Jul 16

Baked Sweet and Sour Chicken

I found this recipe on pinterest (from the Recipe Critic) and thought I’d give it a try! Sweet and Sour Chicken is my go-to dish at Chinese restaurants, so I thought if I could make this at home and have the same taste, it’d be amazing. And sure enough, it was!Baked Sweet and Sour Chicken
Here’s how the counter looked as I was making the meal. Pleas ignore the giant watermelon….it has nothing to do with this recipe 🙂Baked Sweet and Sour Chicken
I used my cast iron grill skillet for the chicken and it worked well! You can use any type of skillet.Baked Sweet and Sour Chicken
Served over rice, and boom, you’ve got Chinese take-out for a fraction of the price and you know what went into it! Win-win indeed. Baked Sweet and Sour Chicken Baked Sweet and Sour Chicken

This delicious recipe came from The Recipe Critic! I modified it a bit to make it easier on myself (AKA I used store-bought sweet and sour sauce) since I made it on a weeknight and needed the process sped up.
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 4 tablespoons ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon garlic salt
  • (I used store-bought sweet and sour sauce instead of the above 6 ingredients. I did add some soy sauce and garlic powder to the sauce for a little extra kick!)
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. (I omitted this step and just used the store-bought sauce). Pour over chicken and bake for 1 hour. (I only baked it for 40 minutes, stirring every 10 minutes to coat).
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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