I’ll admit it… I am a big, big fan of takeout. It is sooo tempting to come home from a long day of work and just call up someone else to make food for you, and drive it over to your house. They even give you forks and knives. And a handi-wipe too, if you are so lucky. With the advent of online delivery ordering, it sometimes just seems too easy to bring out your pots and pans and make your own dinner!
But I promise you, this sweet and sour chicken is worth it, and better than any takeout you’ll ever get from a menu. Not only that- it’s way cheaper too, because chances are you already most have the ingredients for the sauce (ketchup, sugar, vinegar, soy sauce, garlic powder) on hand.
It’s got a delicious, thick and tangy sauce, minus the nasty MSG and other chemicals you can find at some restaurants. The effort it takes to make this chicken is pretty minimal, also- once you’ve fried up the chicken, the only additional effort is stirring it every 15 minutes until the sauce gets sticky, sour, and utterly delicious looking and tasting!
I found this recipe from Brown Eyed Baker, and I’ve actually made it a few times since then. I’m posting now because I finally was able to take some good pictures for you guys before I gobbled up the whole thing!
- 3-4 boneless,skinless chicken breasts, cut into chunks
- Salt and pepper, to taste
- 1 cup cornstarch
- 2 eggs, slightly beaten
- ¼ cup canola or vegetable oil
- ¾ cup sugar
- 4 tablespoons ketchup
- ½ cup vinegar (preferably rice or white)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Preheat oven to 325 degrees.
- Season chicken with salt and pepper.
- Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
- Place the chicken in a single layer in a 9×13 baking dish.
- Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
- Bake for 1 hour, turning the chicken every 15 minutes.
Doesn’t that look awesome?! The sauce reduces down to get so nice and almost syrupy. Yum!
Note: This time around, I actually used chicken tenders, which are usually cheaper than breasts and are already a good size to chop up and use for recipes like this.
I served this delicious, tangy chicken alongside another takeout favorite- fried rice. I will post that recipe up in the next little while