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4-6 boneless skinless chicken breasts
1 egg, beaten
cornstarch {enough to dip the chicken}
oil {enough for frying}
¾ cup sugar
4 tbsp ketchup
½ cup vinegar
1 tbsp soy sauce
½ tsp garlic powder or 1 garlic clove
pineapple chunks {fresh is BEST}
green pepper {cut in large cubes}
onion {cut in large cubes}
Cooked rice {enough to serve with the sweet and sour chicken}
Cut chicken in 1-2 inch cubes. Coat chicken in egg then cornstarch. Pour some oil in a frying pan and fry chicken until brown. Place chicken in a shallow baking dish. Mix sugar, ketchup, vinegar, soy sauce and garlic in a small mixing bowl. Pour over chicken. Bake covered 350 for 45 minutes. Turn chicken every 15 minutes. Halfway thru the baking add pineapple, green pepper, and onion. Serve over rice.
1 egg, beaten
cornstarch {enough to dip the chicken}
oil {enough for frying}
¾ cup sugar
4 tbsp ketchup
½ cup vinegar
1 tbsp soy sauce
½ tsp garlic powder or 1 garlic clove
pineapple chunks {fresh is BEST}
green pepper {cut in large cubes}
onion {cut in large cubes}
Cooked rice {enough to serve with the sweet and sour chicken}
Cut chicken in 1-2 inch cubes. Coat chicken in egg then cornstarch. Pour some oil in a frying pan and fry chicken until brown. Place chicken in a shallow baking dish. Mix sugar, ketchup, vinegar, soy sauce and garlic in a small mixing bowl. Pour over chicken. Bake covered 350 for 45 minutes. Turn chicken every 15 minutes. Halfway thru the baking add pineapple, green pepper, and onion. Serve over rice.
