The Best Sweet and Sour Chicken has the perfect amount of sweet and sour! Served on a bed of rice, this dish will not disappoint!
We have tried many sweet and sour chicken recipes over the years and this one, by far, is the best. Leave it to my late friend Marcel to teach us the “proper” way to make it. She was not kidding. Her recipe is one you will make over and over again. Just like we do.
Ingredients for The Best Sweet and Sour Chicken
- soy sauce
- ketchup
- apricot jam
- cider vinegar
- garlic
- ginger
- boneless, skinless, chicken thighs
- cornstarch
- egg
- oil
- onion
- sweet peppers
- cooking spray
How to make The Best Sweet and Sour Chicken
Preheat your oven to 350 degrees.
In a medium sized bowl combine soy sauce, apple cider vinegar, ketchup, apricot jam, garlic and ginger. Set aside.
Prepare a large casserole dish with cooking spray and set aside.
In a small bowl beat your egg and set aside.
In a large skillet, over medium high heat, add oil and wait until it shimmers or a drop of water flicked in it dances.
In the meantime, prepare chicken.
Rinse, cut and dry chicken chunks with paper towel and place in a large bowl.
Add starch and toss until chunks of chicken are totally coated.
Add beaten egg and again, toss until coated.
Place chicken in oil and cook for between 4 and 5 minutes.
Timing will depend on the size of your chicken chunks.
All chicken chunks should be browned before you add the prepared sauce.
Once sauce is added stir until all of the chicken is totally coated.
Dump skillet contents into your prepared casserole dish and bake uncovered for 10 minutes.
Stir chicken at about the 5 minute point.
Remove from oven and add chopped onion and peppers.
Stir and make sure onions and peppers are coated in the sauce.
Place back in the oven for 10-15 more minutes.
Stir again at least once during that time.
Prepare rice.
Serve immediately and enjoy!
The Best Sweet and Sour Chicken
The Best Sweet and Sour Chicken has the perfect amount of sweet and sour! Served on a bed of rice, this dish will not disappoint!
Ingredients
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 3 tablespoons apricot jam
- 2 tablespoons cider vinegar
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 1/2 pounds chicken thighs, boneless, skinless cut into 3/4 - 1 inch chunks
- 3 tablespoons cornstarch
- 1 large egg
- 3-4 tablespoons olive or another vegetable oil
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green pepper, chopped
- cooking spray
Instructions
-
Preheat your oven to 350 degrees.
-
In a medium sized bowl combine soy sauce, apple cider vinegar, ketchup, apricot jam, garlic and ginger. Set aside.
-
Prepare a large casserole dish with cooking spray and set aside.
-
In a small bowl beat your egg and set aside.
-
In a large skillet, over medium high heat, add oil and wait until it shimmers or a drop of water flicked in it dances.
-
In the meantime, prepare chicken.
-
Rinse, cut and dry chicken chunks with paper towel and place in a large bowl.
-
Add starch and toss until chunks of chicken are totally coated.
-
Add beaten egg and again, toss until coated.
-
Place chicken in oil and cook for between 4 and 5 minutes.
-
Timing will depend on the size of your chicken chunks.
-
All chicken chunks should be browned before you add the prepared sauce.
-
Once sauce is added stir until all of the chicken is totally coated.
-
Dump skillet contents into your prepared casserole dish and bake uncovered for 10 minutes.
-
Stir chicken at about the 5 minute point.
-
Remove from oven and add chopped onion and peppers.
-
Stir and make sure onions and peppers are coated in the sauce.
-
Place back in the oven for 10-15 more minutes.
-
Stir again at least once during that time.
-
Prepare rice.
-
Serve immediately and enjoy!
Recipe Notes
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