You know that expression “you don’t know how much you like something until it’s gone”? Is that it? Or is it more like “you don’t know what you had until it’s gone”? Yes, that sounds better.
When we lived in Toronto, we had access to any type of food we wanted. There was Little Italy, Chinatown, Greektown on the Danforth, and the list goes on. Usually when we went to these areas, we would just wander the streets, peeking into the different restaurants, and finally choosing the one that had the most locals in it.
When you eat at restaurants that the locals eat at, you know you’re getting a more authentic version of their food. I remember just pointing at numbered dishes in Chinese restaurants, not really sure what we were about to get, but almost always loving every dish put in front of us.
Sadly, there aren’t a lot of great Chinese food restaurants here on the Mayan Riviera. They are typically found in the food courts in the malls, but an authentic Chinese restaurant is hard to find.
Now here’s the disclaimer for this recipe: this recipe is more of a food court, take-out, sweet and sour chicken as opposed to anything authentic. Now that I’ve said that, let me say this: it’s a delicious, easy, and crowd pleasing recipe.
I used to make batches of this and freeze in individual portions and sell it in our shop. I also always stored some in our own freezer, so that when I was too busy to cook for the kids, they could pop out a serving for them. I’m sure my son wishes I would still do this.
Most breaded chicken starts in flour, then into eggs, then into a breading. This is a different version, where you dip in cornstarch first and then the eggs. It makes it messy but fun to watch cook, as it kind of puffs out a bit and gives the chicken a nice coating.
If you want, add some veggies into it, but I prefer it much like you would find in a food court, just nice and sticky chicken.
- 2 lbs. boneless, skinless chicken breasts
- salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- vegetable oil for frying
- 2/3 cup sugar
- 1/2 cup ketchup
- 1 cup white vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoon garlic salt or powder
- 2 green onions, chopped
Cut into 1 inch cubes, season with salt and pepper. Dip chicken into cornstarch and coat, then into the eggs and coat well. Heat oil in a large skillet. Cook chicken until browned. Place in a baking dish.
For sauce: Combine all ingredients in a bowl except green onions and whisk until smooth. Pour evenly over chicken and combine well so all pieces are covered in sauce. Put dish into a 350 degree oven for 15 minutes or until warmed and cooked through. Sprinkle chopped green onions on top and serve with rice.