Want to cook but feeling busy? Skip the takeout – this Sweet and Sour Chicken Recipe is so good that you’ll put it on the permanent rotation. With just the right level of sweet and tangy, Sweet and Sour sauce is one of the most sought after item in the Chinese cuisine. Perfecting it with humble meat like chicken is not only satisfying and empowering – it is healthier and cheaper too!
For the chicken
- 1 lb chicken breasts deboned and skin removed, cut into 1″ chunks
- 3/4 cup cornstarch
- oil for frying
- 3 large eggs, lightly beaten
- 1/4 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
For the sauce
- 3/4 cup sugar
- 4 tbsp catsup
- 1/2 cup vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp red pepper, cut into 1″ chunks
- 1 10oz. canned pineapple chunks (optional)
- Preheat oven to 325°F. Spray a 9×13 baking dish with cooking spray.
- Season the chicken with salt and pepper.
- In a bowl, combine cornstarch and eggs. Add chicken, and gently toss. Stir to coat the chicken evenly. Set aside.
- Heat a large skillet or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in about one tablespoon of cooking oil and swirl to coat. Make sure that the pan is very hot.
- Add the chicken. Make sure not to overcrowd your pan. Transfer the chicken to a paper towel-lined plate and discard excess oil.
- To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl.
- Put the chicken on the baking dish and pour the sauce over until all the chicken is coated.
- Bake the chicken for 45 minutes, turning it over every 15 minutes. Use the remainder of the sauce for dipping.
Thanks to Avacraft tri-ply frying pans, you can do this recipe any day of the week, and you will never opt for the takeaway again!