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Bake Sweet and Sour Chicken

Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!


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Bake Sweet and Sour Chicken



  • Yield: 4-6 servings

  • Prep Time: 30 minutes

  • Cook Time: 1 hour

  • Total Time: 1 hour 30 minutes


Ingredients


Chicken:



  • 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


Sauce:



  • 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)

  • 4 tablespoons ketchup

  • 1/2 cup apple cider vinegar (see note for substitutions)

  • 1 tablespoon soy sauce

  • 1 teaspoon garlic salt


Instructions


Preheat the oven to 325 degrees F.


Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly 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 one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.


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