Baked Sweet and Sour Chicken
Chicken pieces are coated in cornstarch followed by a quick dunk in a bath of lightly beaten eggs. They are then dropped into a piping hot skillet with a smidgeon of oil and browned quickly before being crammed in a single layer in a baking pan.
The super easy sauce is whisked together, poured on top, and the whole sweet and sour chicken concoction bakes for about an hour.
There is just the right amount of sauce for the breaded chicken pieces to bake in without becoming saturated and soggy (and allowing the sauce to thicken and caramelize while baking).
But if you are a saucy kind of person (like my husband), as I mention in the notes of the recipe, you can very easily whip up another batch of sauce, simmer it on the stove, and serve it alongside the tender, amazing, baked sweet and sour chicken.
INGREDIENTS
CHICKEN:
SAUCE:
INSTRUCTIONS
Source: melskitchencafe.com
The super easy sauce is whisked together, poured on top, and the whole sweet and sour chicken concoction bakes for about an hour.
There is just the right amount of sauce for the breaded chicken pieces to bake in without becoming saturated and soggy (and allowing the sauce to thicken and caramelize while baking).
But if you are a saucy kind of person (like my husband), as I mention in the notes of the recipe, you can very easily whip up another batch of sauce, simmer it on the stove, and serve it alongside the tender, amazing, baked sweet and sour chicken.
INGREDIENTS
CHICKEN:
- 3-4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola, vegetable or coconut oil
SAUCE:
- 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar (see note for substitutions)
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
INSTRUCTIONS
- Preheat the oven to 325 degrees F.
- Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly 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 pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
- Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Source: melskitchencafe.com
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