Sweet and Sour Chicken

sweet and sour chicken

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!

Ingredients:

For the Chicken
  • 3-4 boneless, skinless chicken breasts
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil
  • salt & pepper (as desired)
For the Sauce
  • 3/4 cup granulated sugar
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

Directions:

  1. Preheat the oven to 325 degrees.
  2. Heat oil in a large skillet over medium heat.
  3. Cut the chicken breasts into small pieces (about 1-inch in size).
  4. Season with salt and pepper.
  5. Place cornstarch in a large Ziploc bag. Place chicken into the bag with the cornstarch and seal. Shake to coat the chicken.
  6. 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.
  7. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
  8. 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.
  9. Bake for about one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
  10. Serve over cooked rice.

 

Recipe from: Mel’s Kitchen Cafe

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Sweet & Sour Chicken
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