I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me.
Start with a plate of chicken breast, cut into chunks. Sprinkle on some salt and pepper.
Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. (You may want to make two batches of this, one for the cooking and one for the dipping!)
Dip the chicken into cornstarch and then in beaten egg. Fry it lightly in some oil, but don’t cook it all the way- just crisp the outside.
Transfer the chicken to a baking dish and coat all the pieces with the sauce.
Bake that for about an hour, turning the pieces once or twice. While the chicken is baking, make some rice (we like jasmine rice!) and some veggies- usually I saute or steam sliced carrots and snow peas.
Serve it all together and enjoy! (This picture was taken of the leftovers because I was so excited to EAT IT that I forgot until I was cleaning up!)
Sweet and Sour Chicken
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
For the sauce (1 batch)
2/3 cup sugar
1/2 cup ketchup
1 cup vinegar
2 tablespoon soy sauce
1 teaspoon garlic powder
Cut boneless chicken breasts into chunks, season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken. Bake for one hour at 325 degrees, turning chicken a few times so it is evenly coated with the sauce. Serve over rice and veggies.