Who needs take out when you have this DELICIOUS recipe for Sweet and Sour Chicken!
Homemade Sweet and Sour chicken
Let’s face it, finding good Chinese food can be challenging in the suburbs. Lately, I’ve had some of the worst food from local Chinese restaurants and have declared being done with them completely. Currently, I’m in search of a good quality Chinese restaurant in the city (suggestions welcomed). While I await the quality of Chinese restaurants to elevate I’m turning to this simple recipe that always satisfies my craving.
This no fail recipe of Sweet and Sour Chicken takes a few extra steps versus ordering take out, but is easier to make than you probably would assume. As I continue my search for that Chinese restaurant that wows, I’m going to keep making this amazing dish over and over again.
What to serve with sweet and sour chicken
Serve this Sweet and Sour Chicken over rice of your choice. I prefer topping this sweet chicken with green onion for that extra crunch and to balance the sweetness. The beloved Soy Sauce is a condiment that I never go without while indulging in Chinese food. This sweet chicken topped with salty soy is a combination to be savored. I’m challenging you to give this recipe for Sweet and Sour Chicken at home today!
2 perfected methods for cooking white ricePrint
- 4 chicken breast
- 3/4 cup corn starch
- 2 large eggs
- 1/4 cup canola oil plus more
- 1/2 cup sugar
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1.5 tablespoons soy sauce
- 1 teaspoon garlic salt
- Green onion
- Soy sauce
- Zip Lock Bag
- Preheat oven to 325F
- Cut the chicken into 1 inch pieces
- Salt and pepper the chicken
- Place corn starch into a Zip Lock bag and add chicken and toss to coat well
- Whisk the eggs together in a shallow dish
- Pour 1/4 cup canola oil in large skillet over medium heat and make sure it heats up for a few minutes before adding the chicken
- Dip the cornstarch coated chicken into the eggs and carefully place the chicken piece into the hot oil
- Cook the chicken on each side for 45 seconds but not all the way through you want to lightly brown the coating
- Working in batches moving the chicken to a non stick baking sheet while starting the next batch
- Add more oil as needed to the skillet while cooking the chicken
- In a medium bowl mix all the sauce ingredients and pour directly over the chicken on the baking sheet and toss to coat chicken
- Bake for 45 minutes turning every 15-20 minutes
- Serve over rice with green onions to garnish and a side of soy sauce
- Category: Main Dish