Skip the take out and plan to cook a meal worthy of chopsticks! This is a simple and easy way to make a sweet and sour chicken the whole family can enjoy. It is cheaper than take out or anything in the store that is prepackaged.
1 hour, 30 minutes
2 hours, 15 minutes
You can always play with the sauce, each time I make it I do something a bit different. Add in a few sweet chilies or even some fresh cracked red pepper for a bit of bite. If desired you can also top with sesame seeds for a garnish.
2 1/2 lbs boneless, skinless chicken breasts or three packs of chicken breast tenderloins
Salt and Pepper
2 cups cornstarch
6 eggs, lightly beaten
1 cup sugar
1 cup- 2 cups of ketchup
3/4 cup apple cider vinegar
1 1/2- 2 tablespoons soy sauce or if you want it a bit sweeter use a sweet soy sauce
1 1/2-2 teaspoons garlic powder
1 teaspoon balsamic glaze
1 tablespoon honey
Cut the chicken into bite-sized chunks. Season with salt and pepper.
Put the cornstarch in a shallow bowl.
Put the eggs in a separate bowl.
Place the oil in a large skillet and heat over medium-high heat.
Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides.
Cook until they float to the top of the oil and are crispy, be sure they are cooked all the way through
In a sauce pan, combine the sugar, ketchup, cider vinegar, soy sauce, honey, and garlic powder, heat to a boil then reduce it down to a simmer. This will help the sauce thicken up and break up the sugars. Make sure you stir the sauce occasionally to prevent it from burning.