Hey look, this isn’t a crockpot recipe. Hooray! Honestly, this is probably my best meal (aside from my chicken carbonara). I haven’t had too many successes in the cooking department, so when this came out tasting better than okay, I was ecstatic!
The prep was a bit tedious, but I guess I’m just not used to using more than one mixing bowl and a pan to make something. So you have to dirty your kitchen a bit more for cooking… that’s not something I’m fond of.
But I guess having dinner is a tad more important than having dessert. People say it’s more nutritious or something. Or something.
The ingredients are fairly standard and you probably have most of it your pantry waiting to be used up. I’ve made this recipe multiple times since my DB loves it. No veggies, no crazy ingredients, just straight up chicken– A real man’s meal.
The only downside to this dish is that you have to let it bake in the oven for an hour. That’s not necessarily a downside if you like getting your dinner started so you can do something else. You’ll have time to focus on making a side dish, watching a TV show, or prepping yourself to look fancy for your dinner date that’s coming over.
I served this with plain ol’ white rice, which can do no wrong. A side of veggies would have been nice, though.
Here’s a couple more pictures just to test your hunger. Seriously guy, baked sweet and sour chicken. No deep frying necessary.
Recipe from Life as a Lofthouse.
Ingredients
- 3-4 boneless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
- 3/4 cup sugar
- 4 tbs ketchup
- 1/2 cup distilled white vinegar
- 1 tbs soy sauce
- 1 tsp garlic salt
Directions
- Preheat your oven to 325 degrees.
- Rinse your chicken breasts in water and then cut into cubes. Season with desired amount of salt and pepper.
- Dip chicken into the cornstarch to coat then dip into the eggs.
- In a large skillet over medium high heat, cook the 1/4 cup of oil and brown all the chicken. Don't cook it all the way through.
- Place the chicken in a lined 9x13 pan. Stir all of your sweet and sour sauce ingredients in a bowl until evenly mixed and pour evenly over the chicken.
- Bake for one hour, turning the chicken pieces every 15 minutes.
I’m practically ready to sprint to the kitchen to make this. Sweet and sour chicken is my absolute favorite dish to order when we get Chinese food, but I feel a little guilty since it’s fried. So a baked version is making me feel sort of giddy 🙂
I just made this dish and it was so easy and tasted amazing. I served it over rice and even my picky five-year-old gave it the thumbs up! i will definitely make this again – thank you!!
This looks great! And not frying it is amazing! Will have to try it!
i subbed out splenda for the sugar and it was delicious!! i can’t wait to try it for my DB! 🙂
THIS IS AWESOME!!! aND NOT THAT MESSY TO MAKE, YOU LITTLE ONE PAN GIRL YOU!!! bUT REALLY REALLY GOOD. tHANK YOU FOR ALL THE GOOD RECIPES YOU GIVE US!!
Just made this and it turned out fabulous. Thanks for sharing.