Too Good not to Re-Post!!

Yet another recipe I found while spending way too much time on Pinterest!  This is a delicious chicken recipe.  I put the BAKED in quotes because even though the chicken does bake in the oven covered in the sweet and sour sauce you do still have to pan fry the cornstarch/egg battered chicken first.  My 9 year old daughter loved this the most.  I've never seen her eat so much in one sitting.  I really loved it too although I did think that the "sour" part of the sweet and sour was very prominent in this dish.  Still totally delicious though and I will definitely be making this again soon.  I may try to reduce the amount of vinegar by a tablespoon or so to see if that changes the flavor at all.  You can find the orginal recipe at the blog Life as a Lofthouse. (*4/30/13) I just recently learned that this recipe was created by Mel at Mel's Kitchen Cafe

Ingredients:

3-4 boneless chicken breasts

salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil

3/4 cup sugar (I used 1/2 cup)

4 tbs ketchup

1/2 cup white vinegar (I used 1/4 cup of apple cider vinegar)

1 tbs soy sauce

1 tsp garlic salt

Preheat your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat the 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. In a small bowl using a whisk mix together, sugar, ketchup, vinegar, soy sauce and garlic salt and then pour evenly over the chicken. Bake the chicken in the sauce for one hour turning the chicken every 15 minutes or so. (I forgot this step and it came out perfectly fine).  

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I have always wanted to tackle the egg roll. After last night, I now know why I never have. LOL What a mess!!! It was fun to try and they actually came out really delicious but it was a lot of work and a lot of cleaning. I think if I had a fry daddy or something like that it would have been easier than using a boiling pot of oil. Either way, I am happy that I took the challenge. The pay off was the fact that the kids both loved them.




Ingredients:

8-10 egg roll wrappers
3/4 -1 pound chicken cutlets, sliced into thin strips
1 small onion, chopped
1 package of sliced mushrooms
1 T. crushed garlic
1/2 bag of broccoli slaw mix (or regular cole slaw mix)
1/2 cup of soy sauce
1/2 cup of hoisin sauce
1/4 cup of mustard (any kind)
4 T. oil

Preparation:

For filling:

Mix soy sauce, mustard and hoisin sauce together in a medium bowl. Toss chicken strips with the sauce mixture and set aside (you could also do this in advance and leave in the refrigerator to marinate). On medium high heat, saute onion and mushrooms in 1/2 the oil until very tender. Add garlic and broccoli mix and continue to cook down until soft. Remove from pan. Add more oil and cook chicken strips through. Add back the veggie mixture to the chicken and continue to cook until the liquid reduces. Remove from heat to cool enough to handle.

Assembling egg rolls:

On clean. dry work surface, place approx 2-3 tablespoons (more if your wrapper is larger) of mixture on one side of the egg roll wrapper leaving a 1/2 border around the sides of the wrapper. Roll wrapper around mixture, folding in the sides. At the end, wet your index finger and rub along all the sides of the wrapper in order to seal the ends well. Repeat until all of the filling or the wrappers are gone.

Here is another way to roll an egg roll:
On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons (more if your wrapper is larger)of filling near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.

Heat oil on medium heat. Fry egg rolls two at a time. DO NOT WALK AWAY!!! These will fry up quickly. Fry until golden brown on all sides. Place on paper toweling to drain.
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