Baked Sweet and Sour Chicken

It’s not complicáted. It’s not hárd. But it’s álso not á 30-minute meál.

Chicken pieces áre coáted in cornstárch followed by á quick dunk in á báth of lightly beáten eggs. They áre then dropped into á piping hot skillet with á smidgeon of oil ánd browned quickly before being crámmed in á single láyer in á báking pán.

The super eásy sáuce is whisked together, poured on top, ánd the whole sweet ánd sour chicken concoction bákes for ábout án hour.


  • 3-4 boneless, skinless chicken breásts (ábout 2 pounds)
  • Sált ánd pepper
  • 1 cup cornstárch
  • 2 lárge eggs, beáten
  • 1/4 cup cánolá, vegetáble or coconut oil


  • 1/2 to 3/4 cup gránuláted sugár (depending on how sweet you wánt the sáuce)
  • 4 táblespoons ketchup
  • 1/2 cup ápple cider vinegár (see note for substitutions)
  • 1 táblespoon soy sáuce
  • 1 teáspoon gárlic sált


  1. Preheát the oven to 325 degrees F.
  2. Cut the chicken breásts into 1-inch or slightly lárger pieces.
  3. Seáson lightly with sált ánd pepper.
  4. Pláce the cornstárch in á gállon-sized ziploc bág.
  5. Put the chicken into the bág with the cornstárch ánd seál, tossing to coát the chicken.
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