I made this chicken for over 100 people at my church’s meal connection. I got a lot of compliments on it. The sweet and sour sauce is amazing, better then anything at a Chinese restaurant. This sweet and sour chicken has a sweet, mild, pleasant flavor, so adults and kids both like it. Seriously, I had a two-year-old wanting more chicken. It is delicious. The recipe is originally from melskitchencafe.com.
For the chicken:
- 3 boneless, skinless chicken breasts
- salt & pepper
- 3/4 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
For the sauce:
- 3/4 cup sugar
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Preheat the oven to 325 degrees F.
- Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season 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 bowl. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for about 40 minutes (or until chicken is done), turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Note: if you want extra sauce, you can just cook the sauce ingredients over medium heat for about 8 minutes