This is a hands-off meal that can be served with fragrant steamed rice or noodles. Leftovers are even better the next day!
9 skinless chicken breasts
125ml cornstarch
2 eggs
vegetable oil for frying
Sweet-and-sour sauce:
250ml sugar
250ml apple cider vinegar
125ml tomato sauce (ketchup)
30ml soy sauce
5ml garlic powder
Preheat your oven to 190℃ and spray an oven-proof dish or casserole of about 18cm X 28cm. Set aside.
Add all the sauce ingredients to a mixing bowl and whisk together until the sugar has dissolved. Put aside.
Cut the chicken in to 2 – 3 cm chunks, season with salt and pepper and toss together in a mixing bowl.
Sprinkle the cornstarch over the chicken and mix to coat all the pieces.
Heat about 3cm of vegetable oil in a saucepan.
Whisk the eggs in a small bowl.
Dip the chicken pieces in the egg and fry the pieces in batches, in the oil, until golden.
Place the fried chicken into the prepared oven-proof dish. Keep going until all the chicken has been fried.
Pour the sauce over the chicken and cook in the oven for 40 minutes. Give it a stir once or twice during cooking time.
Serve the sweet-and-sour chicken on steamed rice or noodles, with a sprinkling of sesame seeds.
My Whisk and I 