SWEET AND SOUR CHICKEN

INGREDIENTS
Chicken:
  • 3-4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • ¼ cup canola, vegetable or coconut oil
Sauce:
  • ½ to ¾ cup granulated sugar, depending on how sweet you want the sauce
  • 4 tablespoons ketchup
  • ½ cup apple cider vinegar (see note)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt
INSTRUCTIONS 
  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
NOTES
  • FAQ’s: see the recipe post for a ton of FAQ’s about this recipe (substitutions, etc).
  • Sauce: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
  • Vinegar: often I’ll sub in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.
Recipe by Mel's Kitchen Cafe Original Recipe

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