Prep 15 mins
Cook 1 hr 15 mins
This is such an easy and delicious recipe I thought I would share it. I found this recipe on browneyedbaker.com.
For the Chicken
- 3 -4 boneless skinless chicken breasts (cut into chunks)
- salt and pepper, to taste
- 1 cup cornstarch
- 2 eggs (slightly beaten)
- 1⁄4 cup canola oil or 1⁄4 cup vegetable oil
For the Sauce
- 3⁄4 cup sugar
- 4 tablespoons ketchup
- 1⁄2 cup vinegar (preferably rice or white)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Preheat oven to 325 degrees.
- Season chicken with salt and pepper.
- Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
- Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
- Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
- Wisk together the sauce ingredients in a small bowl.
- Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
- Bake for 1 hour, turning the chicken every 15 minutes.
I usually try a recipe as-is first, but this one I tweaked a little. I eliminated the salt and pepper; did half brown and half white sugar; used low-sodium soy sauce; added pineapple chunks and used the juice from the pineapples. Served with rice. This recipe is a total hit! I served almost 30 children, almost all had seconds and some had thirds! Even the pickiest in the bunch had seconds! The only thing I'd do differently next time is add some vegetables, such as steamed broccoli, peas, carrots, peppers. This was yummy and is a definite repeat for our school's hot lunch program!
Really, really enjoyed this and am so glad to have found this recipe. We don't have any good quality Chinese restaurants in our small town so having the ability to make some yummy Sweet & Sour chicken has been fantastic.
Love this chicken. I serve with steamed broccoli and fried rice. I have made this recipe twice as printed and just made again but decided to not bread and fry the chicken to save time and a few calories. Baking without frying turned out great, I did thicken the sauce with some cornstarch. It was delicious and easy.