Brandon and I recently had a conversation about how sweet and sour chicken can be hit or miss on flavor. Homemade recipes and store bought packages, especially, can be off on the balance of the sugary sweetness and that necessary sour vinegar taste. I recently came across and made the following recipe:

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless, skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

The product was, by FAR, the best taste and texture I have accomplished when making Chinese food. The recipe was easy to follow and worth the hour it took to bake! This mama gives the dish two thumbs up and so did the family :) You should give it a try!