Description
This Sweet and Sour Chicken recipe features tender chicken breasts coated in cornstarch and lightly pan-fried before being baked in a tangy, flavorful sweet and sour sauce. The dish delivers a perfect balance of sweetness, tanginess, and a hint of savoriness, making it a delightful meal for family dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (about 1 ½ pounds)
- Salt and pepper, to taste
- 1 cup cornstarch
- 3 large eggs
- 1/4 cup vegetable oil
Sweet and Sour Sauce
- 3/4 cup granulated sugar
- 4 tablespoons ketchup
- 1/2 cup distilled white vinegar
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon garlic salt
Instructions
- Prepare the chicken: Preheat your oven to 325° F. Cut the chicken breasts into 1-inch pieces. Season the chicken pieces with salt and pepper to taste.
- Coat the chicken: Place the cornstarch in a shallow dish. In a separate medium bowl, crack the eggs and beat them well. Dip each chicken piece first into the cornstarch to coat thoroughly, then dip it into the beaten eggs.
- Pan-fry the chicken: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Quickly pan-fry the coated chicken pieces just until they are slightly browned on the outside but not cooked through, about 2-3 minutes per batch.
- Arrange and prepare sauce: Transfer the partially fried chicken pieces into a greased 9×13-inch baking dish. In a bowl, whisk together the sugar, ketchup, distilled white vinegar, low sodium soy sauce, and garlic salt until the sauce is well combined.
- Bake the chicken: Pour the sweet and sour sauce evenly over the chicken in the baking dish. Place the dish in the preheated oven and bake uncovered for 45 minutes. Stir the chicken every 15 minutes during baking to ensure each piece is evenly coated and cooked through.
- Serve: Once done, remove from the oven and serve your delicious sweet and sour chicken hot, accompanied by rice or your favorite side dishes.
Notes
- Make sure not to overcook the chicken pieces during pan-frying since they will continue cooking in the oven.
- Stirring every 15 minutes while baking helps to coat the chicken evenly and prevents it from drying out.
- You can adjust the amount of sugar or vinegar to suit your personal preference for sweetness or tartness.
- Using low sodium soy sauce helps keep the saltiness balanced.
