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