Baked Sweet and Sour Chicken
Chicken breast pieces coated in cornstarch and egg, seared for seconds and baked for 1 hour in a sweet, tangy sauce of sugar, ketchup, apple cider vinegar and soy sauce.
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Ingredients
- 3 to 4 chicken breasts boneless and skinless, about 2 pounds total, cut into 1-inch or slightly larger pieces
- salt for lightly seasoning the chicken
- black pepper for lightly seasoning the chicken
- 1 cup cornstarch
- 2 eggs large, beaten
- 1/4 cup canola oil or vegetable or coconut oil
- 1/2 to 3/4 cup granulated sugar to taste
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Instructions
- Preheat the oven to 325°F.
- Cut the chicken into 1-inch or slightly larger pieces and season lightly with salt and pepper. Put the cornstarch in a gallon-size zip-top bag, add the chicken, seal and toss to coat.
- Whisk the eggs 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 in the egg, then place it in a single layer in the skillet. Cook for 20 to 30 seconds per side, until the crust is golden. The chicken will not be cooked through.
- Transfer the chicken to a single layer in a 9x13-inch baking dish. Repeat the dipping and searing with the remaining chicken.
- Mix the sugar, ketchup, apple cider vinegar, soy sauce and garlic salt in a medium bowl. Pour over the chicken.
- Bake for 1 hour, turning the chicken once or twice to coat it evenly with sauce. Check that the chicken reaches 165°F with a food thermometer.
- Serve over hot, steamed rice.
Notes
Salt and pepper are to taste and are not counted in the nutrition. Rice for serving is not included. The quick sear only sets the coating; the chicken cooks in the oven.
Nutrition
Serving: 1servingCalories: 452kcalCarbohydrates: 43.8gProtein: 36.5gFat: 13.1gSodium: 543mgFiber: 0.3gSugar: 23.4g