Raspberry Mojito Cupcakes

Invented on a college budget almost 20 years ago, this baked sweet and sour chicken is the most popular recipe on my blog. And even better, it still remains one of our family favorites.

You may have seen this recipe floating around the internet; it’s everywhere! And for good reason. It’s crazy delicious.

But I’m happy (and yes, a little proud) to acknowledge that the delectable sweet and sour chicken recipe originated here (posted way back in 2008, it was one of the first recipes I ever shared on my blog!).

I am going to keep this as short and simple as possible…you NEED to make this Sweet and Sour Chicken recipe. This became our number one favorite meal last night! I love Chinese food and this baked sweet and sour chicken blew my mind.  If there is one recipe that you need to try on my website, it is this one.  It is absolutely incredible.   We have yet to find any takeout restaurant beat this recipe.

The breading on the chicken was exactly the same as from an amazing restaurant. I usually use flour to bread my chicken, but I think the difference in this one was cornstarch and eggs. The flavor of the sauce was incredible and it was even thick on top of the chicken.

If you’re new to the world of baked sweet and sour chicken, let me give you a quick rundown.

First, this recipe, while delicious and absolutely and totally worth it, is going to be a bit more work than your average Tuesday night spaghetti.

It’s not complicated. It’s not hard. But it’s also not a 30-minute meal. So with that caveat in place, here’s the 5-second overview.

How do you make baked sweet and sour chicken?

• Preheat oven to 325 degrees.  Cut your chicken breasts into bite sized pieces and season with salt and pepper.  In separate bowls, place the cornstarch and slightly beaten eggs.  Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.
• Heat canola oil in a large skillet over medium high heat and cook chicken until brown but not fully cooked throughout.  Place the chicken in a 9×13 inch dish.
• In a medium sized mixing cowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt.  Pour over the chicken and bake for an hour.  Stir every 15 minutes to coat them in the sauce.

Ingredients
CHICKEN

• 1 lb / 500 g chicken breast , cut into bite size cubes
• 1/2 tsp salt
• 1 large egg or 2 small eggs , lightly beaten (enough to coat chicken)
• 1 cup cornstarch / cornflour , placed in a large ziplock bag
• 3 to 5 tbsp oil (vegetable, canola)
• Oil spray

STIR FRY

• 1/2 tbsp oil
• 1 garlic clove
• 1 small onion , cut into large dice
• 1/2 red bell pepper , cut into bite size pieces
• 1/2 green bell pepper , cut into bite size pieces
• 1 can (8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.

SAUCE

• 1/2 cup sugar (white or brown - I use either)
• 1/3 cup apple cider vinegar
• 2 - 3 tbsp pineapple juice (from the canned pineapple pieces)
• 3 tbsp ketchup (Australia: tomato sauce)
• 1 tsp Worcestershire sauce (Note 1)
• 1 tsp soy sauce (Note 1)
• 1 tsp Oyster Sauce (Note 1)
• 1/4 tsp salt

THICKENER

• 1 tbsp cornflour / corn starch + 4 tbsp water , mixed together

Instructions

1. Preheat oven to 200C/390F.
2. Place chicken in a bowl, sprinkle with salt then add the egg. Mix to coat all chicken with egg, then drain out excess egg. (Note 2)
3. Working a handful at a time, shake excess egg mixture off chicken then place chicken in ziplock bag. When all the chicken is in the bag, seal (trap as much air in it as you can to make a "balloon") and shake well to coat chicken in cornflour. Discard excess cornflour.
4. Heat oil in a large skillet on high. Add chicken (in 2 batches if your skillet is not big enough) and cook briefly for 2 minutes, turning, just to make the outside light golden and a bit crispy. The chicken should be raw inside.
5. Transfer to baking tray, spray with oil and bake for 15 to 20 minutes until it becomes a little more golden brown and is crispy.

SAUCE

1. Meanwhile, discard oil in the skillet and wipe briefly with paper towels. Reduce heat to medium high and heat 1/2 tbsp oil. Add garlic and sauté for 20 seconds, then add onion and cook for 2 minutes.
2. Add bell peppers and cook for 1 minute.
3. Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
4. Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
5. Stir through pineapple pieces (just to warm) and remove from stove.
6. When the chicken is done, add it into the skillet and toss to coat in the sauce.
7. Serve immediately with rice, garnished with scallions if desired.

Recipe Notes:

• These 3 ingredients are what makes this sauce more like the Sweet & Sour sauce that is served at Chinese restaurants. They are my "secret ingredients"! You can omit one (substitute with more of one of the others) and it will still taste similar. But please don't leave out all 3! The sauce will taste quite flat and bland.
• I just use my hand to stop the chicken from falling out while allowing the excess egg to pour out.
• Nutrition assuming 4 servings. Approximately 1 tbsp of oil is discarded so I have taken this into account.