Sweet and Sour Chicken
Okay guys, with this recipe I've now taken my first step into frying. I originally gravitated towards Carlsbad Craving's sweet and sour chicken recipe because it said it was "Baked." Not true! You know what you do before you bake it? Fry the chicken! That completely defeated the point of this recipe for me at first.
But then I really wanted sweet and sour chicken so I decided to give it a go.
I wish I had taken a picture of the "armor" I equipped myself with before attempting this task. I had sunglasses, a sweatshirt, a scarf and two oven mitts; it was a sight.
Overall the recipe worked out well, mostly because I totally cheated and used store bought sweet and sour sauce to cut down on prep time. I knew I'd be too emotionally exhausted after frying the chicken to attempt a homemade sauce I'd never before tried.
What You'll Need
- 3-4 boneless skinless chicken breasts (1 1/2 pounds), cut into bite-size pieces)
- 3 eggs
- 1/2 cup flour
- 1 1/3 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon onion powder
- 1 20 oz. can pineapple chunks in juice
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup carrots sliced very thin (2-3 carrots)
- Your choice of Sweet and Sour Sauce (I used 1.5 Kikkoman Sweet and Sour Sauce Bottles or you can try Carlsbad Craving's sauce here.)
Oven: 350 degrees
Time: 30-50 minutes
Chop up your peppers and carrots.
Open up the canned pineapple and separate the juice. I like to add some pineapple juice to the sweet and sour sauce later.
Whisk eggs together in a bowl. Set aside.
Add flour to a freezer bag. Set aside next to eggs.
In a medium bowl mix together cornstarch, garlic powder, salt, pepper, ginger powder and onion powder. Set aside next to flour.
Hopefully you have this lineup now!
This is how we'll coat the chicken before frying it.
- Dunk the chicken in the eggs, then let the excess drip off.
- Put all the chicken into the flour bag and shake to evenly coat.
- Either take the flour out of the flour bag and then add the cornstarch/spices to that bag, or grab a new bag and add the chicken and cornstarch/spices. Shake again to ensure the chicken is evenly coated.
Here's what my chicken looked like after all the coating.
OKAY IT'S FRYING TIME I GUESS. I turned the stove heat to mostly-high-but-not-maxed-out and added vegetable oil.
Once the oil was hot I slowly added each chicken piece in. This was terrifying and had too many new scary noises. But...here we go! It's all frying!
Hey this is looking pretty good! I'm still terrified of frying, but I do like this crisp golden color we've got here.
Once the chicken is done, grab a 9x13 dish (greased up with a non-stick spray) and place the chicken across the pan.
With the chicken done, mix the veggies, pineapple and sweet and sour sauce together. This is also where I'll add the pineapple juice to taste.
Spread the mixture over the chicken and then pop the pan in the oven for 50 minutes. I stirred it around every 20 minutes.
And there you go! Your Sweet and Sour Chicken is ready to go! I cooked up some rice on the side and ate it with that.