Skip the takeaway – This sweet and sour chicken recipe is so good that you’ll be putting it in a constant rotation. Chicken is cooked in a sweet and sticky sauce and baked to perfection.
Years ago, I worked in an office where they brought lunch every day. I often skipped lunch and opted to go home for the lunch hour instead, but every now and then I would walk around and eat some of the lunch that was provided that day.
° 2 1/2 pounds boneless, skinless chicken breast
° Salt / Pepper
° 1 cup cornstarch
° 3 eggs, lightly scrambled
° 1/4 cup vegetable oil
° 1 cup sugar
° 6 tablespoons ketchup
° 3/4 cup of apple cider vinegar
° 1 1/2 tablespoons soy sauce
° 1 1/2 teaspoon garlic powder
Cut the chicken into small pieces. Season with salt and pepper.
Heat oven 325 degres F .
Placing cornstarch in flat bowl. Put the eggs in a separate bowl. Put the oil in a large skillet and heat it over medium-high heat. Working in batches, marinate chicken in cornstarch, then dip in egg. Add it to the hot oil and fry on all sides. You don’t need to fully cook the chicken, just brown the outside to get a crispy surface on the outside. Transfer the chicken to a 9″ x 13″ baking dish and continue with the remaining chicken.
In a bowl, combine sugar, ketchup, apple cider vinegar, soy sauce and garlic powder. Pour the sauce over the chicken.
Bake the chicken for 1 hour, stirring every 15 minutes. Served over prepared rice.