Sweet and Sour Chicken
I have to give a shout-out to my friend Jan Wurtz who gave me this recipe a couple of years ago. I remember asking her for the recipe after she'd mentioned it on Facebook. I made it several times and was raving about it myself on FB when she let me in on the secret of this recipe. She actually found it in a children's magazine, called "The Friend", many years ago, and thought it sounded easy, so she made it. lol. I love that story because it just goes to show that really good recipes can come from the most unlikely sources. A lesson to all of us to always be open to the possibilities that life has to offer.
I have to give a shout-out to my friend Jan Wurtz who gave me this recipe a couple of years ago. I remember asking her for the recipe after she'd mentioned it on Facebook. I made it several times and was raving about it myself on FB when she let me in on the secret of this recipe. She actually found it in a children's magazine, called "The Friend", many years ago, and thought it sounded easy, so she made it. lol. I love that story because it just goes to show that really good recipes can come from the most unlikely sources. A lesson to all of us to always be open to the possibilities that life has to offer.
- 1/2 cup vinegar
- sauce:
- 2 eggs beaten
- 3/4 cup sugar
- oil
- 6 chicken breast halves (i cut mine up into boneless,skinless
- cornstarch (naturally gluten-free) or flour
- 4 tablespoons ketchup
- 1 tablespoons soy sauce or worchestershire sauce
- 1/2 teaspoon garlic powder (i used minced garlic from a jar)
- mix together in a bowl and set aside.
- Carbohydrate 98.3344645166666 g
- Cholesterol 751.493316666667 mg
- Fat 35.96192469 g
- Fiber 1.34306972709308 g
- Protein 38.0570464266667 g
- Saturated Fat 9.073866507 g
- Serving Size 1 1 Serving (377g)
- Sodium 1006.881086 mg
- Sugar 96.9913947895736 g
- Trans Fat 5.85689207266666 g
- Calories 862 calories
Step-by-step
- Dip chicken breasts in egg, then roll in cornstarch.
- In a small amount of oil, fry the chicken until just browned on both sides.
- Optional: put a layer of thinly sliced fresh lemon on the bottom of a lined baking sheet.
- (This step isn't part of the original recipe, but something I started doing after seeing it done when roasting SHRIMP. It gives it a little more tartness...which I love!)
- Then placed the browned chicken on top of the lemon slices. Pour sauce over.
- Bake uncovered in a 325 degree oven for 50 minutes.
- Turn the chicken pieces over once halfway through the cooking process to ensure they are nice and covered in the sauce!
- We like to serve it simply with white rice (but fried rice would be excellent as well!)
- Sweet and Sour Chicken that's faster and healthier than take-out is today's.....
Pan Selection and Baking Mechanics
Conducting the initial sear requires a skillet capable of holding steady heat without dropping temperature when cold meat is introduced. Cast iron or heavy stainless steel pans work best for developing that crucial golden-brown surface on both sides of the chicken without overcooking the center. Transferring the seared pieces to a lined baking sheet prevents sugary sauce components from cementing themselves permanently to metal surfaces during the fifty-minute oven phase at 325 degrees Fahrenheit. Turning the poultry pieces once at the twenty-five-minute mark redistributes the pooling vinegar and sugar mixture, ensuring the coating absorbs flavor evenly rather than washing away on the bottom surface.Storage and Reheating Protocols
Refrigerating leftover portions requires airtight containers to maintain food safety and prevent moisture migration into the crispy crust. Sealed properly, cooked chicken portions remain viable for up to three days in refrigeration, though the coating will soften significantly over time. Revive day-old portions by heating them in a 350-degree oven on a wire rack for ten minutes, which restores some surface crunch without drying out the interior meat.
