Love Sweet & Sour Chicken? This Sweet and Sour Chicken is one of the BEST you’ll ever come across. It’s an amazing dish you’d wish you found sooner, which you and your family will absolutely love! So no need to order takeout! Try it once and you’ll see how EASY and DELICIOUS it is you’ll be making it often! I’m hungry!
It’s easy and awesome! The chicken is coated in a sweet and sticky sauce made of sugar, apple cider vinegar, soy sauce, garlic salt and ketchup, and then baked to a perfect glaze while the chicken remains juicy and tender.
You get magnificent flavor. It’s the truth! That is magnificent flavor, texture, and entire dining experience that will leave you totally satisfied. A big “Thank You” to Mel at Mel’s Kitchen for this swoon-worthy recipe! It’s so WORTH IT!
Chicken coated in a sweet and sticky sauce and baked to juicy, tender perfection!
HOW TO MAKE SWEET & SOUR CHICKEN
Preparation time: 25 minutes
Cook time: 1 hour
- 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
- 1/2 to 3/4 Cup granulated sugar (depending on how sweet you want the sauce)
- 4 Tbs ketchup
- 1/2 Cup apple cider vinegar
- 1 Tbs soy sauce
- 1 Tsp garlic salt
- Preheat the oven to 325F.
- Cut the chicken breasts into 1-inch pieces. Season 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 1 hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
- 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.
Want Another Great Recipe? Now Watch How To Make Asian Honey Chicken!
Inspired by melskitchencafe.com