I love love love my Monday's off. First of all it is so nice not to have to get up at 5:30am, I don't have to wake my baby up to take him to Grandma's house when it is dark and cold, I get to kiss, cuddle and play with Gabe all day long, I can clean my house and do laundry and finally spend time making a yummy dinner. Call me old fashioned, but I love to spend the day making a yummy dish for my hard working husband and have it waiting for him when he walks in the door after a long day at work and school. He deserves it!
A friend of mine Holly or PheMOMenon is an exceptional cook and has a really awesome food blog http://phemomenon.blogspot.com/ that I love to look at daily and last week through her blog I discovered another blog named "My Kitchen Cafe". It had all sorts of yummy dinner ideas and when I made my menu for the coming two weeks I think almost everything on it came from her blog. Yesterday, I made her Sweet and Sour Chicken. I personally am not a huge fan of Sweet and Sour Chicken. I have just never found a really good recipe for it that I liked much and it also doesn't help that I have a childhood memory of eating it and getting sick. Anyway, Brad on the other hand has always liked it so I was always on the lookout for a good recipe. THIS WAS IT! It was soooo good and will definitely be one that I make again and again.
Here is the recipe. I copied it straight from the "My Kitchen Cafe" blog and added my own pictures. You should check it out sometime. http://mykitchencafe.blogspot.com/
Sweet and Sour ChickenChicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil (I used vegetable oil)
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic saltBake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes. (NOTE-My sauce didn't thicken using this method, so I mixed a little cornstarch with water and added that. I worked great.)