I’m loving the spring in Central Ohio, where the flowers are out, the trees are newly green, and most of the days the weather is just right (or at least tolerable). It makes being out there everyday seeing and selling houses much more pleasurable!
When I have some work at home to do, I enjoy putting this recipe for sweet and sour chicken in the oven since it needs to bake for an hour. This recipe is an absolute delight for both adults and children, it won’t disappoint! I found it on Mel’s Kitchen Cafe and it was instantly added to our favorite recipe box.
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
1. Preheat the oven to 325 degrees F.
2. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
3. Place the cornstarch in a gallon-sized Ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
4. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
5. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through.
6. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
7. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish.
8. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice. ENJOY!
If you’re looking for a place in Central Ohio, please contact me and my team! We are professionals ready to serve you with your real estate needs. Please visit our website at http://www.Lori-Hicks.com, call me at 614.336.7514 or email anytime Lori.Hicks@RealLiving.com.