BAKED SWEET AND SOUR CHICKEN

This sticky, sweet & tangy baked sweet and sour chicken recipe combines crispy fried chicken with a homemade Chinese-inspired sauce. Baked to perfection for maximum flavor.

What’s the best chicken to use?

Boneless, skinless chicken breasts or thighs work best. Breasts will cook up slightly quicker. Either cut will produce tasty results.

Can I substitute the apple cider vinegar?

Yes. You can use white distilled vinegar or rice vinegar instead. The flavor will be a little different but still tasty.

My sauce came out too thin/runny – how can I thicken it more?

If the sauce seems thin after baking, mix together 1 tablespoon cornstarch with 2 tablespoons water in a small bowl. Slowly pour the slurry into the baked sauce, stirring constantly, and cook for 2-3 minutes more until thickened.

Can I add veggies like pineapple, bell peppers or onions?

Absolutely! Diced pineapple, bell pepper strips and sliced onions are delicious additions. Stir them into the sauce prior to baking.

Prepare time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Servings: 4

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tablespoon Grace Caribbean traditions ginger garlic pimento seasoning
• 1⁄4 cup vegetable oil for frying, plus more if needed
• 1-2 tablespoons Kikkoman roasted garlic teriyaki marinade
• A dash of salt
• Freshly ground black pepper, to taste
• 2 large eggs
• 1⁄2 cup cornstarch

For the Sweet and Sour Sauce:

• 1⁄2 cup apple cider vinegar
• 1-2 tablespoons honey
• 1⁄4 cup brown sugar
• 2 tablespoons soy sauce
• 1⁄4 cup ketchup
• 1 tablespoon Worcestershire sauce

Instructions:

1. Cut 1 pound of boneless, skinless chicken breasts into 1-inch chunks. Place the chicken chunks into a bowl.
2. Add 1 tablespoon of Grace Caribbean traditions ginger garlic pimento seasoning and toss to coat the chicken evenly. Let marinate for 5-10 minutes.
3. Whisk together the sweet and sour sauce ingredients (apple cider vinegar, honey, brown sugar, soy sauce, ketchup and Worcestershire sauce) in a small bowl. Set aside.
4. Heat 1⁄4 cup vegetable oil in a large skillet over medium-high heat. (Ineskohl.info)
5. While the oil heats up, place 2 eggs and 1⁄2 cup cornstarch into a shallow dish and whisk together until smooth.
6. Working in batches, dip the chicken chunks into the egg wash, allowing any excess to drip back into the dish. Add the chicken to the hot oil and fry until golden brown and crisp, about 2-3 minutes per side. Transfer the fried chicken to a paper towel-lined plate.
7. Preheat oven to 325°F. Lightly grease a 9×13 baking dish with cooking spray.
8. Arrange the fried chicken pieces in the prepared baking dish. Pour the sweet and sour sauce evenly over the chicken.
9. Bake for 35-45 minutes, carefully turning the chicken halfway through, until the sauce has thickened and coats the chicken.
10. Garnish with chopped green onions and hemp seeds (or sesame seeds) before serving if desired. Enjoy!

Tips

• If you don’t want to bread and fry the chicken, you can sauté the chicken pieces in a little oil until just cooked through then toss them with the sauce before baking.
• Adjust the honey or brown sugar to make the sauce sweeter or tangier to your taste.
• For best results, carefully flip and stir the chicken halfway through baking so that it cooks and coats evenly in the sauce.
• Let the cooked chicken rest for 5 minutes before serving so the juices redistribute.
• Serve over a bed of white rice or lo mein noodles for extra flavor and plate coverage.