BAKED SWEET AND SOUR CHICKEN

Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!

INGREDIENTS
CHICKEN:
  •  1 cup cornstarch
  •  1/4 cup canola, vegetable or coconut oil
  •  2 large eggs, beaten
  •  3-4 boneless, skinless chicken breasts (about 2 pounds)
  •  Salt and pepper

SAUCE:
  •  1 tablespoon soy sauce
  •  1 teaspoon garlic salt
  •  1/2 cup apple cider vinegar (see note for substitutions)
  •  1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
  •  4 tablespoons ketchup


BAKED SWEET AND SOUR CHICKEN


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.

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