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Home » Chicken » Tangy Sweet & Sour Chicken

Tangy Sweet & Sour Chicken

November 23, 2014 by Judith Hannemann

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Tangy Sweet & Sour Chicken | bakeatmidnite.com | #chicken #asian #sriracha
Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha!  Why go for take-out?

I was first introduced to this wonderful chicken by my friend Lillian from My Recipe Journey. It looked so mouth watering, I had to make it.

 

Tangy Sweet & Sour Chicken | bakeatmidnite.com | #chicken #asian #sriracha
Why go for take-out?

Originally, I made it just as she made it and it’s super delicious!!!  But I like a little heat in some food and I thought it would be a great addition to the original. I particularly like Sriracha and this chicken was just made for that flavor. If you like more heat, add an additional tablespoon to the sauce. I kept mine on the “medium” side with only one tablespoon.

I also switched out the plain white vinegar for rice vinegar because it’s more authentic and tastes a bit better, but again, if you can’t get that, then plain old white will do. I also made other minor adjustments–such as adding more garlic powder because I’m a huge fan of garlic.

 

Tangy Sweet & Sour Chicken | bakeatmidnite.com | #chicken #asian #sriracha
Sticky, yummy and oh-so good!

Lillian also included a fried rice recipe in her post, but I chose to make my own.  So what I did here was take my Take-Out Beef Fried Rice and modify it a bit. First off, I left out the ground beef, then I made half the recipe (because it’s a side after all), put in 1/2 cup of peas for color and used this sauce:

1 tbs soy sauce
1 tbs Maggi seasoning
1 tbs fish sauce
1/4 tsp dark sesame oil

But if you can’t get the Maggi or the fish sauce, then the sauce in my original recipe will do just fine. The original recipe calls for 3 eggs, so if you make half, just use one egg–and it’ll be just fine!

 

Tangy Sweet & Sour Chicken
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Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha!  Why go for take-out?
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Chicken, side dishes
Cuisine: Chinese
Keyword: chicken, sweet and sour chicken
Servings: 4
Calories: 381kcal
Author: Judith Hannemann

Ingredients

  • 2 large boneless skinless chicken breasts, cut in bite-sized pieces
  • 1/4 cup oil for frying

COATING

  • 1/2 cup cornstarch
  • 1 egg
  • 1 tbsp water

TANGY SWEET/SOUR SAUCE

  • 1/2 cup sugar
  • 1/4 cup rice vinegar
  • 1 tbsp sriracha hot sauce
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 tsp garlic powder
  • 1/2 tsp salt

Instructions

  • Preheat oven to 325 degrees F.
  • In a small bowl, beat the egg with the 1 tbs water. Place cornstarch in a separate bowl.
  • Heat a large skillet over medium-high heat; add oil and heat until oil shimmers.
  • Dredge the cut-up chicken in the cornstarch then dip in the beaten egg to coat.
  • Fry the chicken until brown on all sides, but not done. Place browned chicken in a 2-quart baking dish.
  • Whisk the sauce ingredients together in a small bowl and pour over the chicken.
  • Bake at 325 degrees for 1 hour, turning chicken every 15 minutes.
  • Serve with fried rice.

Nutrition

Serving: 1person | Calories: 381kcal | Carbohydrates: 43g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 780mg | Potassium: 275mg | Fiber: 1g | Sugar: 27g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 



Tangy Sweet & Sour Chicken | bakeatmidnite.com | #chicken #asian #sriracha
Tangy Sweet & Sour Chicken
 

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Chicken, Side Dishes Tagged With: chicken, chinese take-out, sriracha sauce, sweet and sour chicken

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Amy says

    November 24, 2014 at 2:36 am

    Looks fabulous, Judith!!

  2. Judith Hanneman says

    November 24, 2014 at 2:46 am

    Thanks Amy!

  3. Lillian (My Recipe Journey) says

    November 24, 2014 at 8:41 pm

    YUM…as usual! I'm so glad you tried it and liked it! I love your changes! Thanks for the shout-out and link back! BIG ((((HUGS))))

  4. Judith Hanneman says

    November 24, 2014 at 9:53 pm

    Lillian…fast becoming my chicken muse!!!

  5. Amby Felix says

    November 26, 2014 at 10:02 pm

    This looks and sounds absolutely delicious!!!!

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