Tuesday, January 6, 2015

Sweet and Sour Chicken

I love this recipe because it calls only for ingredients that are in my pantry, and it turns out delicious every time.
I doubled this for my family when they came for my baby's blessing and it was a hit.  I got it from my wonderful friend, Emily Hamilton, whom I adore.  I hope that you enjoy it as much as our family has!
  • 3 lbs chicken breasts (boneless), cut into serving size pieces. I cut each breast into fourths.
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
Sprinkle garlic salt and pepper on the chicken and let soak for one hour.  (When I'm in a hurry, which is often, I soak it for 10 minutes and it turns out fine.) :)

Preheat oven to 325 degrees. 

Dip each chicken piece in egg and then cover with flour.  Fry lightly and briefly (about 30 seconds) in grease. Set aside.

  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup chicken stock
  • 3 1/2 Tablespoons ketchup
  • 1 Tablespoon soy sauce
Mix ingredients and heat in a pot, stirring occasionally. Pour over chicken in casserole dish.  Cook at 325 degrees for one hour.  (I usually only have to cook it for 30 minutes . . . it all depends on the oven). 

I like to serve it over rice, but I imagine it would be delicious served over a baked potatoes as well.

1 comment:

Kay Hinton said...

Thank you, thank you! This is so delicious and the chicken was so tender when you made it for the blessing. I like the recipe even more knowing it came from sweet Emily.