I found this recipe on Pinterest last week and it spoke to my Chinese take-out cravings in all the right ways. Turns out- it’s even better than take-out! I also tried out a new technique for my jasmine rice and it turned out perfect – see recipe here. Greg kept going on and on about how delicious the rice was while I drooled over they yummy chicken. Definitely a new go to recipe for us!
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Preheat oven to 325 degrees F.Wrap a 9×13 baking dish in aluminum foil and coat with nonstick spray.
- To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside. In a large bowl, season chicken with salt and pepper. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
- Serve over jasmine rice and your favorite steamed vegetable.
Click here for my favorite jasmine rice recipe.
Prepare chicken in 1in cubes and season with salt and pepper
Gently toss chicken in cornstarch.
Working one at a time, dip the chicken into the egg and cook until golden brown.
Add chicken to prepared baking dish.
Whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl
Top chicken with sweet and sour sauce.