Sweet and Sour Chicken

You can never have too many Chinese recipes, so give Sweet and Sour Chicken a try. This recipe makes 4 servings with 700 calories, 52g of protein, and 22g of fat each. For $2.74 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of ketchup, skinless boneless chicken breasts, garlic salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. 710 people have tried and liked this recipe. It is brought to you by Mels Kitchen Café. It works best as a main course, and is done in approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a good spoonacular score of 75%. If you like this recipe, take a look at these similar recipes: Sweet And Sour Chicken, Sweet and Sour Chicken, and Sweet and Sour Chicken.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325 degrees F.Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put 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 large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

 

Step by step:

1. Preheat the oven to 325 degrees F.

2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.

3. Place the cornstarch in a gallon-sized ziploc bag.

4. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.

5. Whisk the eggs together in a shallow pie plate.

6. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil).

7. Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.

8. Mix the sauce ingredients together in a medium bowl and pour over the chicken.

9. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.

10. Serve over hot, steamed rice.

Nutrition Information:

covered percent of daily need

 

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