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Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!
But I’m happy (and yes, a little proud) to acknowledge that the delectable sweet and sour chicken recipe originated here (posted way back in 2008, it was one of the first recipes I ever shared on my blog!).
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:
- Preheat the oven to 325 degrees F.
- 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.
- 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.
- 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.
- 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.
Recipe Adapted From: melskitchencafe.com
source https://www.alanavaleria.site/2019/01/baked-sweet-and-sour-chicken_10.html
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