Baked Sweet and Sour Chicken

• servings: 6 servings
• active time: 1 hour
• total time: 2 hours

Ingredients

3-4 boneless, skinless chicken breasts (about 2 pounds)

Salt and pepper

1 cup cornstarch + 1/2 tsp salt

2 large eggs (beaten) -may need 3 eggs

1/4 cup canola, vegetable or coconut oil

Sauce: double the sauce!

1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce) -270 g to double sauce

4 tablespoons ketchup

1/2 cup apple cider vinegar (see note)-to double use 1/2 c rice vinegar and 1/2 c apple cider vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Directions

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 with 1/2 tsp salt. 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. Sprinkle salt over chicken.

Mix the sauce ingredients together in a medium bowl and pour over the chicken. When doubling sauce pour 1/2 over chicken abt 1 cup and follow note for other 1/2 cup sauce. Bake for one hour, uncovered, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice. 1 1/2- 2 cups dry rice cooked

Notes

Excellent but a lot of work!

see the recipe post for a ton of FAQ's about this recipe (substitutions, etc).

if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the recipe tions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes educes and thickens. Serve it on the side of the chicken.

Vinegar-often I’ll sub rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.

Nutrition

• Calories: 391 kcal
• Total Fat: 13 g
• Saturated Fat: 9 g
• Cholesterol: 127 mg
• Sodium: 801 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 26 g