Baked Sweet and Sour Chicken
- 3-4 Boneless skinless chicken breasts About 2 pounds
- Salt and pepper
- 1 cup Cornstarch
- 2 Large eggs beaten
- 1/3 cup Olive Oil Marketplace EVOO - Purchased Here
- 1/3 cup Olive Oil Marketplace Avocado Oil - Purchased Here
- 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
- 1 tablespoon Soy sauce
- 1 teaspoon Garlic salt
- 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 both Oils (the Avocado Oil will help keep the EVOO from breaking down with the high heat) 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.
- 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.
If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
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