Baked Sweet and Sour Chicken Recipe: So Delicious, It’s Worth the Time Wenna Pang August 13, 2014 Chicken, Recipes Sweet and sour chicken, the well-loved comfort food of Asian cuisine. With this popular favorite on the menu of almost every Chinese restaurant, there are countless versions of this traditional classic, with some undeniably more impressive than others. But why go out to compare restaurant recipes when you can make your very own fabulous version at home? This sweet and sour chicken recipe is a unique twist of both frying and baking, with the chicken first fried, to keep that crispy texture, then baked, to soak in all the wonderful tangy flavor of the sauce. With two cooking methods used together, this recipe does take a bit longer than usual, but it’s worth the time. Trust me, after that mouthwatering first bite, you’ll be nodding in agreement as you reach for seconds. Baked Sweet and Sour Chicken: So Delicious, It’s Worth the Time 2014-06-05 02:08:25 Yields 4 Crisply fried and tenderly baked, a sweet and sour chicken recipe that's worth every minute. Write a review Save Recipe Print Total Time 1 hr 30 min Total Time 1 hr 30 min Ingredients 1 lb. of boneless, skinless chicken breast (cut into 1 in. chunks) Kosher salt and black pepper ½ cup of cornstarch 2 large beaten eggs ¼ cup of vegetable oil For the Fabulous Sauce ¾ cup of sugar ½ cup of apple cider vinegar ¼ cup of ketchup 1 tablespoon of soy sauce ½ teaspoon of garlic powder For the Fabulous Sauce ¾ cup of sugar ½ cup of apple cider vinegar ¼ cup of ketchup 1 tablespoon of soy sauce ½ teaspoon of garlic powder For the Fabulous Sauce ¾ cup of sugar ½ cup of apple cider vinegar ¼ cup of ketchup 1 tablespoon of soy sauce ½ teaspoon of garlic powder For the Fabulous Sauce ¾ cup of sugar ½ cup of apple cider vinegar ¼ cup of ketchup 1 tablespoon of soy sauce ½ teaspoon of garlic powder Instructions Preheat the oven to 325 degrees Fahrenheit, then lightly oil a 9x13 baking dish To create the sauce, whisk together the sugar, vinegar, ketchup, soy sauce, and garlic powder in a large bowl, then set aside. In another large bowl, season the chicken with salt and pepper, stir in the cornstarch, then gently toss to combine. One by one, dip the chicken pieces into the eggs Heat vegetable oil in a large saucepan, then cook the chicken for 1-2 minutes, until golden brown. Transfer them to a paper towel-lined plate, to get rid of excess oil. Add the chicken to the baking dish, then top with the sweet and sour sauce. Afterwards, place the chicken into the oven, then bake for 55 minutes, until all the sauce has thickened, turning them over every 15 minutes. Notes These taste best freshly baked right out of the oven, so serve immediately and enjoy them while they’re hot! By Wenna Pang Adapted from damndelicious.net Adapted from damndelicious.net So Good Blog http://www.sogoodblog.com/ The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. Simply put, a camera, a cup of coffee, and anything sweet is enough to keep me smiling. Latest posts by Wenna Pang (see all) Gooey Sticky Fun: Japanese Mochi - December 15, 2014 Umami Burger Review: No Such Thing as an Ordinary Burger - December 15, 2014 A Foodie’s Noodle Diary of Japan: The Tasty Discovery of Oil Noodles, Abura Soba - October 10, 2014 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.