Sweet and tangy. I’m pretty sure this type of chicken is what keeps food courts across the country in business, because it’s what the taste buds are made for. But I avoid these like the plague at the food court because even just eating a sample makes me feel like I just ate something greasy and unnatural and I should avoid eating in general for the next day to make up for it.
This chicken, on the other hand, is full of goodness covered in a mix of sugar and vinegar, among other things, so it turns into sweet and sour goodness coming out of YOUR OWN OVEN. Sweet and sour chicken is, to me, something that sounds hard to make…but it’s so easy! So eat chicken and be merry. The end.
Baked Sweet and Sour 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
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
1 tablespoon soy sauce
1 teaspoon garlic salt
1. Preheat the oven to 325 degrees F.
2. 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.
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.
P.S. Props to my twin Annie for actually making this while I dashed home from the library.