BAKED SWEET AND SOUR CHICKEN
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.
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.
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
- Preheat the oven to 325 stages F.
- 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.
- 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.
- 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.
- 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.
