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Baked Sweet and Sour Chicken with Fried Rice

*4 boneless Chicken Breasts, cut in bite size pieces

Dip each piece of Chicken in the following:

(First bowl, using your right hand for wet dipping in egg, (because this can get messy)

*1 Egg Beaten, in small mixing bowl

(Second bowl, using left hand for dry dipping in Cornstarch)

*1/2 cup Cornstarch, 1/4 teaspoon Deverle’s Seasoning and/or Salt & Pepper (or to your taste) in a small bowl

Place each egg and corn starched covered piece of chicken on a cooling rack until all are ready to be browned.

Brown chicken pieces on medium heat, in a pre-heated cast iron skillet with 3 tablespoons of light olive oil, add more if needed for each batch. You will probably do about 3 batches of chicken browning, depending on the size of your skillet.

Place all browned chicken pieces in a glass 9″ x 13″ greased baking dish and pour the following Sauce onto browned chicken.

Sweet & Sour Sauce

*3/4 cup Sugar
*4 tablespoon Tomato Ketchup
*1/2 cup Vinegar
* 2 tablespoon Soy Sauce
*1/2-1 teaspoon Garlic Powder

Mix together all Sweet & Sauce ingredients together and pour over the above chicken. Bake the chicken in the oven at 325*F for 50-60 minutes turning every 15-20 minutes until done.

*Note for extra sauce: Sometimes we like extra Sweet & Sour Sauce for dipping so we make another batch of sauce and add about 1-2 tablespoons Cornstarch. Then put Sweet & Sour Sauce in sauce pan, stirring constantly on medium heat on the stove until it thickens.

Recipe adapted from Friend Magazine April 1991.

See Family Favorite Fried Rice

Have a good day!

Jamie and Lindy

Baked Shrimp & Crab Egg Rolls

*1 cup cooked Ground Pork
*1 small canned Shrimp, drained
*1/2 cup Shredded Crab or imitation crab
*3 cups of soaked Mung Bean Noodles, I used a brand called; Dynasty, Saifun, Lungkow Bean Threads, (Soak Mung Bean Noodles in hot water for 1 minute or until soft.) cut into about two inch pieces after soaking
*1 small shredded Carrot
*1/4 onion or 1 Shallot, minced
*1 Clove Garlic, grated, pressed or minced
*Pepper to taste
*1 teaspoon Fish Sauce
*1/2 egg, beaten, used to hold mixture in shape

*1 package Egg Roll Wraps

Mix together, using 2-3 tablespoon of mixture for each Egg Roll Wrap (fold them as directed on package.) After folding brush the top and bottom of the Egg Roll with Extra Light Olive Oil. Place the Egg Rolls on baking sheet.

Hint: Use Silpat on an 1/2 baking sheet for best results.

Bake the Egg Rolls at 325* F. in oven about 20 minutes or until they start to turn brown on the corners.

Serve with Dipping Sauces of your choice; I like Sweet & Sour Sauce or Teriyaki Sauce.

Sweet & Sour Dipping Sauce

*3/4 cup Sugar
*4 tablespoon Tomato Ketchup
*1/2 cup Vinegar
* 2 tablespoon Soy Sauce
*1/2-1 teaspoon Garlic Powder
*2 tablespoon Cornstarch

In mixing bowl whisk together the above sauce ingredients. Then Cook in sauce pan, stirring constantly on medium heat until thickened. Refrigerate any leftover dipping Sauce.

Enjoy!

Jamie and Lindy

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Baked Sweet and Sour Chicken with Fried Rice

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