Sweet and Sour Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
For the sweet and sour sauce
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
Preheat oven to 325 degrees.
Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder
in large bowl - set aside.
In a large bowl, season chicken with salt and pepper, to taste.
Stir in cornstarch and gently toss to combine.
Working a few at a time, dip the chicken into the eggs.
Add chicken and cook until golden brown, about 1-2 minutes (I cooked the chicken a bit longer.)
Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with sweet and sour sauce.
Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken. ( I only had to bake it 45 minutes)
Serve immediately. We like rice with it.
This takes a while to make but it is so worth the time.
Both Ken and I love it.
Happy Eating 🍴
Edit: Tastes great made with shrimp instead of the chicken. Added pineapple chunks
and a bell pepper.
|Same recipe made with shrimp and chunks of pineapple and green bell pepper|