sauce. Add to skillet with pineapple with juice, vinegar, sugar and ginger. Cook for an additional 3 minutes. Serve over white rice.
Notes
May double sauce ingredients for more sauce.
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