Description
This Easy Sweet and Sour Chicken recipe features crispy fried chicken pieces coated in a vibrant homemade sweet and sour sauce, then baked to perfection. Perfectly balanced with tangy vinegar, sweet sugar, and savory soy sauce, this dish is a crowd-pleaser that can be served over steamed white rice or noodles for a comforting and flavorful meal.
Ingredients
Chicken & Coating
- 2 lbs chicken breast, cut into bite sized pieces
- 1 cup corn starch
- 1/2 tsp black pepper
- 1/2 tbsp salt
- 3 garlic cloves, pressed
- 2 eggs
- 1/2 cup oil (for frying)
Sweet and Sour Sauce
- 1/2 cup sugar
- 1 tbsp soy sauce
- 1/3 cup ketchup
- 1/2 cup apple cider vinegar
- 1 tsp Garlic Parsley Salt
Instructions
- Coat the chicken: Place the sliced chicken in a large mixing bowl. Add corn starch, black pepper, salt, and pressed garlic cloves, stirring well until each piece is evenly coated.
- Preheat and prepare coating: Heat oil in a large skillet over medium heat. In a separate bowl, whisk the eggs thoroughly for dipping.
- Dip and fry chicken: Dip each cornstarch-coated chicken piece into the whisked eggs, then fry them in the hot oil until they are golden brown on each side. Remove and place the fried chicken in a single layer in a baking dish.
- Mix the sweet and sour sauce: In a small bowl, whisk together sugar, soy sauce, ketchup, apple cider vinegar, and garlic parsley salt until smooth and well combined.
- Pour sauce and bake: Pour the prepared sauce evenly over the fried chicken pieces in the baking dish. Bake at 350°F (175°C) for 30 minutes.
- Flip during baking: Every 10 minutes during the baking period, flip the chicken pieces to ensure the sauce coats them evenly and creates a nice glaze.
- Serve and enjoy: Once baked, serve the sweet and sour chicken hot over steamed white rice or alongside your favorite noodle dish for a delicious meal.
Notes
- Ensure chicken pieces are cut uniformly for even cooking.
- Adjust the sugar or vinegar quantities to suit your preferred balance of sweetness and tanginess.
- Use apple cider vinegar for a milder tang; white vinegar can be substituted if needed.
- Flip the chicken during baking helps intensify the sauce glaze and flavor absorption.
- This dish pairs well with steamed jasmine or basmati rice, or stir-fried noodles.
- You can substitute chicken breast with thigh pieces for juicier texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
