• 5 boneless skinless chicken breasts cut into large pieces or about 12 tenders
  • 1 egg, beaten
  • Cornstarch

  • SWEET and SOUR SAUCE
  • 3/4 cup sugar
  • 1/4 cup ketchup
  • 1/2 cup vinegar
  • 1 Tbsp. soy sauce
  • 1/4 - 1/2 tsp. garlic powder

I made this chicken for dinner yesterday. . . I am so glad I did.   The whole time I was eating it I kept asking myself why I don’t make it more often.  I forget how good this stuff is.  It’s probably one of my boys’ favorites.  It goes great with white rice or our favorite thing to serve with it is my kids favorite yellow rice.

This recipe comes from our family cookbook that my cute Aunt Debbie complied years ago — in fact this is one of her recipes. It is one of my MoSt FaVoRiTe cookbooks ever, it has all of our family favorites.  So many of the recipes hold fond memories for all of us.  My copy is in shambles — pages have fallen out, the cover is torn off, there is food spilled on the pages, pages are torn, some pages are hanging on by a thread.  Yep, it’s been used just a little bit over the years.

This sweet and sour chicken is better than anything you could get at a restaurant.  I promise!!

NOTE: I always double the sauce recipe when I make this.  You can use any amount of chicken you want, this is just usually the amount I use.  You can cut the pieces of chicken smaller if you want, but I like leaving them a little bigger just because then it’s fewer pieces I have to dip and brown (so in other words,  I am just being lazy!!).

Directions:

  1. Put beaten egg into a pie plate or bowl.  Put a bunch of cornstarch into another pie plate or bowl.
  2. Pour enough oil into large skillet, just enough to cover the bottom.  Heat oil.
  3. Dip each piece of chicken into beaten egg and then into the cornstarch.  Cover entire piece of chicken.
  4. Brown chicken in heated oil on both sides.
  5. Place in a baking dish.  Set aside.
  6. In small saucepan put sauce ingredients.  Stir and heat through until sugar is dissolved.
  7. Pour over browned chicken.
  8. Bake at 325 degrees for 45 – 6o minutes.