Winner, winner, chicken dinner!!!! Oh my goodness, just look at that glaze and the crispy coating. I’m so hungry right now! I just made this last week, but it’s going on next week’s menu again. It’s a tiny bit time-consuming, but oh so worth it! I could have eaten the entire batch by myself! Who needs Chinese takeout? Save your money and make this! Trust me. You can thank me later. 🙂I pinned this recipe from Mel’s Kitchen Cafe quite a while ago. I wish I had gotten around to trying it sooner! The sauce is so simple, and the ingredients are all regular pantry staples. I don’t know why I’ve never coated my chicken in cornstarch before-it gives it the most amazing crunch that holds up under that sweet and tangy sauce. So here’s the winning recipe (I wish I could take credit for it!) The only change from the original for me was the cooking time. It didn’t need a full hour to finish-probably because I cooked it a little longer in the oil first. It was still moist and delicious, though!
Sweet and Sour Chicken
- 3-4 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola oil
- 3/4 cup granulated sugar
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Preheat the oven to 325 degrees F.
- Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season 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. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour (or less, depending on how long you fried it first) turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.