Sunday, August 14, 2011

Beth's Sweet and Sour Chicken

Similar to the chicken from an Chinese resturant, this dish is both sweet and sour. I picked up the main idea from, but then made some big adjustments to the sauce and chicken coating. The first time I made it, pre-adjustments, the sauce smelled like hotdogs. Luckily I used my awesome culinary powers (ha ha; kidding) and devised a tasty version. Here it is! (ps my family hates cooked pineapple apparently, so you can just skip it if you'd prefer). I served this over rice with garlicky broccoli. If you like a lot of sauce, then double the sauce, because it's not a very saucy dish (see the picture). I'm going to double it next time.

Sweet and Sour Chicken

1 1b  boneless chicken breast, butterflied (or chicken cutlets)
1 egg, whisked
½ - ¾ cup cornstarch
½ tbsp veg oil
3/4 cup packed brown sugar
1 tsp prepared mustard
3 tablespoons ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1/2 tsp onion powder
1/2 cup pineapple juice
pineapple rings

Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the cornstarch, salt and pepper. In a separate bowl whisk the egg. Using the assembly line method, coat the chicken first in the egg then in the cornstarch mixture. Heat oil in a large skillet over medium high heat; brown the chicken well, to the point where it is almost fully cooked. Layer chicken in a lightly greased 9x13 inch baking dish. Preheat oven to broil. In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, and pineapple juice. Bring to a boil, simmer until slightly thickened, and pour over chicken. Top with pineapples. Broil until pineapples caramelize and sauce bubbles.

The picture was after Bill and Addie attacked it :)

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