Better Than Takeout Sweet and Sour Chicken
There’s no need to order out! This better than takeout sweet and sour chicken is ready to go in a little over an hour!
Ingredients:
- ½ c. ketchup
- 3 tbsp. brown sugar
- 1 tsp. Sriracha
- 1 tsp. oyster sauce
- 1 tsp. worcestershire sauce
- 3 tbsp. rice vinegar
- ¾ c. chicken stock
- ¼ tsp. black pepper
- ½ tsp. garlic powder
- dash of red pepper flakes
- 1 tsp. cornstarch
- 1½ lbs boneless, skinless, chicken breasts, cut into 1″ chunks
- ¾ c. cornstarch or tapioca flour
- 2 large eggs, lightly beaten
- 2 c. vegetable oil
- ¼ onion, chopped into chunks
- ½ red bell pepper, chopped into chunks
- ½ green bell pepper, chopped into chunks
Instructions:
- Preheat oven to 325 degrees, lightly spray a 9×13 inch glass pan, set aside.
- In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the ketchup, brown sugar, Sriracha, oyester sauce, worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes, set aside.
- Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
- Heat vegetable oil in a large saucepan or dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
- Add the fried chicken to the prepared 9×13 pan. Whisk the cornstarch into the sauce and pour over the chicken, add the chopped vegetables and stir to coat. Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately.
