Takeout Chinese food has served as our family’s go-to option for a quick lunch on many occasions, although I’m not sure if I’d want to confess the exact count of those occasions. We think very highly of it, and for a very long time, I was under the impression that it was simpler to place an order for it. But after I placed my order, waited for it to be ready, and then drove across town to pick it up, I discovered that I wasn’t really saving any time.
Before I started blogging, I found this recipe on Facebook and made it for the first time. Since then, I’ve replicated the recipe several times, and each time, I make little adjustments to get it closer to being ideal. The dish is a big hit with my children. Even though we love it, the restaurant version is… let’s just say it’s not very healthy. As a result, when I make it at home, I don’t bother frying it but rather bake it. It is the sweet and sour sauce that we truly like, and as a result, we don’t even mind that the chicken does not have a crunchy breading.
FOR MAKING THIS BAKED SWEET AND SOUR CHICKEN, YOU’LL NEED THE FOLLOWING INGREDIENTS:
FOR MAKING THE SAUCE, I USED:
1 1/2 Cups.Of brown sugar.
A Cup.Of apple cider vinegar.
1 Cup.Of chicken broth.
1/2 Cup.Of ketchup.
2 large spoons.Of soy sauce.
4 large spoons.Of flour or cornstarch.
AND FOR THE MARINATED CHICKEN, I USED:
Boneless and skinless chicken breasts; use 6 to 8.
2 small spoons.Of garlic salt.
1 small spoon.Of black pepper.
•1st Step – Set the temperature in the oven to 325 degrees.
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•2nd Step – In a medium bowl, mix together the ingredients for the sauce; brown sugar, vinegar, ketchup, soy sauce, and cornstarch, until they are well incorporated, and set aside for later.
•3rd Step – In a baking dish measuring 9 by 13, place the entire chicken breasts, then season the meat with garlic salt and fresh cracked black pepper.
•4th Step – Spread the sauce over the chicken before placing the chicken in the oven.
•5th Step – Bake it for one and a half hours, turning the chicken over once or twice during that time, or until the chicken is completely cooked through and the sauce has thickened and turned a dark color.
•6th Step – Take the casserole dish out of the oven, and place the chicken on a chopping board.
•7th Step – Allow it to cool for 5 to 10 minutes before slicing it into cubes. Put the chicken back into the sauce, and it’s ready to be served.