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!

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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