(Archived) Fried Sweet & Sour Chicken
In the past, this was the recipe I used for Oriental Sweet & Sour Chicken. However, I never really liked it because it was time & work intensive (because of the frying) and it was often tough and dry. I recently starting using this other recipe and really like it. There is no frying involved and it is very moist and tender. I’m keeping this recipe, but only for referencing in the future.
(Archived) Fried Sweet & Sour Chicken
Print RecipeIngredients
- 2 lb chicken breast (boneless, skinless – cut into 1" chunks)
- 2 tsp salt (more or less to taste)
- 2 tsp black pepper (more or less to taste)
- 1 cup cornstarch
- 4 large eggs (beaten)
- ½ cup vegetable oil (or other high-heat oil – enough to fry chicken)
- sweet & sour sauce (see note for recipe)
Instructions:
- Preheat the oven to 325°. Grease a 10×15 baking pan.
- Make the sweet and sour sauce and set aside.
- Cut the chicken into 1-inch cubes. *This is easiest to do if the chicken is still somewhat frozen.
- Combine the salt, pepper, and cornstarch in a Ziploc bag then add the chicken.
- Seal the bag and mix until the chicken is thoroughly coated.
- In a shallow bowl, beat the eggs.
- Working a few at a time, dip the chicken into the eggs and turn to coat.
- Heat the vegetable oil in a large skillet. When it's hot, add the chicken and cook until golden brown (1-2 minutes). Transfer to a paper-towel lined plate.
- When you are done frying all the chicken, spread it in the prepared baking dish and pour the sweet and sour sauce over it.
- Place in the oven and bake until the sauce has thickened (about 55 minutes), turning over every 15 minutes to evenly coat the chicken.
- Serve immediately.
Notes:
Here is my homemade sweet & sour sauce recipe.
Make Ahead: You can easily fry these ahead of time and store them in the fridge or freezer. Then all you’ll need to do is pour the sauce over them and bake them.