Baked Sweet and Sour Chicken
  • 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
  1. Preheat oven to 325. Spray a 9x13 pan with cooking spray; set aside.
  2. Place chicken pieces in a large bowl. Season with salt & pepper to taste.
  3. Add cornstarch and mix until chicken is completely coated.
  4. Heat the oil in a large skillet on medium.
  5. 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.
  6. Remove from oil; transfer to your prepared baking dish. Repeat with remaining chicken.
  7. Pour the vinegar, sugar, ketchup, soy sauce and garlic powder together in a medium bowl. Whisk until well combined.
  8. Slowly pour the prepared sauce over the chicken pieces, making sure to coat each piece well.
  9. Bake in the oven for about an hour, turning the chicken over every 15 minutes.
  10. Serve over rice.
Recipe by Views From the Ville at