I realized as I looked through my Pinterest account for dinner inspirations that most of my pins lately have been Chinese/Asian influenced dishes. I think because they are usually fairly simple to prepare and I can add vegetables of my choosing as a side I am drawn to them.
This Baked Sweet and Sour Chicken dish from Damn Delicious.net is a bit deceiving in its title. Yes, it is baked but it is also lightly fried first. I had no problem with that but at first I thought it was going to be a totally baked dish until I read the directions.
I loved that this dish had about 20 minutes of hands on cooking time. I also put the noodles and vegetables on in the last 20 minutes of cooking time to be finished at the same time as the chicken.
My kids gobbled this up. My daughter LOVED the sauce. It is a bit tangier than most sweet and sour sauces with a more vinegary taste than a sweet taste. I thought it was very good too but she LOVED it and asked for it again soon. They both agreed that with its thin fried coating this Sweet and Sour Chicken was better than our local take-out as there chicken has a really thick fried coating and funny bright neon red sauce to go with it.
I doubled the sauce from the original recipe because we like extra sauce over the dish. Next time I would even triple the sauce for us. The recipe below is shown with double the sauce so if you like less sauce 1/2 the recipe.
I served the chicken over rice noodles with a side of steamed broccoli and carrots.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 1 1/2 cup granulated sugar
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 2 tablespoon soy sauce
- 1 teaspoon garlic powder
- Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray.
- Whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside to use later.
- In a large bowl, season chicken with salt and pepper. Sir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the beaten eggs.
- Heat vegetable oil in a large saucepan or wok. Add chicken in 2-3 batches and cook until golden brown, about 3-4 minutes. When browned remove chicken from pan and place on a paper towel lined plate to absorb excess oil. When all chicken is cooked discard oil.
- Add the chicken to the prepared baking dish. Top with sauce mixture made in Step 2.
- Place chicken in oven and bake until the sauce has thickened, about 45 minutes. Stir the chicken every 15 minutes to ensure that the chicken is evenly coated.
- When chicken is fully cooked remove from oven and serve.