Baked Sweet and Sour Chicken

INGREDIENTS

CHICKEN:

•  3-4 boneless, skinless chicken breasts (about 2 pounds)
•  Salt and pepper
•  1 cup cornstarch
•  2 large eggs, beaten
•  1/4 cup canola, vegetable or coconut oil

SAUCE:

•  1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
•  4 tablespoons ketchup
•  1/2 cup apple cider vinegar (see note for substitutions)
•  1 tablespoon soy sauce
•  1 teaspoon garlic salt

INSTRUCTIONS

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

NOTES

See the recipe post for a ton of FAQ's about this recipe (substitutions, etc).

If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Often I'll sub in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.

Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• salt salt water for cooking pasta
• 2 tbsp unsalted butter
• 2 tbsp all purpose flour
• 2 cups 2% milk
• 10 oz extra sharp cheddar cheese block, it melts smoother
• 8 oz Monterrey Jack cheese block, it melts smoother
• 3 oz cream cheese
• 1/2 tsp smoked paprika
• salt
• fresh cracked black pepper

US Customary - Metric

Instructions

1. Bring a large pot of water to boil and season with salt. Cook pasta according to the box instructions. Drain completely once pasta is cooked.
2. While pasta is cooking, grate cheese and prepare the cheese sauce. 
3. Melt butter in a large pot over medium heat. 
4. Whisk in flour and once it's combined, start pouring in milk while constantly stirring. Keep whisking until all incorporated. 
5. Cut cream cheese into small pieces and add it to the pot. Stir and let cream cheese mix into the sauce.
6. Add cheeses a handful at a time while slowly stirring. 
7. Season with paprika, salt, and pepper. 
8. Once all cheese is melted and smooth, add pasta. Stir until all completely combined. Let it cook on medium-low for a few minutes and serve.