It’s rare that I make something all three of us enjoy enough that even the bambino will request seconds. This Baked Sweet and Sour Chicken is one such dish.
I think I’d seen the recipe on Facebook or Pinterest, and I took a look at it in spite of the fact that I normally don’t like Sweet and Sour Chicken. I went ahead and printed out the recipe and Jay came across it laying on the table. He commented that it looked really good, and wanted to know when I would make it.
I made it 2 days later (I think). And it was good enough that the bambino actually asked for the leftovers as lunch the next day!
So that tells you this is an awesome alternative to take-out. Just make sure you allow a good hour (give or take) for prep work. It is a little time-consuming, but the end result is well worth it.
Preheat the oven to 325 degrees F. Grease a 9 x 13-inch baking dish and set aside.
Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
Place the corn starch in a gallon-sized plastic bag. Lightly beat the eggs in a shallow dish. Begin heating the canola oil in a large skillet over medium-high heat.
Place about a third of the chicken in the cornstarch. Seal the bag and shake it to evenly coat the chicken pieces. Remove them, shaking off the excess, then dip them in the eggs, making sure to coat them completely. Place in the preheated skillet.
Cook the chicken pieces until nicely browned--About 3-4 minutes per side. The chicken does not need to be cooked completely through at this time. Once browned, place the chicken in the prepared baking dish, and repeat with the remaining chicken pieces.
Once all the chicken is cooked, make the sweet and sour sauce. In a medium bowl, whisk together the sugar, ketchup, vinegars, soy sauce, and garlic salt. Pour over the chicken, tossing to coat.
Bake the chicken for 1 hour, stirring every 15-20 minutes. Serve over rice, if desired.
I will say that if I had any complaint about this at all it is that I noticed the leftovers were a little on the dry side–But I have no idea if I just reheated them a little too long (entirely possible) or what. But right out of the oven, the chicken was amazing!
Some of you already know, I am headed to California for the weekend–I’m lucky enough to be attending the PMA Fresh Summit Expo. This’ll be my first time attending such an event, so I’m both really excited (hello Anaheim!) and a bit nervous. I’ll be Tweeting and Facebooking and Instagramming while I’m there, so feel free to follow along!