Sweet & Sour Chicken

the Story

This sweet and sour chicken is a tribute to my husband’s love for Chinese food—he’s been known to drive across town just to satisfy his craving for the perfect takeout. Tender, juicy chicken is coated in a light, crispy batter and tossed in a glossy, vibrant sauce that’s the perfect balance of tangy and sweet, with a subtle kick of warmth. Each bite is a burst of flavor, from the zesty vinegar to the hint of sugar sweetness. It’s a dish that brings the flavors of our favorite Chinese restaurant straight into our kitchen, satisfying those cravings without ever leaving home.

the Ingredients

• The Chicken
  

  • 2 LB Chicken Breast

  • 1 Cup Corn Starch

  • 2 Eggs, beaten

  • 3 Tablespoons of Minced Garlic

  • Salt, to taste

  • Black Pepper, to taste

  • Olive Oil (For Frying)

• The Sauce

  • 1/3 Cup of Ketchup

  • 1/2 Cup of Apple Cider Vinegar

  • 1/2 Cup of Sugar

  • 1 Tablespoon of Soy Sauce

  • Salt, to taste

  • Black Pepper, to taste

the Instructions

• Trim the fat of each chicken breast, and slice it into bite-size pieces.

• In a large mixing bowl, place the sliced chicken and mix it with the cornstarch, garlic, salt, and pepper. Mix until the chicken is evenly coated. Shake off each piece and set aside.

• In a medium mixing bowl, beat the eggs and set aside.

• Preheat the oil in a large skillet over medium heat. I prefer to use enough oil to coat the bottom of the skillet.

• Dip each piece of chicken into the eggs, and drop them into the oil, and fry about 3-5 minutes on each side, or until golden brown.

• Place the Fried Chicken on a baking sheet and set aside.

• In a small mixing bowl, whisk the Ketchup, Vinegar, Sugar, Soy Sauce, and seasoning together.

• Toss the Fried Chicken into the sauce, and serve over Rice.