Ingredients:
4 boneless skinless chicken breasts, cut into 1\u2033 pieces
1 cup corn starch
2 large eggs
1\/4 cup vegetable oil
1\/2 cup granulated sugar
1\/4 cup ketchup
1\/2 cup apple cider vinegar
2 tbsp. soy sauce
1 tsp. garlic powder
1\/2 tsp. sea salt<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
Preheat your oven to 325\u00b0F (163\u00b0C) and line a 13 x 9-inch baking pan with parchment paper. Set it aside.<\/p>\n\n\n\n
Season the chicken breast pieces with salt and pepper.<\/p>\n\n\n\n
Add the cornstarch to a large Ziploc bag and add the chicken breast pieces. Seal the bag and shake it to coat the chicken evenly with cornstarch.<\/p>\n\n\n\n
In a shallow bowl, beat the two large eggs.
Heat the vegetable oil in a skillet over medium-high heat until it\u2019s sizzling.<\/p>\n\n\n\n
Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring they are well coated.<\/p>\n\n\n\n
Sear the coated chicken pieces in the skillet until they turn golden brown. Then, transfer them to the prepared baking pan.<\/p>\n\n\n\n
In a medium-sized bowl, combine the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. Whisk these ingredients together until well mixed.<\/p>\n\n\n\n
Pour the sweet and sour sauce over the chicken pieces in the baking pan.<\/p>\n\n\n\n
Bake the chicken in the preheated oven for about 1 hour, making sure to toss the chicken halfway through to ensure even coating and cooking.<\/p>\n\n\n\n
Once the chicken is fully cooked and the sauce has thickened, remove it from the oven.<\/p>\n\n\n\n
Serve the Baked Sweet and Sour Chicken with rice or your preferred side dish.<\/p>\n\n\n\n
Enjoy your homemade sweet and sour chicken<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients:4 boneless skinless chicken breasts, cut into 1\u2033 pieces1 cup corn starch2 large eggs1\/4 cup vegetable oil1\/2 cup granulated sugar1\/4 cup ketchup1\/2 cup apple cider vinegar2 tbsp. soy sauce1 tsp. garlic powder1\/2 tsp. sea salt Instructions: Preheat your oven to 325\u00b0F (163\u00b0C) and line a 13 x 9-inch baking pan with parchment paper. Set it … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":1782,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=1781"}],"version-history":[{"count":0,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1781\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/1782"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=1781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=1781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=1781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}