Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

I found this recipe from here.  I got there looking for other recipe but ended up trying this delicious looking sweet and sour chicken. It’s a bit different from the way usual sweet and sour dishes are cooked, this one is  pre-cooked by pan-frying then, baked. I followed the recipe exactly except I added a couple teaspoons of ground cayenne pepper to the sauce, as requested by my husband who is not a big fan of sweet and sour anything but since I like it, he’s okay with it, as long as there’s some heat he’s more than willing to eat it.

 

So here’s what I ended up with. I used chicken thigh fillet, btw and I think that an hour in the oven is too much, I should have taken them out earlier..about 45 mins or less should have been perfect. I’ll keep in mind next time; this sweet and sour, spicy-hot chicken is  so good. Don’t forget to make extra rice :)

Happy Cooking! ü

season chicken fillet pieces with salt and pepper,  dredge in cornstarch and dip in slightly seasoned eggs

pan-fry coated chicken and lay them in a baking pan; make the sauce and pour over chicken. Put in the preheated oven for 45 mins ( thigh fillet) to an hour (for chicken breast)

Enjoy!

 

Baked Sweet and Sour Chicken
Source: 
Recipe type: Main, Chicken, sweet and sour chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • ¼ cup canola oil
  • Sauce:
  • ¾ cup granulated sugar
  • 4 tablespoons ketchup
  • ½ cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt
  • 2 teaspoons ground cayenne pepper (optional)
  • chilli flakes for garnish (optional)
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow bowl, season lightly with salt and pepper. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through.
  4. Place chicken pieces in a single layer in a baking dish.
  5. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
  6. Sprinkle baked chicken with chilli flakes, if using before serving over hot, steamed rice. Enjoy! ü

 

 

 

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