Baked Sweet and Sour Chicken

• 분량: 6 servings
• 총 시간: 2 hours

재료

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 (see note)

1 tablespoon soy sauce

1 teaspoon garlic salt

방향

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.

영양 정보

• 칼로리: 391 kcal
• 지방 전체: 13 g
• 포화 지방: 9 g
• 콜레스테롤: 127 mg
• 나트륨: 801 mg
• 탄수화물 전체: 39 g
• 식이섬유: 1 g
• 총 당류: 19 g
• 단백질: 26 g