Sweet and Sour Sesame Chicken

Picture from: joyouslydomestic
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

Ingredients:

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)

 Additional Ingredient:

1 tablespoon sesame seeds

Preparation:

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 

sesame seeds). 

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 

minutes.

Increase oven temperature to 375°F, sprinkle on the sesame seeds and bake for an additional 

15 minutes. 

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. 

Best served with rice or Asian noodles.

Note:  Sliced onions and peppers can be added into the baking dish with the chicken, if 

desired.

Serve 5-7

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