Sweet and Sour Chicken (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1/3 cup of oil for cooking
02 -
2 eggs, whisked well
03 -
1 lb of chicken breast, diced small
04 -
A sprinkle of salt and pepper
05 -
1/2 cup of cornstarch
→ Sweet and Tangy Sauce
06 -
1 teaspoon each: garlic and onion powder
07 -
1/4 cup ketchup
08 -
1 tablespoon of soy sauce
09 -
1/2 cup of plain white vinegar
10 -
1 cup of sugar
# Instructions:
01 -
Set your oven to 325°F (163°C) and grease a big baking pan lightly.
02 -
Sprinkle salt and pepper onto the chicken. Cover the pieces in cornstarch, then dunk them in the whisked eggs to get an even coat.
03 -
Warm up the oil in a big skillet using medium-high heat. Cook chicken on all sides in small batches until golden, which takes about 2-3 minutes per side. Don't worry about fully cooking it yet.
04 -
In a bowl, stir together ketchup, sugar, vinegar, soy sauce, garlic powder, and onion powder until it's smooth.
05 -
Put the browned chicken pieces into the greased baking pan. Evenly pour the sauce over the chicken so every piece is covered. Bake uncovered for an hour, stirring every 15 minutes so the sauce thickens and coats well.
# Notes:
01 -
During baking, stir the chicken every 15 minutes to make sure the sauce sticks well.
02 -
Swap chicken breasts for thighs if you'd like juicier meat.
03 -
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or in the oven.