Sweet And Sour Chicken

This recipe is so yummy.   We love this recipe and I always make extra so we can have leftovers the next day.  My grandchildren love this recipe when I make it for them.  So much so that there is nothing left on their plates.  How can you go wrong with a recipe like that?

I usually double this recipe.  I like to have leftovers so I do not have to cook for a day or so.

sweet and sour chicken & scroll saw 001Cube 6-7 chicken thighs, or more, (1-2 lbs.).  Sprinkle with salt and pepper, 1 teaspoon garlic powder and some parsley.

sweet and sour chicken & scroll saw 002Into a zip lock bag add 2 cups of cornstarch, more if needed.  Add chicken cubes, toss to make sure that each piece is well coated.

Sorry I forgot to take a picture of this step.  I get so involved in what I am doing that from time to time I forget to take pictures.  Anyway, beat 2 eggs into a bowl then add a few of the chicken cubes coated with the cornstarch into the beaten eggs.  Make sure that each cube is well coated with the egg.

sweet and sour chicken & scroll saw 003Into a pan with some heated oil, add one by one the egg coated chicken cubes.  Fry until golden in colour.sweet and sour chicken & scroll saw 004Next place them into a foil lined pan.  Set aside.

Sweet and Sour Chicken Part 2 004I like doing this sauce before I begin my chicken pieces.  Into a pot add 2-3 cups of water, 1/2-3/4 cups of ketchup, 1 1/2 cups sugar, 1/4 cup vinegar and 1/2 cup flour.  I suggest that you mix the flour and water together first so no lumps form.

Sweet and Sour Chicken Part 2 006Place on stove and cook at a medium temperature.  These amounts can be adjusted and don’t be afraid to do it.  I find that the time to do this is towards the end of the cooking time of this sauce.

sweet and sour chicken & scroll saw 005Pour as much sauce on the prepared chicken as you like.  I like it saturated.  Reserve some to put over chicken before serving.  Place into a preheated 350 degree oven for 40 minutes.  Serve over rice.

Sweet and Sour Chicken Part 2 012This is really good.

RECIPE

INGREDIENTS

1-2 Lbs. Chicken Thighs, Cut Into Small Cubes

2 Cups Cornstarch

1 Tablespoon Chopped Parsley

1 Tablespoon Garlic Powder

1/2 Teaspoons Salt

2-3 Eggs, Beaten

Oil For Frying

Cube chicken, place it into a large bowl.  Add parsley, garlic powder and salt.  Mix and place in fridge for a couple of hours.  I like to marinade it for the whole day 6-8 hours.

Remove from the fridge and let the chicken sit for 1/2 hour at room temperature.  Add around 1 cup at a time,  placing the chicken into cornstarch and tossing to coat.

Beat eggs and add chicken pieces one at a time into the beaten eggs to coat, then drop them into the hot oil one at a time.  Fry until a the chicken is a nice golden colour.  Remove from oil and place into a foil lined pan.  Repeat these steps until there is no more chicken left.

Into a pan for frying, add 4-5 cups of oil or more and heat at a medium high heat.  Preheat before placing the chicken in to cook.

SAUCE

2 Cups Water

1-1 1/2 Cups Sugar

1-1 1/2 Cups Ketchup

1/4 Cup Vinegar

Pinch Of Salt

1/2 Cup Flour

Add all of the ingredients into a pot stirring constantly until the sauce has thickened.  This step is like making gravy.  When it is done pour it over the chicken and mix it well with the chicken so the chicken is well coated.  I like to reserve some to serve along side of the chicken and rice.  Bake 30-40- minutes.

Serve with rice.

ENJOY!

 

 

 

6 Comments

    • Baba says:

      Mary that’s great. I KNOW you will like it. The great thing about this recipe is you make the chicken ahead and then put it in a casserole dish with the sauce and even some pineapple into the oven to heat. We love it. So glad you found it. The sauce is as old as the hills. It was my mothers for sweet and sour chicken balls. Just remember you can adjust it to your taste. If it’s too thick add more water, if too thin add more flour, etc. Let me know how it turns out for you.

      Liked by 1 person

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