Recipe Critic Sweet And Sour Chicken

Heat 1 tablespoon oil in a large nonstick skillet over medium high.

Recipe critic sweet and sour chicken. In a large bowl toss chicken with 1 tablespoon each soy sauce and cornstarch salt and pepper. Simmer 1 minute or until slightly thickened. Bring sauce to a boil over med high heat and cook uncovered for about 5 minutes or until slightly thickened.

Preheat oven to 325 degrees. Add the chicken skin side up reduce heat to low cover and let simmer for 30 35 minutes until cooked through and tender. Yes you dip the chicken first in the cornstarch.

Stir fry 6 minutes or until chicken is browned and done. Dip chicken into cornstarch then coat in egg mixture. Remove chicken from pan onto a clean plate.

In separate bowls place the cornstarch and slightly beaten eggs. In another bowl combine remaining soy sauce and cornstarch vinegar ketchup sugar and 1 2 cup water. Add chicken mixture allowing any excess egg white mixture to drip back into bowl.

Cut your chicken breasts into bite sized pieces and season with salt and pepper. Pour over chicken and bake for 1 hour. Preheat oven to 325 degrees.

Cut chicken breasts into bite sized pieces and season with salt and pepper. Add the drained pineapple and peppers. I stirred the chicken every 15 minutes so that it coated them in the sauce.