Ingredients:

• Boneless, skinless chicken breasts: 4, cut into 1-inch pieces
• Cornstarch: 1 cup
• Large eggs: 2
• Vegetable oil: 1/4 cup
• Granulated sugar: 1/2 cup
• Ketchup: 1/4 cup
• Apple cider vinegar: 1/2 cup
• Soy sauce: 2 tbsp
• Garlic powder: 1 tsp
• Sea salt: 1/2 tsp
• Salt and pepper: To taste

Instructions:

1. Preheat and Prep:
   • Preheat your oven to 325°F (163°C).
   • Line a 13 x 9-inch pan with parchment paper and set aside.
   • Season the chicken pieces with salt and pepper.
2. Coat the Chicken:
   • Place the cornstarch in a large Ziploc bag.
   • Add the chicken pieces to the bag and shake to coat evenly.
3. Dip and Sear:
   • In a shallow bowl, beat the eggs.
   • Heat the vegetable oil in a skillet over medium-high heat until sizzling.
   • Dip each cornstarch-coated chicken piece into the beaten eggs, then add to the skillet.
   • Sear the chicken until golden brown on all sides, then transfer to the prepared baking pan.
4. Make the Sauce:
   • In a medium bowl, whisk together the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt until well combined.
5. Bake the Chicken:
   • Pour the sweet and sour sauce over the chicken in the baking pan.
   • Bake for 1 hour, tossing the chicken halfway through to ensure even coating.
6. Serve:
   • Serve the baked sweet and sour chicken hot, over a bed of rice.

Tips:

• For added flavor, garnish with chopped green onions or sesame seeds before serving.
• If you prefer a spicier version, add a pinch of red pepper flakes to the sauce mixture.
• This dish pairs well with steamed vegetables like broccoli or snap peas for a complete meal.

Back Home