Baked Sweet and Sour Chicken

I found this recipe from melskitchencafe.com. 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! 😊

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

Olive

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.

5 from 1 vote

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Course Main, Main Course

Cuisine American, Filipino

Servings 6 people

Equipment

Range Oven

Large Oven Safe Skillet

Chef Knife

1gallon Ziploc Double Zipper Bags

Shallow Bowl

Whisk

Glass Bowl

Baking Dish

Measure Cup

Teaspoon

Tablespoon

Ingredients

  

1x2x3x

• 4 pcs Boneless Skinless Chicken Breasts fresh or frozen
• Salt to taste
• Black Pepper to taste
• 1 cup Cornstarch
• 2 pcs Eggs large size / beaten
• ¼ cup Canola Oil

FOR THE 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
• Chili flakes optional / for garnishing

Instructions

 

• Preheat the oven to 325 degrees F.
• 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.
• 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.
• Place chicken pieces in a single layer in a baking dish.
• 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.
• Sprinkle baked chicken with chili flakes, if using before serving over hot, steamed rice. Enjoy! 😊

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