How To Make Sweet & Sour Chicken
So glad Colin made the most amazing sweet & sour chicken dinner.
He is already a wiz with Mexican food and grilled pizzas. Now he has decided to tackle Asian cuisine, YIPPEE.
It was so good!
Loft & Learn Sweet & Sour Chicken Recipe
Serves 4-6 (unless your child eats like Ace!) lol.
Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
- 3-4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola, vegetable or coconut oil
- 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Just a dash of hot sauce
- Preheat the oven to 325 degrees F.
- Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
- Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
- Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it’s really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Delicious Orange Sesame Chicken Sandwiches!!!
Here is another amazing and simple recipe to try. Everyone in the family loved it and it was a wonderful alternative to the typical sandwich!!
- 1½ lb. Boneless Chicken Breasts
- ¾ tsp. salt
- ½ tsp. black pepper
- 2 tbsp. butter
- ½ c. orange marmalade
- 2½ tbsp. sesame oil
- 1/2 tsp. olive oil
- 2½ tbsp. soy sauce
- ¾ tsp. Hot sauce
- ½ tsp.cayenne pepper
- ½ tsp. sesame seeds
- 2 medium oranges
- 1 small head of butter lettuce
- 3 large pocket-style pitas
- Heat oven to 400 degrees F.
- Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.
- Mix the marmalade, sesame oil, olive oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees F — about 20 more minutes.
- Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy — about 1 minute.
- Remove the breasts from the oven and let rest for 15 minutes.
- Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
- Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
- Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.Enjoy!