Sweet And Sour Chicken
Crispy Chicken with Sweet and Tangy Glaze is a mouthwatering recipe that combines tender chicken chunks coated in a crunchy cornstarch crust with a flavorful sauce that strikes the perfect balance between sweet and tangy. The dish is baked to perfection, resulting in a delectable texture and rich flavors that make it a delightful meal option for any occasion. Serve this dish with steamed broccoli and rice for a satisfying and delicious dinner that will surely impress your family and friends.
— Constant Cookbook
Ingredients
- :
- 3-4 boneless,skinless chicken breasts, cut into chunks
- Salt and pepper, to taste
- 1 cup cornstarch
- 2 eggs, slightly beaten
- ¼ cup canola or vegetable oil
- :
- ¾ cup sugar
- 4 tablespoons ketchup
- ½ cup vinegar (preferably rice or white)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 325 degrees.
- Season chicken with salt and pepper.
- Place the cornstarch in a shallow bowl or pie plate. Place the eggs in a separate shallow bowl. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
- In a large skillet, heat the oil over medium-high heat. Again working in two batches, brown the chicken, turning it so that all sides are browned.
- Place the chicken in a single layer in a 9x13-inch baking dish.
- In a small bowl, whisk together the sauce ingredients and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
- Bake for 1 hour, turning the chicken every 15 minutes. Serve with rice and steamed broccoli, if desired.
Cook Time
1H
Prep Time
PT30M
Yield
4 servings
Nutrition
- Calories: 520 kcal
- Carbohydrate Content: 72 g
- Protein Content: 40 g
- Fat Content: 7 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 191 mg
- Sodium Content: 620 mg
- Fiber Content: 1 g
- Sugar Content: 41 g
- Trans Fat Content: 1 g
- Serving Size: 1 serving
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