This recipe has been a family favorite for 6 years and is, by far, one of my kids’ most requested dinners. I originally found this recipe on Pinterest, and it was labeled as a baked sweet and sour chicken. While it is technically baked to finish it off, the chicken still gets fried in a little oil first. So, nice try, internet, but this recipe is not super healthy. Mind you, it’s not deep-fried, so it likely still is much healthier than it would be if you’d ordered it as take-out from your favorite local Chinese restaurant.
Since sweet and sour chicken is just darn delicious and crave-worthy, I’d rather have a version in my arsenal that can satisfy and be a bit better for all of us. Over the years I’ve adjusted it to suit our family’s tastes more specifically, but have still linked the original recipe at the bottom of this post. I hope you enjoy!
Sweet and Sour Chicken
Yield: 4-6 servings
2-3 large chicken breasts
1 C cornstarch
4-5 eggs (my eggs vary in size, but if you buy extra-large you may need only 3)
sea salt and fresh pepper
1 to 1 1/2 C sugar (to taste)
1/2 C Simply Heinz Ketchup
1 C distilled white vinegar
2 T soy sauce (Tamari lower-sodium recommended)
2 t garlic powder
Heat 1/4 C olive oil in a wide-bottom skillet. Cut chicken into small pieces then season with salt and pepper, tossing them to combine. Crack eggs into a small bowl or tupperware and beat well with a fork. Put cornstarch into another small bowl or tupperware. Dip the chicken into the cornstarch to coat well, then place dipped chicken into the egg mixture until well-coated. Gently place into hot oil, only as many pieces as will comfortably fit with room for turning. Cook for 1-2 minutes, until golden brown, then use tongs and turn the pieces over, cooking another 1-2 minutes. Remove pieces to an 8×11 inch baking pan.
Combine everything with a wire whisk until well blended.
Assembly & Baking-
Preheat the oven to 325. Pour the sauce over the chicken. Place in the oven and bake for 30 minutes. Use tongs to turn chicken over in the sauce and bake another 30 minutes. Serve over steamed basmati rice.
Adapted from the Life in the Lofthouse.