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!
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 🙂
I used my cast iron grill skillet for the chicken and it worked well! You can use any type of skillet.
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.
- 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!)
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- 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.
- 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).
- I stirred the chicken every 15 minutes so that it coated them in the sauce.
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