Better than any takeout, baked sweet and sour chicken! It has a crispy exterior, a tender, juicy interior, and is oozing with flavor. This recipe is our favorite on the blog for a reason.
Your family will be blown away by this feast! We prefer to finish our lunch with dishes like Easy Fried Rice, Cream Cheese Wontons, or Homemade Egg Rolls.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 4 skinless chicken breasts
- 4 tbsp ketchup
- 1 tbsp low sodium soy sauce
- 1 1/2 cup cornstarch
- 1 cup granulated sugar
- 3 eggs beaten
- 1/4 cup canola oil
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tsp garlic salt
- Salt and pepper to taste
Instructions:
- Set the oven’s temperature to 325. Chicken breasts should be cut into bite-sized pieces and salted and peppered.
- Place the cornstarch and the lightly beaten eggs in separate bowls. Chicken is coated in egg mixture after being dipped in cornstarch.
- Chicken should be cooked till browned in a big skillet with canola oil heated over medium-high heat. Put the chicken in a baking dish that has been buttered.
- Combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt in a medium-sized mixing basin. Put the chicken on top, then bake for an hour.
- Every 15 minutes, I gave the chicken a stir to make sure the sauce was evenly distributed.
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