Usually, for some reason, on Monday’s I make crockpot meals. Today I have BBQ Chicken in the crockpot for sandwiches, but I’m not going to lie… I kind of wish we were having this instead! It is THAT delicious!
I wouldn’t call myself a huge lover of Chinese food. I always get a little grossed out by the chicken if I inspect it, or think about it too much. Anyone that knows me, knows I’m that way about most meat though. I love this recipe, because I know exactly what’s in it, because I am the one making it!
When I first came across this recipe, I thought it would be super simple. As I started getting into it, I realized it was a bit more messy than I had first thought. But, seriously, the bit of extra mess is SO worth it! I thought you just through the chicken in the oven with the sauce and you were done. You do have to fry it just a tad first!
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 c. cornstarch
2 large eggs, beaten
1/4 c. vegetable oil
For the sauce:
3/4 c. sugar
1/2 c. apple cider vinegar
1/4 c. ketchup
1 Tbsp. soy sauce
1/2 tsp. garlic powder
1) Preheat oven to 325 degrees F.
2) Lightly coat a 9×13 pan with cooking spray.
3) To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
4) In a large bowl place chunks of chicken; add cornstarch and gently toss to combine.
5) Heat oil in large frying pan and warm.
6) Working one at a time, dip each piece of chicken into the eggs and place in heated pan. Cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
7) Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.