When I lived in China two summers ago, there was this little hole-in-the-wall restaurant that made the best sweet and sour pork I've ever had. I can't even count how many times we ate there that summer. I think the restaurant employees knew what we were going to order before we could even say it. I've craved that sweet and sour pork so many times since I've been back. Chinese food in America doesn't even begin to do real Chinese food justice, but I can appreciate the sweet and sour chicken that Chinese restaurants sell here. Recently I stumbled upon this recipe for sweet and sour chicken and knew I had to give it a try. I had never fried anything before, so that was a new experience, but I was pleased with the results. I'd still rather have sweet and sour pork from a little restaurant in the back streets of Suzhou, China, but until I can make it back there, this is pretty good.
Sweet and Sour Chicken
3-4 boneless, skinless chicken breasts, cut into chunks
salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
1/4 cup canola or vegetable oil
3/4 cup sugar
4 Tbsp ketchup
1/2 cup rice or white vinegar
1 Tbsp soy sauce
1 tsp garlic powder
Season chicken with salt and pepper. Working in two batches, toss the chicken pieces in the cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all the sides are browned.
Place the chicken in a single layer in a 9x13 baking dish.
In a small bowl, whisk together the sugar, ketchup, vinegar, soy sauce, and garlic powder. Pour evenly over the chicken, turning the chicken to make sure each piece is coated. (I found that I didn't need to use all of this sauce.)
Bake at 325 degrees for 1 hour, turning the chicken every 15 minutes.
source: recipe from brown eyed baker