Sweet and sour chicken—it’s like a rollercoaster for your taste buds. Maybe it’s the tangy sauce that reminds me of those vivid sunsets we had last summer, or perhaps it’s the way the crispy chicken dances in the pan. Whatever it is, this recipe has a way of making an ordinary Tuesday feel like a mini celebration.
Steps
- Preheat your oven to 325°F (163°C). Cut chicken breasts into pieces about an inch in size, then season them lightly with salt and pepper.
- Place cornstarch in a large resealable bag, add the chicken pieces, and seal the bag. Shake it until the chicken is thoroughly coated with cornstarch.
- Beat the eggs in a shallow dish. Heat oil in a large skillet over medium heat until it is very hot. Dip each cornstarch-coated chicken piece into the egg, then place it in the skillet.
- Cook the chicken for 20-30 seconds on each side until the exterior is golden, but the inside remains uncooked. Transfer the chicken pieces to a baking dish.
- In a bowl, mix together the sauce ingredients: sugar, ketchup, vinegar, soy sauce, and garlic powder. Pour this sauce over the chicken in the baking dish.
- Bake the chicken in the oven for one hour, turning it once or twice to ensure it is evenly coated with sauce. Serve the baked sweet and sour chicken over steamed rice.
Ingredients
- 3-4 boneless, skinless chicken breasts (approximately 2 pounds)
- Salt and pepper (to taste)
- 1 cup cornstarch
- 2 large eggs, beaten
- ¼ cup canola, vegetable, or coconut oil
- ½ to ¾ cup granulated sugar (depending on desired sweetness)
- 4 tablespoons ketchup
- ½ cup apple cider vinegar (or substitute with rice vinegar for a milder taste)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Nutritional Values
Calories: 2346kcal | Carbohydrates: 234g | Protein: 156g | Fat: 78g | Saturated Fat: 54g | Cholesterol: 762mg | Sodium: 4806mg | Fiber: 6g | Sugar: 114g
FAQ
- Can the sugar content be reduced in the recipe?
- Yes, many people have successfully reduced the sugar to 1/2 cup. The recipe is quite adaptable to taste preferences.
- Why does the vinegar have such a strong smell during baking?
- Vinegar tends to emit a powerful aroma while baking, but this dissipates during the cooking process, leaving a delightful sweet and sour flavor.
- Is it possible to substitute a different type of vinegar for apple cider vinegar?
- Certainly! Rice vinegar is a popular alternative due to its milder and slightly sweeter taste. Some have also used white vinegar with good results.
- Can I replace cornstarch with another ingredient?
- While all-purpose flour won’t provide the same light coating, tapioca flour or starch is a good substitute that works well.
- Is the one-hour baking time for small chicken pieces correct?
- Yes, the one-hour baking time is accurate. This duration allows the sauce to thicken and develop its flavors while ensuring the chicken is cooked through. However, some have experimented with reducing the time to 30 minutes, though the sauce may not thicken as much.
Tips
- To ensure your chicken pieces are crispy on the outside, make sure the oil in your nonstick pan is hot enough to make the chicken sizzle immediately when added.
- Experiment with the type of vinegar you use in the sauce for different flavors. Rice vinegar offers a milder, slightly sweeter taste compared to apple cider vinegar.
- If you enjoy having extra sauce, consider making a double batch. Use half for baking the chicken and simmer the other half on the stovetop to serve as a side sauce.
- For additional flavor and texture, feel free to add pineapple chunks or vegetables like peppers and onions during the baking process.
Equipment
- Nonstick Pan
- 9×13-inch Baking Dish
- Large Skillet
- Gallon-sized Ziploc Bags
- Shallow Pie Plate (for whisking eggs)
