Asian cooking has always been a challenge for me. Their sauces are so different and using just the wrong ingredient or combination of ingredients can send your taste buds packing. I think cooking a sweet & sour dish can be the most difficult especially for me since I am so picky about my sweet and sour. Some recipes turn out rather bland and with a consistency of vaseline while others are too sweet or too sour. What to do?
I recently attended the Build Your Blog Conference right here in Salt Lake hosted by the wonderful ladies of Six Sisters Stuff. While I was there, I purchased their brand new cookbook. There are so many recipes, craft ideas and more throughout the pages of their book that you can sit down for hours and read. I found this Baked Sweet & Sour Recipe and it sounded like it would be just what I wanted!! I also "Lorified" it with some peppers and pineapple to give it a little extra.
Chicken:3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt
1 cup pineapple chunks
1/2 green pepper, chopped into half inch squares
1/2 red pepper, chopped into half inch squares
1/4 cup pineapple juice
Preheat oven to 325 degrees.
Cut chicken breasts into bite-sized pieces and season with salt and pepper. Place cornstarch and beaten eggs in separate bowls. Dip chicken into cornstarch then coat in egg mixture. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. I used olive oil in place of the canola since that is all I had at the moment.
Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce, pineapple juice and garlic salt.
And the sauce.. what can I say? The texture was perfect and it wasn't thick and goopy. I loved adding the pineapple juice since I like mine more sweet then sour. The veggies were a nice compliment as well. Hubby loved it as well and said I can cook this any time I want.
Thanks to the Six Sisters for creating this tasty Asian dish! I can't wait to try another recipe from your book.