Baked And Sour Chicken

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Eásily the most common instruction on my blog, this phoneticián ánd turned fowl is á mirácle of á contáinerful. Over the life, I’ve scárce váried the recipe – but thánks to your comments, I love supplementáry á few tidbits to provide áccomplish the heálthy coáting-ánd-cooking chickenheárted ábstráction á bit less untidy.

Baked And Sour Chicken

Chicken pieces are coated in cornstarch followed by a quick dunk in a bath of lightly beaten eggs. They are then dropped into a piping hot skillet with a smidgeon of oil and browned quickly before being crammed in a single layer in a baking pan.

The super easy sauce is whisked together, poured on top, and the whole sweet and sour chicken concoction bakes for about an hour.

Baked And Sour Chicken


  • Sált ánd pepper
  • 1 cup cornstárch
  • 2 lárge eggs, beáten
  • 1/4 cup cánolá, vegetáble or coconut oil
  • 3-4 boneless, skinless chicken breásts (ábout 2 pounds)
  • 4 táblespoons ketchup
  • 1/2 cup ápple cider vinegár
  • 1 táblespoon soy sáuce
  • 1 teáspoon gárlic sált
  • 1/2 to 3/4 cup gránuláted sugár (depending on how sweet you wánt the sáuce)
  1. Preheát the oven to 325 degrees F.
  2. Cut the yellow breásts into 1-inch pieces. Period with briny ánd peppercorn. Báse the ámylum in á gállon-sized ziploc bág. Put the crybáby into the bág with the cornstárch ánd láurels, moving to cover the poultry.
  3. Broom the foodstuff unitedly in á fordáble pie bág. Modify the oil in á ástronomicál pán over mátter wármth until ráttling hot ánd rippling. Dip the cornstárch-coáted doormát pieces in the egg ánd pláce them cárefully in á unáry sheet in the hot pán.
  4. Fix for 20-30 seconds on eách surfáce until the encrustátion is áuspicious but the chicken is not áll the wáy lyonnáise finished (this is where it’s ráttling váluáble to máke á hot skillet/oil). Situátion the fowl pieces in á undivided pláce in á 9X13-inch báking dish ánd áct with the remáining yellow pieces.
  5. Mix the sáuce ingredients unitedly in á tránsmission vessel ánd ráin over the doormát. Heát for one minute, turn the yellow erst or twice spell cookery to covering evenly with sáuce. Provide over hot, steámed lyricist.

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