Sweet and Sour Chicken

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I stumbled upon this recipe about a week ago while looking through other food blogs (I’m addicted to daily checks on at least 10 blogs). When I followed the link it was credited to, it led me to multiple blogs, and then to multiple more blogs. It looks like this is a popular one among the blogosphere! James and I decided it’s a keeper. The sauce is sticky, sweet and has just the right amount of vinegary bite. We used one large chicken breast, but kept the sauce recipe the same, so there was plenty of extra sauce. I would say it feeds two hungry people, or two people and one lunch. Of course this depends on how much chicken you make and the size of the meat.

I served the chicken on brown rice with a side of stir-fry vegetables (peapods, red peppers, broccoli, etc). James reminded me that sweet and sour chicken usually has chunks of pineapple in it, so perhaps next time I’ll add pineapple, red bell pepper and onion instead of the stir-fry on the side. I think it would break up the meat, as well as add a little extra color.

The only thing that could make this better is chow mein instead of rice. Where the heck does Panda Express get their noodles from? Honestly, I can only find the crispy kind. Please help. :)

Sweet and Sour Chicken (serves 3-4)
Ingredients:

For the Sauce:
3/4 cup sugar
4 Tbs ketchup
1/2 cup vinegar (I used half rice and half white)
1 Tbs soy sauce
1 tsp garlic powder

For the Chicken:
2-3 large boneless, skinless chicken breast, cut into chunks
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

First assemble sauce by whisking together all sauce ingredients. Set aside.

Preheat oven to 325 degrees. Heat oil in a frying pan on medium-high heat.

Toss half of the chicken into the cornstarch and then coat with egg. Repeat until with the remainder of the chicken. In at least two batches, fry the chicken, making sure all sides are brown. Place in a 9×13 Pyrex pan.

Pour sauce over chicken and turn chicken so both sides are coated. Bake for 1 hour, making sure to turn chicken over every 15 minutes.

Serve hot with rice and veggies.

Recipe from Brown Eyed Baker

Comments on “Sweet and Sour Chicken”

  1. louisa says:

    yea, this is a common/popular Chinese dish in Singapore too.. usually we add bell peppers, onions and pineapple when stir frying.. and at the end sprinkle some sesame seeds :)

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