Skip takeout and make this sweet and sour chicken recipe at home! Made with crispy pan-fried chicken coated in a sweet, tangy sauce then baked, it's the perfect weeknight dinner.
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 55 minutesminutes
Servings: 6
Ingredients
For the Chicken:
1 ¼poundschicken, cut into bite size pieces
¾cupcorn starch
½teaspoonKosher salt
¼teaspoonpepper
¼teaspoongarlic salt
½cupcanola oil
2largeeggs, whisked
For the Sweet and Sour Sauce:
½cupgranulated sugar
½cuprice vinegar, distilled or apple cider vinegar will work too
⅓cupketchup
1Tablespoonsoy sauce, or coconut aminos
1teaspoongarlic salt
For serving: Cooked rice and broccoli and/or carrots, sliced green onions
Instructions
Preheat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
In a medium size bowl, whisk together all of the ingredients for the sauce. Next, pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
Serve with steamed rice and vegetables. Enjoy!
Notes
Tips:
To test if the oil is hot enough, splash a little water on the oil. If it pops, it's ready.
Double the sauce if you'd like extra for dipping the chicken in.
Note: This recipe has been updated. I reduced the amount of sugar from 3/4 cup to 1/2 cup.