I regularly have all of these ingredients on hand. How about you? I love this recipe for Sweet & Sour Chicken for that reason and because it is delicious & easy (a wonderful combo)! I make it regularly and have served it at dinner parties as well. It is one of our favorites. I prefer to serve it with Jasmine rice. Enjoy!
Sweet and Sour Chicken
*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.
- 3-4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola, coconut, or vegetable oil
- ¾ cup granulated sugar
- 4 tablespoons ketchup
- ½ cup apple cider vinegar or rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Preheat oven to 325.
Cut the boneless chicken breasts into 1-inch chunks. 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.
Heat the oil in a large skillet over medium heat. Whisk the eggs in a shallow dish (I use a glass pie plate), then dip the chicken pieces in the egg. Fry coated pieces in the hot oil in a single layer. Cook for about 30 seconds on each side until golden, but not cooked through. Place the chicken pieces in a single layer in a 9×13 baking dish. Repeat with remaining chicken.
Mix sauce ingredients together and pour over chicken. Bake for one hour, turning chicken twice while cooking so it is evenly coated with the sauce. Serve over rice.