Sweet and Sour Chicken (to die for!) with Coconut Oil and a Slow Cooker
We have some tough old roosters in the freezer. They are somewhat tasteless, but not with this recipe and a slow cooker!
We throw a whole frozen chicken in our slow cooker on low the night before, then take the meat off the bones to make this, but of course the easier way is to use chicken breasts.
Mel runs MelsKitchenCafe.com
Mel says: “Update 6/2012: Easily the most popular recipe on my blog, this sweet and sour chicken is a miracle of a dish.
My husband, Brian, requests it for his birthday, Father’s Day and any other day he has the craving (which seriously would be every day if I was willing to make it that often). Invented on a college budget more than ten years ago, it is absolutely divine and remains one of our family favorites. A million percent better than any takeout, the chicken bakes up tender with a beautiful crust and is coated perfectly with the sweet and tangy flavors of the sauce. Over the years, I’ve barely changed the recipe – but thanks to your comments, I have added a few tidbits to help make the whole coating-and-cooking chicken thing a bit less messy. Make this!
You’ll love it, I promise.”
Yield: Serves 4-6
- 3-4 boneless, skinless chicken breasts (about 1 kg)
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola, vegetable or coconut oil
- 3/4 cup granulated sugar (you can use 1/2 cup)
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce (Feel free to try Coconut Amino Sauce too)
- 1 teaspoon garlic salt
Mel and Brian’s Family in the USA. She says, I reside in the cold tundra of Northern Minnesota with my brood of five children, four boys and The Princess, and my hard-working husband.
To find out more, take a look at Mel’s Kitchen Cafe blog, www.MelsKitchenCafe.com
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