Sweet & Sour Chicken

Hello all of you lovely people! I have missed you all so much. I have missed blogging and cooking and everything! As you may have seen on Facebook, I found out in September that I am expecting and due in May! *yay!* Unfortunately, along with that wonderful news came the most horrible food aversions known to man. Until recently, the thought of most food has been completely stomach-turning. I have been living on boneless, skinless chicken breasts because that's been the only meat I can bare to touch. Luckily, once I hit the second trimester, a lot of my sickness magically disappeared! It's funny how that happens. On top of the sickness, my camera decided to go into hiding for over a month. It's funny, because you don't realize how many amazing picture opportunities there are until your camera is nowhere to be found. Luckily, she was hiding in a box of party decorations in my office!

Now, on to the recipe! The other day I found a recipe for sweet and sour chicken over at Mel's Kitchen Cafe. I ended up tweaking it just a little bit, and the outcome was amazing! The sauce is magical, the texture is divine and when served alongside a pile of delicious fried rice, it is simply out-of-this-world! And yes... it is better than takeout! ;)

Sweet & Sour Chicken Recipe {Print Recipe}

Ingredients:
3 - 4 boneless, skinless chicken breasts (cut into 1.5" pieces)
1.5 cups cornstarch
4 eggs (beaten)
Salt & pepper
36 ounces vegetable or canola oil

Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
2 teaspoons cornstarch
2 teaspoons cold water

Heat oil to 375 degrees. Season chicken pieces with salt and pepper. Roll chicken pieces in cornstarch, dip into egg and place into oil. Fry for 5-7 minutes, or until juices run clear. Place on paper towels to drain.

Place sauce ingredients (except water and cornstarch) in medium saucepan. In a small bowl, combine cornstarch and water and pour into saucepan. Over medium heat, cook sauce until it begins to bubble and thicken (about 4-5 minutes).

Pour sauce over cooked chicken pieces and mix well! Make sure each piece has plenty of sauce!

Serve with fried rice.