Preheat oven to 325 degrees. Season chicken with
salt and pepper.
Place the cornstarch in a shallow bowl or pie
plate. Place the eggs in a separate shallow
bowl. Working in two batches, toss the chicken
pieces in cornstarch and then coast with the egg.
In a large skillet, heat the oil over medium-high
heat. Again working in two batches, brown the
chicken, turning it so that all sides are
browned.
Place the chicken in a single layer in a 9x13
inch baking dish.
In a small bowl, whisk together the sauce
ingredients and pour evenly over the chicken.
Turn the chicken to ensure each piece is coated.
Bake for one hour, turning the chicken every 15
minutes. Serve with rice and steamed broccoli,
if desired.
Notes-
Vinegar- You can substitute white vinegar or
apple cider vinegar. You can also use pineapple
juice for a different flavor.
Pineapple and Bell Pepper- Add chunks of
pineapple and red/green bell pepper to the
chicken mixture in the pan before baking for even
more flavor.
Extra Sauce- If you like a super saucy dish, I
recommend doubling the sauce, using half as
directed, and simmer the other half in a small
saucepan while the dish is baking, then toss with
the baked chicken when it comes out of the oven.
Originally Submitted
3/8/2021
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