Baked Sweet And Sour Chicken

How to make 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:

– 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.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

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Frequently Asked Questions:

Can I use a different type of meat instead of chicken?

Yes, you can use other meats like pork or tofu as a substitute for chicken in this recipe. Adjust the cooking time accordingly based on the meat you choose.

Can I make the sauce less sweet?

Absolutely! The sweetness of the sauce is customizable. Start with the lower amount of sugar (1/2 cup) and adjust to your taste preference.

You can also add a bit more vinegar or soy sauce to balance the sweetness.

Is there a gluten-free alternative to cornstarch for coating the chicken?

Yes, you can use arrowroot powder or potato starch as a gluten-free alternative to cornstarch for coating the chicken.

Can I prepare this recipe ahead of time?

Yes, you can prepare the coated chicken and the sauce ahead of time and refrigerate them separately.

When ready to bake, pour the sauce over the chicken and proceed with the baking instructions.

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven until warmed through.

Is it necessary to marinate the chicken before coating it with cornstarch?

In this recipe, marinating the chicken is not necessary as the sauce adds plenty of flavor.

However, if you prefer, you can marinate the chicken in a mixture of soy sauce, garlic, and ginger for added taste.

Can I bake the chicken at a higher temperature for a shorter time?

While the recipe calls for baking at 325 degrees F (162 degrees C), you can bake at a higher temperature, such as 375 degrees F (190 degrees C), for a shorter time (around 40-45 minutes). Keep an eye on the chicken to avoid overcooking.

Can I use a different type of vinegar if I don’t have apple cider vinegar?

Yes, you can use white vinegar or rice vinegar as a substitute for apple cider vinegar.

The flavor may vary slightly, but it will still work well in the sweet and sour sauce.

Can I make this recipe ahead of time for a party or event?

Yes, you can partially prepare this recipe ahead of time. You can coat the chicken with cornstarch and store it in the refrigerator.

However, it’s best to make the sauce and bake the chicken just before serving to maintain the crispy texture.