Sweet-N-Sour Chicken Recipe!

 I posted this recipe several years ago. I gave the post a title that made the recipe hard to find, though. I still use and love this recipe. So, I think now is a good time to re-publish the tasty Sweet-N-Sour Chicken Recipe.

Chicken:
• 2 lbs. Chicken, skinless chicken thighs(preferably), or breasts
• 1 cup cornstarch
• 2 large eggs, beaten
• 1 1/2 - 2 cups frying oil
Sauce:
• 3/4 cup granulated sugar
• 4 tablespoons ketchup
• 1/2 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

Directions

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces.  Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.                                           Or, put the corn starch and chicken pieces into a lidded container and shake vigorously to coat all the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

I have frozen this meal. This is how I did that.

To Freeze:

Complete steps 2-4. Drain and cool the par-fried chicken pieces. Freeze the chicken in a bag.

When ready to bake:

Put the frozen par-fried chicken pieces into casserole pan. Pour sauce over the chicken pieces and stir to coat.

Bake at 350° F. for 1 hour, stirring twice during the baking time.