Chinese Restaurant Style Sweet and Sour Chicken

Soaking the chicken in the marinade makes the chicken so tender and moist. I hope that your family enjoys this dish as much as mine.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1/2 inch cubes

• MARINADE

• 2  tablespoons ketchup
• 1  cup water
• 1⁄2 cup vinegar
• 1  tablespoon soy sauce
• 1  cup  packed brown sugar

• SAUCE

• 1⁄4 cup butter (melted)
• 2  tablespoons cornstarch
• 2  tablespoons water
• 3  drops  red food coloring

• BATTER

• 1  cup all-purpose flour
• 2  tablespoons cornstarch
• 1 1⁄2 teaspoons baking powder
• 2  eggs
• 1⁄2 teaspoon  vegetable oil
• 1  teaspoon sugar

Directions

1. Mix marinde together and add chicken.
2. Marinate chicken in refrigerator from 1 hour to 24 hours.
3. Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
4. Remove chicken from marinde.
5. Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
6. Stirring often for 15-20 minutes or until thickened.
7. Dip chicken pieces into batter and fry until golden brown.
8. You can then place the chicken into the sauce or use the sauce as a dipping sauce.