Try this Sweet and sour chicken recipe, or contribute your own.
- Carbohydrate 100.998243313675 g
- Cholesterol 0 mg
- Fat 112.797444378587 g
- Fiber 4.75681576156725 g
- Protein 7.91315998123517 g
- Saturated Fat 8.35789253231912 g
- Serving Size 1 1 recipe (1120g)
- Sodium 58055.9789201193 mg
- Sugar 96.2414275521078 g
- Trans Fat 1.67295261522846 g
- Calories 1417 calories
Step-by-step
- Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
- Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece. Line a baking sheet with foil and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
- Pre-heat oven to 325 degrees.
- In a medium size bowl whisk together all of the ingredients for the sauce.
- Next you'll pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
- Serve with steamed rice and veggies. Enjoy!
Where did the extra oil go? Halfway through coating and frying bite-sized pieces in batches, many home cooks realize their standard skillet holds too much residual debris to finish the second batch cleanly. Disposing of the spent oil midway prevents bitter, burnt notes from ruining the coating. Canola oil works well here due to its neutral profile and high smoke point, but rice vinegar can be swapped with distilled white vinegar at a strict one-to-one ratio without altering the acidity balance of the sauce.
Managing Frying and Baking Equipment
Dredging poultry requires deliberate staging to keep countertops clean. Combining the corn starch, salt, pepper, and garlic salt inside a large zippered plastic bag provides a uniform coating without requiring multiple bowls. Whisking eggs in a separate wide, shallow dish makes the dipping process efficient before transferring pieces directly into the frying pan with a fork. Frying demands precise heat control over medium settings; keep pieces cooking for exactly two minutes per side until the starch sets into a light crust. Transferring fried pieces to a foil-lined baking sheet simplifies cleanup before the final twenty-minute bake at 325 degrees.
- Discarding frying oil that contains burnt starch particles is essential to avoid acrid flavors.
- Flipping the chicken halfway through the baking phase ensures the thick sugar-and-ketchup sauce coats every surface evenly.
- Maintain a 325-degree oven temperature to thicken the sauce without scorching the high sugar content.
