My friend Heather told me about this recipe that she found on Pinterest for Sweet & Sour Chicken and raved about it. Being that I am an avid stalker of her Pinterest page AND that occasionally when she makes her marinated cheese she saves some for me, I trust her when it comes to food.
One of the things I miss most about being gluten free is being able to order Chinese take-out. Did you know soy sauce has gluten in it?? WTH?? Why? At any rate, I was skeptical about this recipe because if I am making an Asian dish I don’t want to see ingredients like ketchup, cuz– I mean– really?? But I trusted Heather and after tweaking this recipe a little, my whole entire family– INCLUDING Aubrey, the picky one– ate it and loved it. I’ll definitely make it again.
3 chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil
Sauce: (The sauce for the original recipe is much simpler and can be found on the link above.)
1/2 cups sugar
4 Tablespoons ketchup
1/2 cup white distilled vinegar (I used rice wine vinegar)