I stumbled across this recipe a few months ago and it has quickly become a family favorite. The perfect homemade version of sweet and sour chicken when you’re craving Chinese takeout.
This dish is a little time consuming (coating and pre-cooking the chicken), but don’t let that keep you from trying it. It is super simple to throw together and great for those looking to cook tasty food on a budget. The chicken bakes up slightly crispy on the outside and tender on the inside with an irresistible sweet and tangy sauce. Enjoy!
- 3-4 boneless, skinless chicken breasts
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- salt & pepper (as desired)
- 3/4 cup granulated sugar
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Preheat the oven to 325 degrees.
- Heat oil in a large skillet over medium heat.
- Cut the chicken breasts into small pieces (about 1-inch in size).
- Season with salt and pepper.
- Place cornstarch in a large Ziploc bag. Place chicken into the bag with the cornstarch and seal. Shake to coat the chicken.
- Whisk the eggs together in a shallow bowl. Dip the cornstarch-coated chicken pieces in the egg and carefully place them in a single layer in the hot skillet. Cook for 1-2 minutes, flipping each piece over to cook on the other side until nicely golden but not all the way cooked through.
- Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish, making sure to give each piece of chicken some sauce.
- Bake for about one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
- Serve over cooked rice.
Recipe from: Mel’s Kitchen Cafe