Sweet and Sour Chicken Recipe

Sweet and Sour Chicken Recipe

Skip the take out - this Sweet and Sour Chicken Recipe is so good that you’ll put it on the permanent rotation. Chicken is coated in a sweet and sticky sauce and baked to perfection.

Course Main Dish

Cuisine Asian

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 528kcal

Author Deborah Harroun

Ingredients

2 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 cup cornstarch
3 eggs lightly beaten
1/4 cup vegetable oil
1 cup sugar
6 tablespoon ketchup
3/4 cup apple cider vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons garlic powder

Instructions

Cut the chicken into bite-sized chunks. Season with salt and pepper.
2 1/2 lbs boneless skinless chicken breasts, salt and pepper
Preheat the oven to 325ºF.
Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9x13-inch baking dish and continue with the remaining chicken.
1 cup cornstarch, 3 eggs, 1/4 cup vegetable oil
In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
1 cup sugar, 6 tablespoon ketchup, 3/4 cup apple cider vinegar, 1 1/2 tablespoons soy sauce, 1 1/2 teaspoons garlic powder
Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

Notes

Adapted from Mel’s Kitchen Cafe

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include rice for serving.

Nutrition