No matter how diligently I plan our plans each week, there are still some nights when I just don’t feel like cooking and ordering take-out sounds like the best idea ever. And 9 times out of 10 when I want to order out, I want Chinese food. That presents its own problems though. First, Shane and I don’t see eye to eye on our favorite local Chinese restaurant. He thinks the one I like is too fancy and I find his too greasy. And sure, we could just order from both places, but it’s a hassle since they’re on opposite sides of town. Also, the portions (at least at the places by us) are insane. I don’t normally mind leftovers, but after the 3rd meal in a row of reheated Chinese food, I’m totally over it.
So, now you know why I’m always searching for recipes to make take-out at home. Even if I do have to cook, I look forward to these homemade dishes so much it motivates me to get in the kitchen even when I’m really not feeling it. It’s been forever since I’ve had sweet and sour chicken – probably going back to the days of eating in the mall food court in high school – but I adore it. I wasn’t sure what to expect from this recipe since the sauce has so few ingredients, but it was great! The chicken is quickly browned on the stove top, then transferred to a baking dish where the sauce is added and the whole thing is baked for an hour. When it emerged from the oven, the sauce had thickened perfectly, and both the sweetness and tang really come through. Shane doesn’t even really like sweet and sour chicken (this was a totally selfish addition to the menu plan!), but he devoured his portion.
As soon as I find a homemade recipe to replicate the fried rice we get in restaurants, it’s going to get very hard to justify ordering Chinese take-out ever again 
Sweet and Sour Chicken
barely adapted from Fake Ginger
Chicken
1 pound boneless, skinless chicken breasts (or tenderloins), cut into 1-inch pieces
1/2 cup cornstarch
2 large eggs
1/4 cup canola oil
Sauce
3/4 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Preheat oven to 325 F. Spray a 9×13-inch baking pan with nonstick cooking spray.
Place the chicken in a pie plate (or other wide, shallow dish). Season with salt and pepper and then sprinkle the cornstarch over the top. Toss to coat. Add the eggs to a second pie plate and beat with a fork to break them up. Transfer the chicken to the eggs (shaking off excess cornstarch first) and coat the pieces thoroughly.
Set a large skillet over medium-high heat and add the oil. When it shimmers, add the chicken. Cook, turning occasionally, until brown on all sides (you don’t have to worry about cooking it through right now). Transfer the chicken to the prepared pan.
Whisk the sugar, ketchup, vinegar, soy sauce and garlic salt together in a large measuring cup. Pour over the chicken. Bake for 1 hour, tossing the chicken every 15 minutes – the sauce will thicken as it cooks. Serve over rice.
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
When I first started going to Chinese restaurants, Sweet and Sour Chicken was the ONLY thing I would eat. Every single time. For years and years. Then I branched out and I haven’t returned or had it in literally years. Seeing this makes me want some again…and now I can make it myself with this recipe. Thanks. It looks really good.
I’ve made sweet and sour chicken only once and it’s been along time. It used to be my ultimate favorite Chinese food when I was a kid. I must make this!
Mmm, one of my boys’ favorites! We need to go on a fried rice recipe mission. They don’t have the good stuff in Colorado and I haven’t found a decent recipe yet.
Dude, I never want to cook during the week! It’s just too hard and exhausting! And I’m the same as you – my mind always goes to Chinese take-out but we don’t really order it since Jason hates Chinese food, unless I make it, of course haha.
I totally love this dish. I’ve made a Martha Stewart sweet and sour chicken dish before but this looks like its 1000000x better! I’ll make this one weekend and bring the leftovers to work! So excited
The husband and I have the same problem..so we purchased a wok! best thing we ever bought..the favorite recipes so far are Kung Pao Chicken and the pork fried rice recipe on the back of the wok box! Modified heavily, of course. We’ve added minced ginger, pea pods and water chestnuts…along with less meat and a switch of where we add the garlic. Then we went and got some fried rice out…and both proclaimed ours to be much better! We just nned a general Tso’s that doesn’t get soggy and we’ll never go out for Chinese again!
I starred this to try it later, I can’t wait. Thanks for posting, I am with you, I love Chinese food. If you are interested, this is my favorite fried rice. I am not sure what kind you like normally so I can’t say if it’s what you are looking for…..:)
http://www.girlplusfood.net/2011/10/fried-rice.html
Nice work. I will gladly a couple of thoughts regarding fried rice, but not in a comment form. If interested, write me at http://scrout1944@msn.com
Cook on!!!
Love this curry
Happy to follow u. Check out my blog in ur spare time
http://www.followfoodiee.com/
I think I might make this for dinner this week! I have everything here already and it sounds just delicious.
This looks better than take-out!
Your sweet and sour chicken looks nice. I once used to make this dish too…. =) I’m missing it….
Made this tonight and loved it! I didn’t realize how easy it could be to make sweet and sour chicken at home! Kids gobbled up double helpings of this. Thanks!