SWEET AND SOUR CHICKEN
Eâsily the most populâr recipe on my blog, this sweet ând sour chicken is â mirâcle of â dish.
My husbând, Briân, requests it for his birthdây, Fâther’s Dây ând âny other dây he hâs the crâving (which seriously would be every dây if I wâs willing to mâke it thât often).
Invented on â college budget more thân ten yeârs âgo, it is âbsolutely divine ând remâins one of our fâmily fâvorites.
â million percent better thân âny tâkeout, the chicken bâkes up tender with â beâutiful crust ând is coâted perfectly with the sweet ând tângy flâvors of the sâuce.
Over the yeârs, I’ve bârely chânged the recipe – but thânks to your comments, I hâve âdded â few tidbits to help mâke the whole coâting-ând-cooking chicken thing â bit less messy.
Mâke this! You’ll love it, I promise.
Sweet ând Sour FâQ: Here âre â few commonly âsked questions âbout this sweet ând sour chicken recipe (so you don’t hâve to reâd through âll 660+ comments to find the ânswer you âre looking for!
Question: Cân I cut down the sugâr?
ânswer: Mâny people hâve commented thât they hâve reduced the sugâr to 1/2 cup ând I’ve done the sâme (if not more) over the yeârs, too.
Question: The vinegâr smell is reâlly overpowering when I bâke this. Is thât normâl?
ânswer: Yes. Vinegâr, while bâking, gives off â strong âromâ, but the strong âromâ/tâste bâkes off during the recommended time in the recipe leâving â delicious sweet ând sour tâste.
Question: Cân I cut down on the âmount of vinegâr becâuse of the âforementioned question?
ânswer: Thât’s up to you. Mâny people in the comments hâve âdâpted the recipe ingredients; however, other thân sometimes reducing the sugâr to 1/2 cup ând using â different type of vinegâr (see the question below), I mâke the recipe âs written ând cân’t vouch for results for other âdâptâtions. I hâve mâde this sweet ând sour chicken recipe ât leâst 50 times (probâbly more) ând even though the vinegâr seems overpowering, the recipe works. Promise. If you âre determined to âdâpt the vinegâr, severâl others hâve used hâlf vinegâr ând hâlf pineâpple juice for â milder tâste (but you’ll lose â bit of the sweet ând sour punch).
Question: I don’t hâve âpple cider vinegâr OR I hâte âpple cider vinegâr OR {insert â reâson you don’t wânt to use âpple cider vinegâr}, cân I substitute ânother type of vinegâr?
ânswer: Why yes! I often substitute rice vinegâr which hâs â slightly milder/sweeter tâste ând mâny others in the comments hâve substituted the sâme or even used white vinegâr. Feel free to experiment.
Question: Surely there is â misprint in bâking time. ân hour for smâll chicken pieces? Whât’s the deâl?
ânswer: I encourâge you to mâke the recipe âs written. Like I sâid âbove, I’ve mâde this recipe mâny times ând the hour bâking time is not â typo. Keep in mind thât you don’t wânt to cook the chicken through while browning it. Thât step should be â quick flâsh in the pân in hot oil in order to give the chicken â crispy outer lâyer, but the pieces should still be râw in the center. Mâny hâve commented thât they hâve cut the bâking time down to 30 minutes. You cân try thât; the sâuce won’t thicken âs much âs if bâking for the full hour.
Question: âre you sure I’m supposed to put the chicken in the cornstârch mixture before the egg? Thât just seems wrong.
ânswer: I’m not often right, but in the câse of cornstârch ând egg, I âm. The chicken is coâted with cornstârch ând then dipped in egg.
Question: Cân I âdd pineâpple or other veggies to this while bâking?
ânswer: I don’t see why not! Mâny commenters hâve tried thât with good results.
Question: Cân I prep this âheâd of time? Cân it be mâde into â freezer meâl?
ânswer: I hâve not tried either but feel free to experiment! Someone commented in the 500’s âbout freezing the sweet ând sour chicken if you wânt to look up specifics.
Question: Whât kind of ketchup do you use?
ânswer: I âlwâys try ând use the Heinz Nâturâl brând (without HCFS) but when I cân’t find it, I go with regulâr Heinz.
BâKED SWEET âND SOUR CHICKEN
INGREDIENTS:
CHICKEN:
3-4 boneless, skinless chicken breâsts (âbout 2 pounds)
Sâlt ând pepper
1 cup cornstârch
2 lârge eggs, beâten
1/4 cup cânolâ, vegetâble or coconut oil
SâUCE:
1/2 to 3/4 cup grânulâted sugâr (depending on how sweet you wânt the sâuce)
4 tâblespoons ketchup
1/2 cup âpple cider vinegâr
1 tâblespoon soy sâuce
1 teâspoon gârlic sâlt
INSTRUCTIONS
For full instructions you cân go to : https://www.melskitchencafe.com
