Tangy Sweet Baked Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb chicken breasts, diced into small chunks
02 -
1/2 cup cornstarch
03 -
2 large eggs, whisked
04 -
1/3 cup vegetable oil
05 -
Salt and pepper, to taste
→ For the Sweet and Sour Sauce
06 -
1 cup sugar
07 -
1/2 cup distilled white vinegar
08 -
1/4 cup ketchup
09 -
1 tablespoon soy sauce
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
# Instructions:
01 -
Get your oven warmed up to 325°F (163°C). Grab a big baking dish and lightly coat it with oil.
02 -
Sprinkle salt and pepper on your chicken chunks. Roll them in cornstarch first, then dunk each piece in the whisked eggs until they're fully covered.
03 -
Pour the oil into a wide skillet and heat it up over medium-high. Toss in the chicken in small batches, cooking each side until golden, roughly 2-3 minutes per side. Don't worry about cooking them through just yet.
04 -
Grab a bowl and stir together the sugar, white vinegar, ketchup, soy sauce, and both garlic and onion powders until everything's well combined.
05 -
Put your half-cooked chicken in the greased baking dish. Drizzle all the sauce over the top so every piece gets covered. Let it bake uncovered for 1 hour, but don't forget to mix it around every 15 minutes so the sauce gets nice and thick.
# Notes:
01 -
Make sure you mix the chicken every quarter hour while it's baking so the sauce coats everything well
02 -
Try using chicken thighs instead of breasts if you want juicier meat
03 -
You can keep any leftovers in a sealed container in your fridge for up to 3 days and warm them up in the oven or on low heat in a pan