Sweet and Sour Chicken
Sweet and Sour Chicken is sure to please your whole family, with it's crispy chicken, sauteed peppers and tangy sauce.
- chicken breasts
- 1/2 cup cornstarch
- 2 eggs, beaten
- oil for frying
- 2 bell pepper, cut into 1 inch chunks any color will do
- 1 onion, cut into large chunks
- 1/2 cup brown sugar
- 1/3 cup apple cider vinegar
- 1/3 cup ketchup
- 2 tbsp soy sauce *reduced sodium is great!
- 1 tsp garlic powder
- 1 green onion, sliced for garnish
- sesame seeds for garnish
Make the sauce first by whisking together the brown sugar, apple cider vinegar, ketchup, soy sauce and garlic. Set aside.
Place the chicken in a large bowl and sprinkle the corn starch on top. Mix until all the chicken is coated, adding more corn starch in if necessary. Pour enough oil into a large frying pan to cover the entire bottom about 1/2 inch. Heat the oil over medium-high heat. Pour the beaten eggs onto a plate and dip the corn starch covered chicken into the eggs and then add them into the hot oil. Let cook for 2 mins and then flip to cook on the other side for an additional 2 min. (Work in batches if necessary, the chicken pieces should not be touching each other while cooking. This will ensure maximum crispiness! Add more oil into the pan if necessary) When chicken is done cooking, remove from pan and set aside.
With about 1 tbsp of oil left in the pan, saute the peppers and onions for 3 minutes. You want them to soften a bit, but still be crisp. Add the chicken back into the pan.
Pour the sauce into the pan and stir to coat all the chicken and veggies. Stir occasionally until the sauce has thickened.
Serve over rice, and garnish with green onions and sesame seeds.
Calories: 379kcal | Carbohydrates: 33.7g | Protein: 36.2g | Fat: 10.1g | Saturated Fat: 2.8g | Cholesterol: 156mg | Sodium: 391mg | Potassium: 481mg | Fiber: 1.1g | Sugar: 17.4g | Calcium: 47mg | Iron: 2mg