Ok, so you need to make this dinner. It is relatively easy and incredibly delicious. It is better than any sweet and sour chicken you would get in a restaurant, and that is not a joke!
Please do yourself the favor and give this a try. It is not technically ‘fried’, it just gets “browned,” then it goes in the oven for the baking! The crispiness adds such a great texture to the bite.
My husband spent a spring season working at a BBQ in the Outer Banks of North Carolina, so he makes this type of vinegar-based sauce like a pro.
2 large boneless, skinless chicken breasts, cut into small chunks
salt and pepper
1/2 cup corn starch
2 large eggs, whisked
1/4 cup vegetable oil
1/2 cup organic cane sugar
1/2 cup organic apple cider vinegar
1/4 cup organic ketchup
3 tbsp soy sauce
1 teaspoon garlic powder
1. Pre-heat the oven to 325 degrees. Misto-spray a baking dish.
2. In a large mixing bowl, season the chicken with a little bit of salt and pepper. Mix in the cornstarch and gently toss to combine. In another bowl, whisk together 2 eggs.
3. Heat vegetable oil in a large saucepan. Once hot, one by one, dip the chicken into the egg mixture, and then carefully place into the saucepan. Cook until just golden brown – (this doesn’t take more than 3 minutes).
4. Once cooked, place onto a paper towel to remove any extra oil. Then transfer to the baking dish.
4. For the sweet and sour sauce, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder. Pour this sauce over the chicken.
5. Stick in the oven for 40-45 minutes, mixing around every 10 minutes or so.
6. We ate ours over some rice, but you can do whatever you’d like. Enjoy! 🙂