I'm going through this weird phase that, I admit, I don't fully understand. It's Chinese food.
My mom loves Chinese food. I remember growing up, she would frequently pick up beef and broccoli with an egg roll. It was her guilty pleasure. It wasn't until high school that I was even the tiniest bit willing to try it. It was okay. I wasn't impressed.
That all changed in college. Being from the OC (and missing home), I became obsessed with the popular show, "The OC." I swear, every single meal, those people ordered in Chinese or Thai food. Every single meal. It got to where my roommate and I would order-in Chinese before we even started an episode. We wanted to be prepared.
Fast forward about 7 years, and here I am, married, with only reruns of The OC to watch. Yet I still get the strongest craving for Chinese food. The difference is that I now have bills to pay and just can't justify spending $10 on rice and chicken. This has caused me to take matters into my own hands.
I very recently made Spicy Cashew Chicken, which was to die for. But Tim called me from his late night in the office solely to tell me that this Sweet and Sour Chicken was the best chicken I have ever made. Take it or leave it, but the pickiest eater in the world has spoken.
Also, yes, that is a paper plate in my picture. I have taken a stand against endless dishes and now buy paper. So sue me.
- 4 chicken breasts
- 1 cup cornstarch
- 1/4 cup oil
- 2 eggs
- 1/2 cup ketchup
- 1 1/2 cup sugar
- 1 cup distilled white vinegar
- 3 tbsp. soy sauce
- 2 tsp. minced garlic
- 1/2 tsp. red pepper flakes
Cut up chicken breasts.
Season using salt and pepper.
Place chicken in a deep bowl and cover with all the cornstarch. Mix well.
Heat oil over high heat.
Whisk eggs and pour over chicken. Mix well.
Once oil is heated, throw the chicken in the pan. Cook 5-7 minutes, stirring occasionally.
We're looking to brown the chicken, but it doesn't necessarily need to be cooked 100% of the way through. I probably cooked it 85% through. I'm using percentages because it makes me feel smart.
Combine sauce ingredients.
Pour half the sauce onto the chicken, turning so all the chicken is coated.
Back at 325 degrees F for one hour.
Every 15 minutes, turn and "baste" chicken with remaining sauce, leaving about 1 cup for the very end.
Once completely finished, pour remaining sauce over chicken. Serve with brown rice and spring rolls.
Love and Chinese,