Ketchup Sweet and Sour Chicken
Cornstarch coated chicken pieces fried until golden, then baked in a sweet and tangy sauce of sugar, vinegar, ketchup, and soy sauce.
Equipment
- Large skillet
- Baking dish 9 by 13 inches
- Instant read thermometer
- Whisk
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts cut into 1 inch pieces
- ½ cup cornstarch for coating
- 2 large eggs beaten
- ½ cup vegetable oil for shallow frying
- ½ cup granulated sugar
- ¼ cup ketchup
- ½ cup apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- ¼ tsp black pepper
Instructions
Cooking
- Coat. Season 24 oz chicken pieces with pepper and shake with the cornstarch in a zip bag.
- Fry. Dip in beaten egg and fry in hot oil for 3 minutes per side, then move to a baking dish.
- Mix. Whisk sugar, vinegar, ketchup, soy sauce, and garlic powder until smooth.
- Bake. Pour the sauce over the chicken and bake at 350 F for 35 minutes, stirring halfway.
- Serve. Check that the chicken reaches 165 F and serve over rice.
Notes
Substitutions: Use boneless chicken thighs, or tamari for a gluten free sauce.
Tips: Fry in batches to keep the oil hot.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.
Nutrition does not include rice or garnishes.