Tuesday, February 25, 2014

sweet and sour chicken... 1 hour

the goods:
1 pound chicken, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
3/4 cup cornstarch
2 large eggs, whisked
1/2 cup canola oil
sweet and sour sauce:
1 cup sugar
1/3 cup ketchup
1 teaspoon garlic salt
1/2 cup plus 1 tablespoon rice vinegar
1 tablespoon soy sauce

Place the chicken, cornstarch, salt, pepper, and garlic salt in a large ziploc bag and shake until the chicken is evenly coated. Heat 1/4 cup oil in a wok or large frying pan over medium heat. Dip the chicken in the eggs and place in frying pan. Don't crowd the pan. Fry chicken for 2 minutes on each side. Line a baking sheet with foil and place chicken on the pan. Dispose of the burnt oil and then heat up remaining oil and fry the second half of the chicken. 
Preheat oven to 325 degrees. In a medium bowl whisk together all of the sauce ingredients. Pour the sauce over the chicken and bake for 20 minutes. Flip the chicken to evenly coat in sauce, then bake for 15-20 minutes more. Serve over rice.

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