Friday, May 4, 2012

Baked Sweet and Sour Chicken

Amanda fixed  Fried Sweet and Sour Chicken the other night and we liked it so well we decided to fix it when Meme came over Wednesday night. I did fry the chicken a little to brown it, but I finished it in the oven by baking it. The oven baking version was listed with the fried rice recipe I found on Pinterest and I thought it might be ever so slightly healthier. Let me warn you, it is pretty busy work to prepare this dish, but it's worth the effort.

Serve with a big bowl of fried rice and lemon soy sauce on the side.
We also served Chop Suey vegetables as a side dish (water chestnuts, celery, carrots, onions, bamboo shoots and bean sprouts)


  • 1 1/2 Tbsp oil (I used sesame oil) 
  • 2 tsp minced ginger OR 1/2 tsp. ground ginger if fresh isn't available 
  • 3 Tbsp minced garlic 
  • 1 tsp salt 
  • 3 Tbsp honey (Taste, and add a little more if you prefer sweeter) 
  • 1 tsp rice wine vinegar 
  • 1/2 cup water 
  • 1 tsp cornstarch mixed with 1 tsp water 
  • Sesame seeds for garnish 

Heat 1 1/2 Tbsp of oil in sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 tsp of water with 1 tsp cornstarch. Add to the sauce and simmer for 2 minutes.

  • 3-4 boneless chicken breasts
  • Salt and pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup canola oil

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

 Source: Life As A Lofthouse  and Amanda Inman

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