Sunday, July 14, 2013

Lion House Sweet and Sour Chicken

I made this recipe and it was FABULOUS! We gobbled up the leftovers, too. It seriously tastes like takeout Chinese chicken. Yum. And I made the first version - totally worth it! We ate ours over rice, but you can put them in tortillas or eat plain. I found the recipe here.

Lion House Sweet and Sour Chicken


2 teaspoon garlic salt
1 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch
1 1/2 cups sugar
1 cup vinegar
1 cup chicken GF* Broth
7 tablespoons ketchup
2 tablespoon GF soy sauce
7 to 8 boneless, skinless chicken breasts

Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.

1st Version: Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, ketchup, and soy sauce in medium bowl.

Pour over chicken. Bake uncovered for 1 1/2 hours. Turn chicken once or twice.

Faster, easier version – When time is limited

Same recipe as above, only eliminate frying your chicken, and add 3 large tablespoons cornstarch to the above sauce recipe.

Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, (plus 3 TBSP corn starch) with wire whisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

So Easy, and so good! This dish is great for company. Leftovers are wonderful.
The chicken needs to be (fall apart) tender! Serve this over rice.

GF* = Gluten Free

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