The Hubs loves Sweet and Sour Chicken.
When we first married, I tried making it with bottled sauce. He didn’t like it. I tried pulling some recipes off the internet for sweet and sour sauce. He didn’t like those either. So I started tweaking internet recipes until I got it right. Story of my life.
I finally hit it right out of the park with this recipe. It’s now one of my family’s favorite meals. They beg for it.
I like to add it to my menu plan on a not-so-busy day (is there even such a thing?) and make a HUGE batch. The kids love to pack these little nuggets from heaven in their school lunches and they’re great for snacking too! Or you could make an even larger batch and freeze some for future easy dinners.
Of course, sweet and sour chicken always tastes better over sticky white rice. I totally depend on my rice cooker to do the job perfectly every time. I love that I can just add the rice and water, turn it on and forget about it until it’s done.
It’s alot easier to make this meal if you have a large skillet to use for the frying step.
Here are some of my favorite deep and wide skillets:
- Circulon Radiance Hard-Anodized Nonstick Covered Deep Skillet, 12-Inch, Gray
- Lodge 13.25 Pre Seasoned Inch Cast Iron Skillet
- Simply Calphalon Nonstick 12″ Jumbo Deep Fry Pan
How to Make Sweet and Sour Chicken
Equipment
Ingredients
For the Sauce
- 3/4 cup brown sugar
- 5 tbs ketchup
- 1/3 cup white vinegar
- 1 tbs soy sauce
- 1 tsp garlic salt
- 2 tsp corn starch
For the Chicken
- 3-4 boneless, skinless chicken breast cut into bite size pieces
- 1/2 cup sunflower oil
- salt and pepper
- 1 cup cornstarch
- 5 egg whites
- white rice prepared
Instructions
- Preheat oven to 325F. Spray 9x13-inch baking dish with oil.
- Whisk together the ingredients for the sauce and set aside.
- Season chicken with salt and pepper.
- Put the corn starch in a large bowl and add chicken. Toss to coat.
- In a separate bowl, beat the egg whites.
- Heat oil in a large skillet over medium high heat until hot.
- Dip each piece of chicken in the egg whites and place in skillet.
- Turn to brown on all side, but do not cook through.
- When chicken is golden brown, transfer to the prepared baking dish.
- Pour sauce evenly over chicken pieces and stir to coat.
- Bake in oven for 30-45 minutes (stirring every 15 minutes) until chicken is cooked through and sauce is thickened.
- While chicken is baking, start rice in rice cooker so it will be ready close to the same time.
