Sarah: 2008 Cooking Adventure, Week 16

To fully embrace this recipe, one should:
- Hear one's sister exclaim "Wow. Nice, plump breasts!" to you. Unfortunately, she was talking about the chicken.
- Set off the fire alarm. When the baby is a teensy bit fussy. Because, that's considerate.
- Once again serve an untried recipe to one's friends. I wonder if they live in fear of what I'll serve to them next. At least so far no one has complained of food sickness...
- Take zero pictures. Oops.

Over five months ago, Jeremy invited me to a recipe exchange and shared his beloved Sweet and Sour Chicken. Then, when I embarked upon my weekly cooking goal, he again encouraged me to try his recipe. Finally, I got around trying it out. Thanks, Jeremy! The tasty recipe (which Jeremy recommends you try cold when eating the leftovers. It'll change your life.) is not too difficult and makes a ton of food.
Recipe after the jump.

Sweet and Sour Chicken (Not the chinese type)

4-6 boneless, skinless chicken breasts, cut up into strips or chunks
(we fed 6 adults, with at least one or two extra servings, with five breasts)

In container one: beaten eggs (I think I only used two eggs total)
In container two: a mixture of half flour and half cornstarch (Maybe 1/2 cup each?) Dip the strips in the egg then the flour mixture and brown in a pan with canola oil (just enough to coat the bottom of the pan) until just browned, not cooked through. Drain on paper towels. In another bowl mix:

3/4 c ketchup
1 c sugar
1/3 c soy sauce
1/2 c chicken stock

You can adjust these amounts to taste, and Jeremy recommends that you double the sauce, so that you have plenty. Don't be freaked out. I was a little worried that 2 cups of sugar for a sauce would be freaky, but it was tasty.

Combine sauce with cooked chicken and bake in a casserole dish for 45-55 mins on 350°. Serve over rice.