Sweet and Sour Chicken

This is one of my favourite meals to make. Breading the chicken in cornstarch gives the chicken a nice crunch.

Serves 4


For the chicken:

3 boneless, skinless chicken breasts, cut into cubes

1 cup of corn starch

3 eggs

3/4 cup of sugar

1/2 cup of white vinegar

1/4 cup of ketchup

1 tbsp of soy sauce

1/2 tsp of garlic salt or powder

1/4 cup of oil

salt and pepper

Stir Fry:

1 medium onion, cut into chunks

1/2 green pepper, cut into chunks

1/2 red pepper, cut into chunks

1/2 yellow pepper, cut into chunks

1 stick of celery, cut into chunks

1/4 cup of edamame beans

1 clove of garlic, minced

2 tbsp of oil

salt and pepper



Step 1: Beat the eggs in a bowl. Place the cornstarch in a large bowl. Season each chicken piece lightly with salt and pepper. Dump the chicken pieces into the cornstarch bowl and coat. Now transfer to the egg mixture and coat as well.

Step 2: When you're ready to fry the chicken, heat the oil over med-high heat in a large frying pan. Add the chicken pieces when the oil is hot and brown the chicken on both sides, roughly 8 minutes altogether.

Step 3: Meanwhile, in a bowl mix together the sugar, vinegar, ketchup, soy sauce and garlic salt.

Step 4: When the chicken is browned on all sides, add the sauce over the chicken, reserving 1/4 cup of the sauce for the stir fry. Place a lid on the chicken and let the chicken cook more in the sauce until nice and sticky, roughly another 15-20 minutes.

Step 5: When the chicken is almost done, in a separate frying pan add the olive oil and let it heat up. Add the onion first and let saute for 2-3 minutes. Now place the celery, bell peppers and edamame beans and mix around, and saute for 4-5 minutes. Add the garlic and saute for 1 minute. Now place the reserved 1/4 cup of sauce and combine with the vegetables.

Serve with rice.