Baked Sweet-and-Sour Chicken
This crispy, saucy chicken is a healthier version of your favorite takeout Chinese dish.
Slideshow: More Chicken Recipes
* ACTIVE: 20 MIN TOTAL TIME: 30 MIN SERVINGS: 2
INGREDIENTS
* Two 4- to 5-ounce chicken breasts, cut into bite-size pieces
* 1 large egg
* 1/2 cup cornstarch
* Sea salt
* Freshly ground pepper
* 1 tablespoon vegetable oil
* 1/2 cup brown sugar
* 2 tablespoons ketchup
* 1 tablespoon apple cider vinegar
* 1 teaspoon soy sauce
* 1 small garlic clove, finely minced
*
HOW TO MAKE THIS RECIPE
* Preheat the oven to 425°. In a medium bowl, whisk the egg. In another medium bowl, whisk together the cornstarch and 1/4 teaspoon each of sea salt and freshly ground pepper.
* Dip all of the chicken into the egg, stir to coat. One piece at a time, remove the chicken from the egg and turn in the seasoned cornstarch, making sure each piece is well coated.
* In a medium ovenproof nonstick frying pan, heat the oil. When the pan is hot add the chicken, giving the pan a little shake after each addition to prevent it from sticking. Cook for about 1 minute per side, until brown and crispy. Remove the pan from the heat.
* Whisk together the brown sugar, ketchup, apple cider vinegar, soy sauce, garlic and 1/8 teaspoon of sea salt. Pour the sauce over the chicken.
* Place the chicken in the oven and bake for 10 to 15 minutes, or until the thickest part of the chicken pieces registers 165° on an instant-read meat thermometer.
* Remove the chicken from the oven and carefully pour the sauce into a small saucepan. Boil over high heat for 3 to 5 minutes, until it is thick enough to coat the chicken well. Add the chicken to the saucepan and toss to coat.
I served this with Mushroom Fried Rice.
Mushroom+Fried+Rice
+Recipes+
http://www.foodandwine.com/recipes/mushroom-fried-rice?xid=emailsharebar
This crispy, saucy chicken is a healthier version of your favorite takeout Chinese dish.
Slideshow: More Chicken Recipes
* ACTIVE: 20 MIN TOTAL TIME: 30 MIN SERVINGS: 2
INGREDIENTS
* Two 4- to 5-ounce chicken breasts, cut into bite-size pieces
* 1 large egg
* 1/2 cup cornstarch
* Sea salt
* Freshly ground pepper
* 1 tablespoon vegetable oil
* 1/2 cup brown sugar
* 2 tablespoons ketchup
* 1 tablespoon apple cider vinegar
* 1 teaspoon soy sauce
* 1 small garlic clove, finely minced
*
HOW TO MAKE THIS RECIPE
* Preheat the oven to 425°. In a medium bowl, whisk the egg. In another medium bowl, whisk together the cornstarch and 1/4 teaspoon each of sea salt and freshly ground pepper.
* Dip all of the chicken into the egg, stir to coat. One piece at a time, remove the chicken from the egg and turn in the seasoned cornstarch, making sure each piece is well coated.
* In a medium ovenproof nonstick frying pan, heat the oil. When the pan is hot add the chicken, giving the pan a little shake after each addition to prevent it from sticking. Cook for about 1 minute per side, until brown and crispy. Remove the pan from the heat.
* Whisk together the brown sugar, ketchup, apple cider vinegar, soy sauce, garlic and 1/8 teaspoon of sea salt. Pour the sauce over the chicken.
* Place the chicken in the oven and bake for 10 to 15 minutes, or until the thickest part of the chicken pieces registers 165° on an instant-read meat thermometer.
* Remove the chicken from the oven and carefully pour the sauce into a small saucepan. Boil over high heat for 3 to 5 minutes, until it is thick enough to coat the chicken well. Add the chicken to the saucepan and toss to coat.
I served this with Mushroom Fried Rice.
Mushroom+Fried+Rice
+Recipes+
http://www.foodandwine.com/recipes/mushroom-fried-rice?xid=emailsharebar