BAKED SWEET AND SOUR CHICKEN

Without difficulty the recipe this baked candy and bitter hen is a miracle of a dish. Baked, not fried, it has been a own family favored for over a decade!

Invented on a university budget nearly twenty years in the past, this baked candy and sour hen is the maximum popular recipe on. and even higher, it nonetheless remains one in every of our own family favorites.

It’s not complex. It’s now not difficult. however it’s additionally not a 30-minute meal. So with that caveat in place, right here’s the five-2nd assessment.

Chook portions are covered in cornstarch followed by means of a quick dunk in a tub of lightly beaten eggs. they may be then dropped right into a piping warm skillet with a smidgeon of oil and browned quickly earlier than being crammed in a unmarried layer in a baking pan.

INGREDIENTS

CHICKEN:

•  3-4 boneless, skinless chicken breasts (about 2 pounds)
•  Salt and pepper
•  1 cup cornstarch
•  2 large eggs, beaten
•  1/4 cup canola, vegetable or coconut oil

SAUCE:

•  1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
•  4 tablespoons ketchup
•  1/2 cup apple cider vinegar (see note for substitutions)
•  1 tablespoon soy sauce
•  1 teaspoon garlic salt

INSTRUCTIONS

1. Preheat the oven to 325 degrees F.
2. Reduce the bird breasts into 1-inch or barely large pieces. Season lightly with salt and pepper. place the cornstarch in a gallon-sized ziploc bag. put the bird into the bag with the cornstarch and seal, tossing to coat the chook.
3. Whisk the eggs together in a shallow pie plate. heat the oil in a large skillet over medium warmness until very warm and rippling. Dip the cornstarch-covered bird portions within the egg and region them carefully in a unmarried layer in the warm skillet.
4. Cook for 20-30 seconds on every aspect till the crust is golden however the fowl is not all of the way cooked via (this is wherein it's surely critical to have a hot skillet/oil). region the bird portions in a single layer in a 9X13-inch baking dish and repeat with the remaining fowl pieces.
5. Mix the sauce elements together in a medium bowl and pour over the bird. Bake for one hour, turning the fowl a couple of times at the same time as cooking to coat evenly with sauce. Serve over warm, steamed rice.