Whenever the question comes up (which is quite often) – “What should we have for supper”? – Callie’s quick to say, “Sweet and sour chicken”. I know it will never compare to some of her favorite Chinese food restaurants but it probably comes in a very close second. It wasn’t until this past summer that I came up with this “keeper”. And, best of all, it’s not that hard to make.
This recipe begins with cutting up chicken breasts into one inch chunks. I suppose you’re gonna ask, “how much chicken”? I usually make this by sight more than by recipe. So, I’m going to say three large breasts for the four of us. I put flour, salt, pepper and garlic powder in a large zip lock baggie and shake the chicken pieces until they’re covered.
I add Crisco to my cast iron skillet and preheat. When the oil is good and hot, fry the chicken pieces until golden brown and no pink center.