Sweet & Sour Chicken
Approx. 4 Servings
Ingredients
4 Chicken Breasts, cut into cubes (bite size pieces)
1 Cup, Cornstarch
1 Cup, All-Purpose Flour
S&P
1/4 Cup, Vegetable Oil
5 Eggs
1/2 Cup, Sugar
1/2 Cup, Brown Sugar
6 Tablespoons, Ketchup
3/4 Cup, Apple Cider Vinegar
2 Tablespoons, Tamari
1 1/2 Teaspoons, Garlic Powder
1 1/2 Teaspoons, Onion Powder
1, Pepper, diced (orange, red or green)
1/2 Onion, diced
1 Tablespoon, Olive Oil
3 Scallions, green & white parts, chopped
Instructions
Preheat oven to 350 Degrees. Spray a large baking dish with cooking spray and set aside.
Make the sauce: in a bowl, combine the sugar, brown sugar, ketchup, apple cider vinegar, Tamari (or soy sauce), garlic powder, onion powder, S&P and whisk to combine. Set aside.
Peppers/Onions: on the stove, saute the peppers and onions with 1 tablespoon of olive oil over medium-high heat. Cook just until onions start to become translucent and peppers are slightly tender. Remove from heat and set aside.
Chicken: Cut the chicken into cubes (bite size pieces). Setup a dipping station:
- Bowl: add the eggs with a pinch of S&P and whisk together
- Bowl: add the cornstarch and flour with a pinch of S&P and mix together
Dredge the chicken pieces into the cornstarch/flour mixture, then dip them into the eggs and then transfer them to a plate. Repeat process until all chicken is coated. Heat a large skillet (preferably a cast iron skillet if you have one) on the stove over medium-high heat. Add the 1/4 cup of vegetable oil to the pan. Once the oil it hot, add the chicken and saute just until it starts to brown up. Transfer the chicken to a large baking dish. Don’t overcrowd the pan while cooking the chicken. It may require cooking it in batches.
Add the peppers & onions to the chicken, pour the sauce over top and gently stir to coat all the chicken. Bake for approx. 40 minutes, stirring the ingredients a couple of times during the cooking time. Remove from oven.
Sweet & Sour Chicken over Wild Rice
Plating: Serve the chicken, peppers & onions over rice (we served this recipe over Wild Rice) and garnish with some chopped scallions (green onions). Feel free to serve with some chopsticks.
Mangia! Enjoy!
Tips
Making the dish sweeter: If you like this dish to be more on the sweet side instead of sour, you can also add some pineapple chunks to the dish (add them to the chicken when it goes into oven to bake). You can also add some pineapple juice to the sauce (a few tablespoons).
Veggies: you can add any veggies you like to this dish. I had a few different types of peppers in my fridge. I actually had the tops of the peppers that I saved (red, orange and yellow peppers) and I had a Cubanelle Pepper (entire pepper) that I cut up and used in this recipe. I loved the color these peppers gave to this dish. Plus they tasted great too!
YUMMY!!! I wanted to reach through the screen and grab the food!!
Thanks Cynthia! Wouldn’t it be awesome if we could do that?! I think I am hungry all the time looking at everyone’s posts and yummy recipes!!