Baked Sweet Sour Chicken Recipes

SWEET & SOUR CHICKEN RECIPE BY TASTY

Steps:

• Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
• Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
• In a large pan, heat oil and fry garlic until fragrant.
• Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
• When the sauce has thickened, add the fried chicken. Toss to coat.
• Garnish with chopped scallions and sesame seeds. Serve with rice.
• Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams
• Enjoy!

BAKED SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper.
• Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
• Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
• Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
• Wisk together the sauce ingredients in a small bowl.
• Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
• Bake for 1 hour, turning the chicken every 15 minutes.

BAKED SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 200C/390F.
• Place chicken in a bowl, sprinkle with salt then add the egg. Mix to coat all chicken with egg, then drain out excess egg. (Note 2)
• Working a handful at a time, shake excess egg mixture off chicken then place chicken in ziplock bag. When all the chicken is in the bag, seal (trap as much air in it as you can to make a "balloon") and shake well to coat chicken in cornflour. Discard excess cornflour.
• Heat oil in a large skillet on high. Add chicken (in 2 batches if your skillet is not big enough) and cook briefly for 2 minutes, turning, just to make the outside light golden and a bit crispy. The chicken should be raw inside.
• Transfer to baking tray, spray with oil and bake for 15 to 20 minutes until it becomes a little more golden brown and is crispy.

BAKED SWEET & SOUR CHICKEN

Steps:

• Add all the sweet & sour sauce ingredients into a small bowl and whisk together until combined. Set aside.
• Pour enough oil into a skillet pan (with high sides) to cover about 2" in the pan. Turn heat to medium and let it heat up while you prepare the chicken.
• Cut chicken into 1-inch bite-sized chunks. Place in a gallon sized Ziploc bag, or a bowl, and add the salt, pepper, and cornstarch. Shake the bag, or stir in the bowl, until all chicken pieces are coated. * This is easier to do if you use the gallon size Ziploc bag. Just zip it shut and shake.
• Heat oven to 325°. Prepare a 9x13 baking dish and spray with cooking spray.
• Crack the eggs into a rimmed plate (like a pie plate) or a bowl. Whisk together with a whisk or a fork.
• Take the cornstarch coated chicken pieces and working with a few at a time, dip them in the eggs, shaking off excess egg, and then place in the hot oil. Continue coating the chicken pieces and adding to the pan until it's full.
• Cook chicken for about 3 minutes on each side. Turn over the pieces and let cook for another 3 minutes. The chicken does not need to be fully cooked, it just needs to have a golden brown outside. When chicken is done, remove from the skillet pan with a slotted spoon. Place onto a plate that has been lined with paper towels so the chicken can drain a bit.
• Repeat this in batches until all the chicken is done. Depending on how big your skillet pan is, it may take anywhere from 3 to 4 batches.
• When each batch is done draining on the paper towels, dump into the prepared baking dish.
• Once all the chicken is in the baking dish, pour the sweet & sour sauce over the chicken and gently stir to coat.
• Cook for 60 minutes. Stirring every 15 minutes.
• Serve over rice and garnish with green onions.

SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 325 F degrees. Spray a 9x13 baking dish with cooking spray.
• Season the chicken with salt and pepper. Sprinkle the cornstarch over the chicken and gently toss making sure each piece of chicken is coated in cornstarch.
• Dip a few pieces of the chicken into the egg and gently toss the chicken around making sure they are coated completely in egg.
• Heat the oil in a large skillet, start with about 1/4 cup. Add a few pieces of chicken at a time and cook just until lightly golden, 1 to 2 minutes. You will have to do this in batches until done. Transfer the chicken to a paper towel-lined plate and discard excess oil.
• To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl.
• Add the chicken pieces to the prepared baking dish and pour about 2/3 to 3/4 of the sauce over the chicken and toss so that each piece is coated in the sauce.
• Bake the chicken for 45 minutes, turning it over after 15 minutes.
• Garnish with green onions and sesame seeds. Use the remainder of the sauce for dipping.

BAKED SWEET AND SOUR CHICKEN RECIPE

Steps:

• Preheat oven to 325°F/160°C. Lightly coat a 9x13 and 8x8 pan with cooking spray.
• Cut the boneless chicken breasts into 1-inch chunks. Season with salt and pepper. Place the chicken in a gallon-sized resealable bag with the cornstarch, seal bag, and toss to coat the chicken.
• Whisk the eggs in a shallow dish (a glass pie plate works well), then take a large handful and dip each chicken piece in the egg. Meanwhile, heat 1/4 cup oil in a large skillet over medium heat until hot and rippling. Fry coated chicken pieces in the hot oil. You will need to do one single-layer amount of chicken at a time, so it ends up being about 5 batches. Cook for about 30 seconds on each side until golden, but not cooked through. Place the chicken pieces on a paper towel-lined plate; then transfer chicken to a prepared baking dish in a shallow layer. You may need to add and heat another 1/4 cup of oil about halfway through.
• Whisk sauce ingredients together and pour over chicken. Bake for about 1 hour, turning chicken three times while cooking so it is evenly coated with the sauce. Serve over rice.

OVEN BAKED SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 350. In a 9 x 13 baking dish, add in chicken breasts (quartered) and set aside.
• In a medium mixing bowl, whisk together ketchup, soya, brown sugar, and garlic. Pour oven chicken and toss until chicken is well coated.
• Bake at 350 for 25-30 minutes, or until chicken is fully cooked. Serve over sticky rice with your favorite greens.

BAKED SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.
• Dip chicken in egg, then coat in cornstarch mixture.
• Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.
• Combine sugar, vinegar, ketchup, and soy sauce in a bowl.
• Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.
• Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED SWEET-AND-SOUR CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
• Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
• Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.