Baked Sweet And Sour Chicken Recipe

Without difficulty the most famous recipe on my blog, this baked candy and sour chook is a miracle of a dish. Baked, now not fried, it's been a family preferred for over a decade!


Invented on a university budget nearly 20 years in the past, this baked candy and bitter hen is the maximum famous recipe on my weblog. and even better, it nonetheless stays considered one of our circle of relatives favorites.


The amazing easy sauce is whisked together, poured on top, and the whole candy and bitter fowl concoction bakes for approximately an hour.

Substances

Chook:
  •  three-4 boneless, skinless chicken breasts (approximately 2 kilos)
  •  Salt and pepper
  •  1 cup cornstarch
  •  2 big eggs, overwhelmed
  •  1/four cup canola, vegetable or coconut oil

Sauce:
  •  half of to 3/four cup granulated sugar (relying on how candy you need the sauce)
  •  4 tablespoons ketchup
  •  half cup apple cider vinegar (see note for substitutions)
  •  1 tablespoon soy sauce
  •  1 teaspoon garlic salt

Commands

  1. Preheat the oven to 325 ranges F.
  2. reduce the chicken breasts into 1-inch or barely larger portions. Season gently with salt and pepper. region the cornstarch in a gallon-sized ziploc bag. placed the chook into the bag with the cornstarch and seal, tossing to coat the bird.
  3. Whisk the eggs together in a shallow pie plate. warmth the oil in a huge skillet over medium heat till particularly warm and rippling. Dip the cornstarch-covered bird portions inside the egg and place them carefully in a unmarried layer within the warm skillet.
  4. cook dinner for 20-30 seconds on each facet till the crust is golden but the chook isn't all the manner cooked thru (this is wherein it is virtually critical to have a warm skillet/oil). location the bird portions in a unmarried layer in a 9X13-inch baking dish and repeat with the remaining hen portions.
  5. mix the sauce substances together in a medium bowl and pour over the hen. Bake for one hour, turning the chook once or twice even as cooking to coat lightly with sauce. Serve over warm, steamed rice.


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