Fresh Baked Sweet and sour Chicken


Baked Sweet and sour Chicken Fresh Baked Sweet and sour Chicken


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






  1. Preheat the oven to 325 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.





















NOTES






  • See the recipe post for a ton of FAQ’s about this recipe
    (substitutions, etc).

  • If you like extra sauce, double the sauce ingredients – pour
    half over the chicken and follow the recipe instructions; pour the other half
    in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10
    minutes until it reduces and thickens. Serve it on the side of the chicken.

  • Often I’ll sub in rice vinegar for the apple cider vinegar
    for a milder/slightly sweeter flavor.










This article and recipe adapted from this site







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