Tuesday, June 23, 2015

My Recipe Box - Sweet and Sour Chicken with Bok Choy

I've tried a few recipes recently to reproduce Chinese take out. Finally success!!
I reduced the amount of meat as I was making it for only the two of us.
I served it with steamed rice and bok choy - click here for the recipe.

I found this recipe at Taste and Tell blog.


Serves: 4-6 servings

2 to 2½ lbs boneless, skinless chicken breasts I used boneless skinless chicken thighs
salt and pepper
1 cup cornstarch
3 eggs, lightly beaten I only used one as I used less chicken.
¼ cup vegetable oil
1 cup sugar
6 tablespoon ketchup
¾ cup apple cider vinegar
1½ tablespoons soy sauce
1½ teaspoons garlic powder

Cut the chicken into bite-sized chunks. Season with salt and pepper.
Preheat the oven to 325ºF.
Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9x13-inch baking dish and continue with the remaining chicken.
In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.


  1. I wouldn't mind. It has been a long while since I've had soy in anything, but as I recall, I didn't mind the taste.

  2. I may try this one - sounds good!

  3. I have been looking through your blog and am fascinated by all that you've done. What an interesting life you've had. I ended up at this recipe that sounds so easy as to be too good to be true. I'm going to try it though because to be able to make Chinese take out at home is a goal of mine. ;-)

    1. Thanks for dropping by, I often read your blog.
      This is really a good recipe, it's taken me a while t o find one that worked.


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