We love Chinese food. Back when we lived in Florida, we’d hit the farmer’s market two miles away on Saturday afternoons, and then stop at our favorite Chinese place just down the street after for takeout.
Conveniently located Chinese food is something sadly lacking from where we live now. So when hubs mentioned he’d love it if I learned how to make more Chinese food recipes, I was happy to oblige.
Sweet and Sour Chicken Recipe
As it’s one of our go-to dishes, a sweet and sour chicken recipe is the first thing I decided to make. My husband was a little skeptical about the chicken being baked in the sauce (and baked at all, really) but I promise you will love it.
- For the chicken:
- 1 pkg (20 oz) boneless chicken tenderloins, cut into 1" cubes
- ⅓ cup cornstarch
- 2 eggs, beaten
- 4 T vegetable oil
- For the sauce:
- ½ cup rice vinegar
- ¾ cup sugar
- 5 T ketchup
- 1 T soy sauce
- 1 tsp garlic powder
- Preheat oven to 325. Spray a 9x13 pan with cooking spray; set aside.
- Place chicken pieces in a large bowl. Season with salt & pepper to taste.
- Add cornstarch and mix until chicken is completely coated.
- Heat the oil in a large skillet on medium.
- When the skillet and oil are hot, dip the chicken pieces in the beaten egg. Place in a single layer in the skillet and cook 1-2 minutes on each side until the batter becomes slightly golden.
- Remove from oil; transfer to your prepared baking dish. Repeat with remaining chicken.
- Pour the vinegar, sugar, ketchup, soy sauce and garlic powder together in a medium bowl. Whisk until well combined.
- Slowly pour the prepared sauce over the chicken pieces, making sure to coat each piece well.
- Bake in the oven for about an hour, turning the chicken over every 15 minutes.
- Serve over rice.
Recipe adapted from Mel’s Kitchen Cafe.
Whenever I make a sauce like this, I always like to put all the ingredients in a saucepan and bring to just a boil over medium-low heat. It gives the sugar a chance to fully dissolve and all the ingredients to meld together.
The chicken cooked up delicious and tender, has the perfect amount of (non-soggy!) batter, and really develops a beautiful flavor by baking low and slow for about an hour. Hubs has requested this become a regular part of our rotation, and I absolutely agree. Serve it over white rice, or pair it with my Vegetable Fried Rice.