A few weeks ago, Christina mentioned a sweet and sour chicken recipe she’d loved from Tasty Kitchen. The original recipe is from My Kitchen Cafe, and Melanie has so many great chicken dishes I want to try.
Mr. How Sweet is always asking for homemade Chinese food, but I rarely get it right—my versions usually don’t measure up to takeout.
This, however, is the best sweet and sour chicken I’ve ever tasted. Better than takeout, better than store-bought options—truly the best.
Mr. How Sweet agrees. He begs me to make it at least once a week. I don’t mind: we use skinless, boneless chicken breasts, so it’s a healthier choice than most takeout.
Also, I don’t enjoy hearing him whine. It’s distracting.
Sweet and Sour Chicken
Yield:
2
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Ingredients
Chicken
- 3-4 boneless, skinless chicken breasts
- 2 eggs, beaten
- 1 cup cornstarch
- salt & pepper
- 1/4 cup canola oil, or olive oil
Sauce
- 3/4 cup sugar
- 4 tablespoons ketchup
- 1/2 cup vinegar, apple cider vinegar works well
- 1 tablespoon soy sauce
- 1 tablespoon garlic salt, or garlic powder
Instructions
Chicken
- Preheat oven to 325°F.
- Cut the chicken breasts into bite-sized chunks and season with salt and pepper. Dip each piece into beaten egg, then coat thoroughly in cornstarch. Pan-fry in oil until the pieces are golden brown but not fully cooked through. Arrange the chicken in a single layer in a baking dish.
Sauce
- Whisk together the sugar, ketchup, vinegar, soy sauce, and garlic salt. Pour the sauce evenly over the chicken. Bake for 60 minutes, turning the chicken every 15 minutes so it cooks evenly and becomes glossy with sauce. If you prefer a thicker sauce, simmer the ingredients in a saucepan until reduced and syrupy, then pour over the chicken.
Notes
Did you make this recipe?
Tag your photos with #howsweeteats. I appreciate you so much!
Mr. How Sweet loves this dish so much he joked he wants a special compartment in his man purse just to carry sweet and sour chicken.
I’ll get on that.