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Image Credit: Angela
Sweet and Sour Sesame Chicken
“We all agreed that this is amazing and better than any sweet and sour chicken we've tried in any restaurant.” Angela
For the Chicken Coating:
3-4 boneless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
¼ - ½ cup canola oil
For the Sweet and Sour Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup distilled white vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt (or a little more if using garlic powder)
1 tablespoon sesame seeds
Preheat oven to 325°F.
Trim and cut chicken into cubes.
Season with salt and pepper to taste.
Place the cornstarch into a gallon-size plastic bag and add all of your chicken cubes into it.
Seal and shake to coat.
Using a slotted spoon, transfer chicken to a large dish.
Pour beaten egg over the chicken and stir gently to coat.
Heat ¼ - ½ cup oil in a large skillet (depending on the depth of your pan) and pan-fry chicken
over medium-high heat on both sides until slightly browned - but not cooked through. (You'll
probably need to do this in two batches.)
Place the chicken in a 9 x 13-inch greased baking dish.
Mix all of your sweet and sour sauce ingredients in a bowl with a fork or whisk (do not add in the
Pour or drizzle evenly over the chicken. (I used only about 3/4 of the sauce ... reserving the rest
for dipping at the table.)
Bake for 45 minutes at 325°F.
During the baking process, you will need to turn the chicken (or stir) in the pan every 15
Increase oven temperature to 375°F, sprinkle on the sesame seeds and bake for an additional
Watch chicken so that it does not burn.
Turn chicken a couple of times in pan (or stir) during the final 15 minutes of baking.
Note: Sliced onions and peppers can be added into the baking dish with the chicken, if
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