Sweet and Sour Chicken

There is something magical about combine two opposite ingredients like sweet and salty or sweet and sour. I have made several different versions of sweet and sour chicken, but this recipe is the #1 choice out of all of my experiments. It is not only delicious, but the chicken is not deep fried like most other recipes. I thought the chicken would not be as tasty since it was not breaded and deep-fried, but to my surprise, this version of sweet and sour chicken is better than restaurant style or deep-fried. It was worth the sharing.

Rebecca’s Baked Sweet and Sour Chicken

  

For the Chicken:

3-4 boneless, skinless chicken breasts,

cut into chunks

Salt and pepper, to taste

1 cup cornstarch

2 eggs, slightly beaten

¼ cup canola or vegetable oil

For the Sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup vinegar (preferably rice or white)

1 tablespoon soy sauce

1 teaspoon garlic powder

(I often double the sauce)

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. 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.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.