Sweet and Sour Chicken

Cornstarch-and-egg coated chicken, flash-fried then baked an hour in cider vinegar, ketchup, soy, and sugar sauce.

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Sweet and Sour Chicken
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20 min Prep Time
1 hr 10 min Cook Time
1 hr 30 min Total Time
6–8 Servings

Chicken

  • 2 lbs boneless, skinless chicken breasts (about 4 medium)
  • Salt and pepper to taste
  • 1 cup cornstarch
  • 3 large eggs, lightly beaten
  • ¼ cup extra-light olive oil, canola, or vegetable oil, plus more as needed

Sauce

  • ½ cup apple cider vinegar
  • 4 tablespoons ketchup
  • 1 tablespoon soy sauce
  • ¾ cup granulated sugar
  • 1 teaspoon garlic salt

Instructions

  1. Preheat the oven to 325°F. Cut the chicken into 1-inch pieces and season with salt and pepper.
  2. Put the cornstarch in a gallon zip-top bag, add the chicken, and toss to coat.
  3. Heat ¼ cup oil in a large heavy pot. Dip the coated chicken in the beaten eggs, then into the hot oil. Cook about 30 seconds per side, just until golden — not cooked through. Move pieces to a 9×13 baking dish. Add more oil as needed and let it heat before the next batch.
  4. Stir together the vinegar, ketchup, soy sauce, sugar, and garlic salt. Pour over the chicken and toss to coat.
  5. Bake uncovered 1 hour, turning the chicken twice so it stays coated. Serve over rice with broccoli.