BAKED SWEET AND SOUR CHICKEN

April 30, 2019
This baked candy and bitter chook is a miracle of a dish. Baked, not fried, it's been a circle of relatives favored for over a decade!

It’s no longer complicated. It’s no longer tough. but it’s also not a 30-minute meal. So with that caveat in vicinity, right here’s the five-2d evaluation.

BAKED SWEET AND SOUR CHICKEN

Bird pieces are covered in cornstarch observed by using a brief dunk in a bath of lightly crushed eggs. they may be then dropped into a piping hot skillet with a smidgeon of oil and browned quickly before being crammed in a single layer in a baking pan.

The first rate easy sauce is whisked collectively, poured on top, and the entire candy and sour bird concoction bakes for approximately an hour.

BAKED SWEET AND SOUR CHICKEN

INGREDIENTS
CHICKEN:

  •  3-4 boneless, skinless chicken breasts (about 2 pounds)
  •  Salt and pepper
  •  1 cup cornstarch
  •  2 large eggs, beaten
  •  1/4 cup canola, vegetable or coconut oil

SAUCE:

  •  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 (see note for substitutions)
  •  1 tablespoon soy sauce
  •  1 teaspoon garlic salt

INSTRUCTIONS

  1. Preheat the oven to 325 stages F.
  2. Reduce the chicken breasts into 1-inch or slightly large pieces. Season gently with salt and pepper. vicinity the cornstarch in a gallon-sized ziploc bag. placed the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. heat the oil in a huge skillet over medium warmth till very warm and rippling. Dip the cornstarch-lined chook pieces in the egg and region them carefully in a single layer within the warm skillet.
  4. Cook dinner for 20-30 seconds on each side until the crust is golden but the bird isn't always all the way cooked thru (this is wherein it is virtually crucial to have a warm skillet/oil). region the fowl portions in a single layer in a 9X13-inch baking dish and repeat with the final bird portions.
  5. Blend the sauce substances together in a medium bowl and pour over the bird. Bake for one hour, turning the chook once or twice while cooking to coat lightly with sauce. Serve over hot, steamed rice.
This baked candy and bitter chook is a miracle of a dish. Baked, not fried, it's been a circle of relatives favored for over a decade!

It’s no longer complicated. It’s no longer tough. but it’s also not a 30-minute meal. So with that caveat in vicinity, right here’s the five-2d evaluation.

BAKED SWEET AND SOUR CHICKEN

Bird pieces are covered in cornstarch observed by using a brief dunk in a bath of lightly crushed eggs. they may be then dropped into a piping hot skillet with a smidgeon of oil and browned quickly before being crammed in a single layer in a baking pan.

The first rate easy sauce is whisked collectively, poured on top, and the entire candy and sour bird concoction bakes for approximately an hour.

BAKED SWEET AND SOUR CHICKEN

INGREDIENTS
CHICKEN:

  •  3-4 boneless, skinless chicken breasts (about 2 pounds)
  •  Salt and pepper
  •  1 cup cornstarch
  •  2 large eggs, beaten
  •  1/4 cup canola, vegetable or coconut oil

SAUCE:

  •  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 (see note for substitutions)
  •  1 tablespoon soy sauce
  •  1 teaspoon garlic salt

INSTRUCTIONS

  1. Preheat the oven to 325 stages F.
  2. Reduce the chicken breasts into 1-inch or slightly large pieces. Season gently with salt and pepper. vicinity the cornstarch in a gallon-sized ziploc bag. placed the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. heat the oil in a huge skillet over medium warmth till very warm and rippling. Dip the cornstarch-lined chook pieces in the egg and region them carefully in a single layer within the warm skillet.
  4. Cook dinner for 20-30 seconds on each side until the crust is golden but the bird isn't always all the way cooked thru (this is wherein it is virtually crucial to have a warm skillet/oil). region the fowl portions in a single layer in a 9X13-inch baking dish and repeat with the final bird portions.
  5. Blend the sauce substances together in a medium bowl and pour over the bird. Bake for one hour, turning the chook once or twice while cooking to coat lightly with sauce. Serve over hot, steamed rice.
This baked candy and bitter chook is a miracle of a dish. Baked, not fried, it's been a circle of relatives favored for over a decade!

It’s no longer complicated. It’s no longer tough. but it’s also not a 30-minute meal. So with that caveat in vicinity, right here’s the five-2d evaluation.

BAKED SWEET AND SOUR CHICKEN

Bird pieces are covered in cornstarch observed by using a brief dunk in a bath of lightly crushed eggs. they may be then dropped into a piping hot skillet with a smidgeon of oil and browned quickly before being crammed in a single layer in a baking pan.

The first rate easy sauce is whisked collectively, poured on top, and the entire candy and sour bird concoction bakes for approximately an hour.

BAKED SWEET AND SOUR CHICKEN

INGREDIENTS
CHICKEN:

  •  3-4 boneless, skinless chicken breasts (about 2 pounds)
  •  Salt and pepper
  •  1 cup cornstarch
  •  2 large eggs, beaten
  •  1/4 cup canola, vegetable or coconut oil

SAUCE:

  •  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 (see note for substitutions)
  •  1 tablespoon soy sauce
  •  1 teaspoon garlic salt

INSTRUCTIONS

  1. Preheat the oven to 325 stages F.
  2. Reduce the chicken breasts into 1-inch or slightly large pieces. Season gently with salt and pepper. vicinity the cornstarch in a gallon-sized ziploc bag. placed the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. heat the oil in a huge skillet over medium warmth till very warm and rippling. Dip the cornstarch-lined chook pieces in the egg and region them carefully in a single layer within the warm skillet.
  4. Cook dinner for 20-30 seconds on each side until the crust is golden but the bird isn't always all the way cooked thru (this is wherein it is virtually crucial to have a warm skillet/oil). region the fowl portions in a single layer in a 9X13-inch baking dish and repeat with the final bird portions.
  5. Blend the sauce substances together in a medium bowl and pour over the bird. Bake for one hour, turning the chook once or twice while cooking to coat lightly with sauce. Serve over hot, steamed rice.

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