Entrees - Poultry
Sweet & Sour Chicken
| Servings: |
4-6 |
8-12 |
12-18 |
16-24 |
20-30 |
24-36 |
| Ingredients: |
|
|
|
|
|
|
|
Chicken breasts;
boneless, skinless |
5 |
10 |
15 |
20 |
25 |
30 |
| Garlic powder |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
| Eggs; beaten |
4 |
8 |
12 |
16 |
20 |
24 |
| Cornstarch |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
| Cooking oil |
|
|
|
|
|
|
| Sauce: |
|
|
|
|
|
|
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Ketchup |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
| Soy sauce |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| White vinegar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
| Chicken broth |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
Assembly Directions:
To prepare chicken: cut chicken breasts into
even width strips, or into similar size
chunks/nuggets. As you cut each breast, put the
pieces in a bowl and sprinkle with garlic powder.
Put some oil in the bottom of a skillet and turn the
burner on medium-low. Put about an inch of
cornstarch in the bottom of a wide bowl. Dip the
chicken pieces in the beaten egg, and then roll in
the cornstarch. Using tongs, remove the coated
chicken pieces from the cornstarch to the hot oil in
the skillet. Turn the chicken pieces every few
minutes so they get browned and cooked through. When
they are cooked through, remove them to a plate
covered in paper towels to drain. Continue until all
the chicken is cooked and browned. Allow chicken to
cool thoroughly.
For the sauce: in a medium sized bowl, mix
together the sugar, ketchup, soy sauce, vinegar and
chicken broth. Mix well. Pour into a freezer bag.
Label, seal and freeze.
When the chicken is cool, put it into a freezer bag
or container. Label, seal and freeze.
Freezing and Cooking Directions:
To serve: thaw both bags. Heat through and allow
sauce to thicken by: a) put chicken pieces in a
casserole and pour the sauce over it. Bake in 350
degree oven for 30 min or so, until heated thru and
bubbly. b) put chicken and sauce in a sauce pan on
the stove. Heat on medium until heated through and
the sauce is as thick as you want it to be. c) put
the chicken and sauce in a crockpot and heat on low
for 1 1/2-2 hrs, until chicken is heated through and
sauce is hot and bubbly. Serve over rice.
Tammy’s Comments:
This can be a time consuming recipe, but is worth
every minute because it is SO good!!!! If your kids
don't like the sauce, re-heat the chicken in the
microwave or on a cookie sheet in the oven, and
re-heat the sauce in a pan on the stove. Serve the
kids the chicken without the sauce, like nuggets.
Then you can enjoy the chicken and sauce. The
leftovers of this reheat great in the microwave, and
are just as tasty as the first time!
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.