Monday, November 11, 2013

Sweet and Sour Chicken

This recipe comes from The Friend magazine. I included it in a recipe book I compiled back in 2000, when the LDS Church made all of The Friend available online, and it has become popular in our house ever since.

4-8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil
sauce (recipe follows)

1. Dip the chicken breasts into the egg, and then roll them in the cornstarch.
2. In a small amount of oil, fry the chicken until just browned.
3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.
 Sauce
Note: I typically double the sauce recipe.
3/4 cup sugar
4 tablespoons catsup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder

Mix all ingredients together.

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