Tuesday, November 15, 2011

Lion House Sweet & Sour Chicken

This has quickly become a favorite at our house. The sauce is delicious and it is super easy to prepare. 

6- 8 chicken breasts (or 10-12 tenders)
1 egg beaten
4-6 T. corn starch or flour
2 tsp. garlic salt
1 1/2 c. sugar
1 tsp. black pepper
1 c. vinegar (I use half apple cider vinegar)
1 c. chicken broth
7 T. ketchup
2 tsp. soy sauce

Method 1

Sprinkle chicken with garlic salt and pepper let stand for 1 hour. Preheat oven to 325º. Dip chicken in egg then in corn starch or flour. Brown in hot oil and place in baking dish. Combine sugar, vinegar, chicken broth, ketchup, and soy sauce. Pour that over chicken, cover and bake for 1 hour at 325º. Turn chicken once or twice. Serve with rice or quinoa.

Method 2 (I prefer it this way) 

If you are short on time or are trying to cut calories skip battering the chicken and simply put raw chicken breasts in casserole dish, sprinkle with pepper and garlic salt and top with sauce. If using this method add 3 Tbs. cornstarch to the sauce and cook for 1 1/2 hrs or until sauce darkens and thickens. This method is how it is pictured above.

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