Sweet & Sour Chicken
Better than take out, and easy to make to share with family and friends. mostdeliciouslife.com
Ingredients
- ⅓ cup Canola Oil or other cooking oil
- 3-4 Eggs beaten
- 2½-3 pounds Chicken Breasts cut into large strips, like tenderloins
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1½ cups Flour
- 2-3 cups Rice, cooked for serving
Sauce
- ¼ cup Pineapple Juice
- ¾ cup White Sugar
- 3 Tablespoon Ketchup
- ½ cup Red Wine Vinegar
- 1 Tablespoon Soy Sauce
Instructions
- Preheat oven to 350°. Prep chicken by patting the cut pieces dry with paper towels and spread them out on a large plate or baking sheet. Sprinkle chicken with garlic powder and salt. Set chicken aside while you prep for cooking.
- Place the flour into a small dish, I use a pie plate. Place the eggs into a small dish, and lightly beat. Heat a large frying pan. Put just a few tablespoons of oil in in pan at a time. As you brown the chicken you will need more.
- One at a time coat each piece of chicken in the flour, then dip and coat in the eggs, then carefully lay in the hot pan with a little bit of the oil at time. Lay all the pieces in a single layer. Turn over with a fork when they are golden brown. Add in more pieces as others are finished and removed. Add more oil as needed.
- Place the browned and breaded chicken pieces into a large baking dish. After all the pieces are browned, then combine all the sauce ingredients in a saucepan. **Sometimes I double the sauce because we like a lot of it over the rice and chicken. Heat till it starts to simmer. Slowly pour the sauce over the chicken.
- Bake at 350° for 45-50 minutes. Turn the chicken pieces over about halfway through cooking. This helps the sauce soak into all sides of the chicken.
- Serve over hot rice.