If you’ve been anywhere near my kitchen, or seen any of the meals that I cook, you will know that I am not a fan of cooking with meat.
I would like to make it clear that I do very much enjoy EATING meat. If I go out to eat and need to chose between a meaty burger and a veggie burger, 9 times out of 10 I would choose the meat infested one. (That is unless the veggie burger was anything like the quinoa burgers I made last month)
And while I don’t like cooking with meat, I make one exception. For some reason, chicken doesn’t make me as squeamish as the other meats. I think it’s because I only cook with chicken breasts, and they rarely have much blood to deal with.
You can tell that I would fail as a surgeon..
So of course when I was craving some sweet and sour pork, I was in a little bit of a pickle. Luckily, I had some chicken on hand, and could adapt really well. The result? Sweet, sour, delicious chicken. What could be better than that? I don’t miss the pork at all.
This sweet and sour chicken is so good, you will never want to buy takeout again! Trust me, it is worth all the time it takes to prepare.
- 2 large boneless, skinless chicken breasts
- freshly cracked pepper
- 1 cup cornstarch
- 2 large eggs
- 1/4 cup canola oil
- 3/4 cup granulated sugar
- 4 Tbsp ketchup
- 1/2 cup apple cider vinegar
- 1 Tbsp soy sauce
Chicken: Cut the chicken into cubes. Season with pepper.
Place the cornstarch in a large ziplock bag, and shake the chicken in the bag to coat.
In a small bowl, beat together the eggs slightly. Dip the cornstarch covered chicken in the egg mixture.
Heat the oil in a medium skillet on medium heat.
Fry the chicken for 1-2 minutes per side, then place on a baking dish.
Preheat the oven to 325˚F.
Sauce: In a saucepan, mix together the sauce ingredients on medium heat until the sugar is dissolved. Pour the sauce over the chicken, and bake for 30 minutes mix around a bit, and bake for an additional 30 minutes.