Baked Sweet and Sour Chicken

Again I saw a fabulous recipe on Pinterest and had to make it immediately and I am sooo glad I decided to.  This recipe was simple and delicious and really does taste better than any chinese take-out sweet and sour.

Sweet and sour chicken is a take-out stand by and it seems to be what most kids order, what kid doesn’t like chicken covered in a sticky sweet sauce?  This version you can make at home for super cheap and you control the quality of the ingredient you put in and you can add your favorite veggies, make the sauce a little spicy if you like, it is completely customizable.   I made a double batch because I knew my family would gobble it up in seconds and the leftovers reheat perfectly.

I like to serve this over my favorite fried rice which is just rice mixed with a little soy, some sauteed onions and a sauteed bag of preshredded cabbage and carrots (coleslaw mix)

This is a complete pantry meal as you probably have everything in your pantry already and all you need is some chicken breasts and you can whip up this amazing fake out dinner any night of the week.

Please promise me you will try this one soon, it will become your family’s favorite too!!

 

Baked Sweet and Sour Chicken (adapted from Life as a Lofthouse)

Baked Sweet and Sour Chicken

 

The chicken coating:

 

3-4 boneless chicken breasts

 

salt + pepper

 

1 cup cornstarch

 

2 eggs, beaten

 

1/4 cup canola oil

 

The sweet and sour sauce:

 

3/4 cup sugar

 

4 tbs ketchup

 

1/2 cup vinegar ( I used a quarter cup vinegar and 1/4 cup pineapple juice)

 

1 tbs soy sauce

 

1 tsp garlic salt

 

 Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

 


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