Sweet and Sour Chicken is a dish that will rock your world! My husband and I had Sweet and Sour Chicken for lunch at Masa’s the other day and I couldn’t wait to get home and try to replicate it. And, I think this recipe is as good if not even better if that’s possible. Of course, it’s always nice to have someone else cook for you and even better clean up for you. But if you want a delicious and easy to make entree that your family and guests will rave about, then you have to try this dish!
We are actually up in Atlanta right now for the birth of our granddaughter Emaline. She was born last night and is absolutely the most beautiful baby girl ever. Do I sound like a proud grandmother?
Anyway, this evening, we had dinner at PF Chang’s which is one of our favorite restaurants and it reminded me that I hadn’t posted this recipe for Sweet and Sour Chicken yet. And thanks to the Internet and a laptop here it is!
Before I share the recipe, I wanted you to see a sign that was in front of PF Changs, I think it says it best! Don’t you agree?
To make Sweet and Sour Chicken, first, gather your ingredients which are 3-4 boneless, skinless chicken breasts or 6 thighs, cornstarch, eggs, peanut oil, sugar, ketchup, apple cider vinegar, soy sauce, garlic powder and salt and pepper.
Preheat your oven to 325 degrees.
Cut the chicken breast or thighs into 1-2 inch pieces. Season with salt and pepper.
Pour the cornstarch into a gallon-size plastic bag and drop your chicken pieces in it. Shake well.
Crack the eggs into a pie plate or shallow bowl. Whisk until mixed well.
Heat the oil in a large skillet over medium-high heat until very hot.
Dip the cornstarch-coated chicken pieces in the egg mixture and add them to the skillet in a single layer. Cook for 30 seconds on each side, or until golden brown. The chicken will not be cooked through at this point. Repeat in batches until all the chicken is cooked.
Line a 9×13 inch baking dish with foil for easy clean-up. Add the chicken in a single layer.
In the meantime, mix the sauce ingredients together in a medium size bowl and pour evenly over the chicken.
Bake for 30 minutes, then remove from the oven and turn the chicken over. Bake for another 30 minutes.
Serve the chicken over white or brown rice, or quinoa. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 65 minutes |
| Servings | 6 servings |
- 3-4 boneless skinless chicken breast or 6 thighs
- salt and pepper
- 1 cup cornstarch
- 2 large eggs
- 1/4 cup peanut oil
- 1/2 cup granulated sugar
- 4 Tbsp ketchup
- 1/2 cup apple cider vinegar
- 1 Tbsp low-sodium soy sauce
- 1 tsp garlic power
Ingredients Chicken
Sauce
|
- Preheat your oven to 325 degrees.
- Cut the chicken breast or thighs into 1-2 inch pieces. Season with salt and pepper. Pour the cornstarch into a gallon-size plastic bag and drop your chicken pieces in it. Shake well.
- Crack the eggs into a pie plate or shallow bowl. Whisk until mixed well.
- Heat the oil in a large skillet over medium-high heat until very hot.
- Dip the cornstarch-coated chicken pieces in the egg mixture and add them to the skillet in a single layer. Cook for 30 seconds on each side, or until golden brown. The chicken will not be cooked through at this point. Repeat in batches until all the chicken is cooked.
- Place chicken into a 9x13 inch baking dish in a single layer.
- In the meantime, mix sauce ingredients together and pour evenly over the chicken. Bake for 30 minutes, then remove from the oven and turn the chicken over. Bake for another 30 minutes. Serve over white or brown rice or quinoa.
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Thanks for visiting! I hope you try the recipes and I hope you come back soon!
Do you have nutrition info for chicken?
I am traveling today, but will get this info for you and post it tomorrow.
Sharon