Description
This Sweet and Sour Chicken recipe features crispy battered chicken breasts tossed in a tangy, flavorful sauce combining apple cider vinegar, ketchup, soy sauce, and sugar. Perfectly balanced and easy to prepare, it’s ideal for a comforting family dinner.
Ingredients
Scale
Chicken and Coating
- 2 lbs (about 4 medium) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup corn starch
- 3 large eggs, lightly beaten
- 1/4 cup extra light olive oil (canola or vegetable oil can be substituted) for sautéing, plus more as needed
Sweet and Sour Sauce
- 1/2 cup apple cider vinegar
- 4 tablespoons ketchup
- 1 tablespoon soy sauce
- 3/4 cup granulated sugar
- 1 teaspoon garlic salt
Instructions
- Prepare the Chicken: Slice the chicken breasts into bite-sized pieces. Season them with salt and pepper on all sides to enhance flavor.
- Coat the Chicken: Dredge the chicken pieces in corn starch until evenly coated. Then dip them into the lightly beaten eggs, ensuring each piece is fully covered. For an extra crispy texture, you can repeat the coating process with corn starch after the egg dip.
- Fry the Chicken: Heat the extra light olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the coated chicken pieces in batches, frying until golden brown and cooked through, approximately 5 to 7 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Make the Sauce: In a separate saucepan, combine the apple cider vinegar, ketchup, soy sauce, granulated sugar, and garlic salt. Bring the mixture to a simmer over medium heat. Stir frequently to dissolve the sugar and meld the flavors, cooking until the sauce slightly thickens, about 5 to 8 minutes.
- Toss Chicken with Sauce: Add the fried chicken pieces to the saucepan with the sweet and sour sauce. Toss to coat evenly, ensuring all pieces are covered with the glossy sauce.
- Serve: Transfer the sauced chicken to a serving dish. Serve hot with steamed rice or your choice of side vegetables for a balanced meal.
Notes
- For a gluten-free version, substitute soy sauce with tamari and ensure the corn starch is gluten-free.
- Adjust sugar quantity for a less sweet sauce according to your taste preference.
- Use fresh chicken breasts and ensure thorough cooking to an internal temperature of 165°F (74°C).
- The oil should be hot enough before frying to create a crispy exterior; if the chicken absorbs too much oil, increase the heat slightly.
- This dish can be prepared in advance by cooking the chicken and sauce separately and combining just before serving to maintain crispiness.
