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This recipe is a pretty good replica of Americanized Orange Sweet and Sour Chicken.  I think it’s delicious and a whole lot cheaper than buying from a pricey Chinese restaurant.



For the chicken
3 to 4 boneless, skinless chicken breasts, cubed
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Season chicken chunks with salt and pepper.  Dip the chicken into the cornstarch, then the egg.  Fry in the oil until browned but not cooked through.  Place in a single layer on an aluminum-lined baking dish.


For the sauce
3/4 cup sugar
4 Tablespoons ketchup
1/2 cup vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Mix sauce ingredients together and pour over chicken.  If you want extra sauce for dipping, make a second batch and boil gently in a saucepan until thickened, approximately fifteen minutes. 


Bake for 30 minutes at 325F or until chicken is cooked through.  Turn chicken several times to coat evenly with sauce.  Add pineapple chunks the last ten minutes if desired.  Serve over steamed rice or with fried rice.

Recipe adapted from Mel’s Kitchen Cafe.

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