There aren’t many kids I know who don’t like Chinese food. Today, I’m sharing my kids’ favorite crispy sweet and sour chicken recipe with you. Guess what the secret is to give it its tangy sweetness? Ketchup!
Yep. Ketchup and cornstarch are the magic ingredients for this easy-to-make dish.
Growing up on the East Coast, there were great Chinese restaurants everywhere. Strangely, when I moved to California, I found it much harder to find good Chinese food. I’m not sure why, as there are so many more Asians that live in California than in Maryland or New York!
Anyway, I make Chinese food at home now to satisfy our cravings. This dish is on regular rotation at my house. It’s pretty easy and will please the whole family. Skip to the bottom for recipe card with specifics!
Crispy Sweet and Sour Chicken
Mix dry ingredients together into a ziplock bag.
Shake chicken in ziplock to coat.
Whisk 2 eggs in a bowl.
Heat canola oil in pan. Dip coated chicken in the egg and then place in frying pan.
Flip once browned.
Move browned pieces to parchment paper covered pan.
Mix last 5 ingredients together in a bowl.
Pour evenly onto breaded chicken and place in the oven.
I hope you love this delicious, crispy sweet and sour recipe as much as we do!
- 1 1/4 pound chicken (cut into small pieces)
- 3/4 cup corn starch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1/2 cup canola oil
- 3 eggs
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1/3 cup ketchup
- 1 Tablespoon soy sauce
- 1 Teaspoon garlic salt
Pre-heat oven to 325°F. Line a baking sheet with parchment paper
Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
Heat 1/4 cup oil in a frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan.
In a medium size bowl, whisk together the last 5 ingredients for the sauce. Pour the sauce over the chicken and bake for 20 minutes. Flip the chicken. Then bake for an additional 15-20 minutes.
Serve with steamed rice and vegetables.
Amount Per Serving: Calories: 549 Total Fat: 33g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 182mg Sodium: 877mg Carbohydrates: 36g Fiber: 0g Sugar: 20g Protein: 26g