Main Course Monday: Baked Sweet and Sour Chicken

Every once in a while, a recipe goes around Pinterest like a wildfire. Everyone I know posts it, and about a million people I don't know rant and rave about it saying it is the best thing they have ever and will ever make. I've heard that so many times- and I never believe it.

So this is one of those recipes. Everyone said it was amazing and they will never make Chinese food any other way and so on. Well, there is a lot of truth with this particular one. I have made this version of sweet and sour twice now, once with pork and once with chicken, and it is pretty close to the best I've ever made at home. Will I stop making anything else? Probably not, but my husband is not a huge fan of stir fry, and he has requested this more than once. That's a pretty good reason to stick with this recipe.

Sweet and Sour Chicken or Pork

3 to 4 boneless chicken pieces, like breasts or thighs OR 3 to 4 boneless pork chops or tenderloin
salt and pepper, to taste
1 cup corn starch
2 eggs, beaten
1/4 cup vegetable or canola oil

For the sauce:
2/3 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon salt

Steamed or fried rice, to serve

1. Preheat oven to 325°. Cut the chicken or pork into bite sized cubes. Season with salt and pepper to taste. To make the sauce, combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

2. Place the corn starch in a large plastic bag. Add the chicken pieces and toss to evenly coat all sides of the chicken. Remove the chicken from the bag, and discard any extra corn starch. Doing a few at a time, dip the chicken pieces in the beaten eggs. Set the pieces aside on a plate until all the pieces have been coated in the egg.

3. Heat a large skillet over medium to medium-high heat. Add the oil then cook the chicken until it is beginning to brown on all sides but has not cooked through. Stir frequently to break the pieces apart.

4. Place the chicken a large baking dish and cover with the sauce. Stir to evenly coat the pieces, then bake in the oven for about 1 hour, stirring every 15 minutes. Serve with steamed or fried rice. Enjoy!

Recipe adapted from Life as a Lofthouse.