Crispy Baked Sweet and Sour Chicken
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
For the Sweet and Sour Sauce:
1/2 cup granulated sugar
1/4 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 tablespoon garlic powder
1 tablespoon cornstarch (optional, for thicker sauce)
Directions:
Prepare the Chicken:
Preheat your oven to 325°F (163°C).
Season the chicken pieces with salt and pepper.
Coat each piece of chicken in cornstarch, then dip into the beaten eggs.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary. Transfer the browned chicken to a greased 9×13-inch baking dish.
Make the Sweet and Sour Sauce:
In a medium bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder until well combined.
If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, then stir it into the sauce mixture.
Bake the Chicken:
Pour the sweet and sour sauce evenly over the chicken in the baking dish.
Bake the chicken, uncovered, for 1 hour, turning the chicken every 15 minutes to ensure it’s fully coated and evenly cooked.
Serve:
Once baked, remove the chicken from the oven and let it rest for a few minutes.
Serve the sweet and sour chicken over steamed rice, and garnish with sliced green onions or sesame seeds if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 4 servings
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