You know those recipes that are kind of a pain in the ass to make, but totally worth it? This recipe is one of those. I’d highly recommend trying out this recipe with a partner, there’s a lot involved and I can’t imagine what it’d be like to tackle by yourself. (It’d probably be like that time I tried to make homemade gnocchi… a true disaster.) Also, this recipe makes a lot of food, so if you live alone, it’d probably be best to invite someone over anyways so you have a friend to share the deliciousness with!
I adapted this recipe from a great blog called, Life in the Lofthouse. If you’ve never checked out the site, you definitely should, I’ve found some winners on there, including the below! There are actually two recipes within this post, but they’re so good when made together that I would highly recommend you doing so. Their flavors complement each other so well, sometimes I even make a little extra sweet and sour sauce to coat the chicken with so I have extra to drizzle on my fried rice. An added bonus is that aside from the soy sauce (which can easily be substituted by gluten free soy sauce called Tamari), this recipe is naturally gluten free! Give it a whirl and let me know what you think in the comments below!
Baked Sweet & Sour Chicken
The Chicken Coating:
- 3-4 boneless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs, beaten
- ¼ cup canola oil
The sweet and sour sauce:
- 3/4 cup sugar
- 4 tbsp. ketchup
- 1/2 cup distilled white vinegar
- 1 tbsp. soy sauce
- 1 tsp. garlic salt
- Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.
- Begin heating the ¼ cup oil in a large skillet.
- Put the cornstarch in a Ziplock bag and put cubed chicken in the ziplock to coat. Shake the ziplock around until the chicken is evenly coated on all sides.
- Dip each piece of chicken into the egg until fully coated and then place in the hot oil.
- Cook your chicken until browned, but not cooked through. Place the chicken in a 9×13 greased baking dish.
- Mix all of your sweet and sour sauce ingredients (this is where you could make extra sauce if you wanted) in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process, turn the chicken every 15 minutes.
- 3 cups cooked white rice (day old or leftover rice works best!)
- 3 tbsp. sesame oil (or vegetable oil)
- 1 cup frozen peas and carrots (thawed)
- 1 small onion, diced
- 2 tsp. minced garlic
- 2 eggs, slightly beaten
- 3-4 tbsp. soy sauce
- Turn the stove on medium high and heat the oil in a large skillet or wok.
- Add the peas/carrots mix, onion and garlic. Stir-fry until tender.
- Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
- Now add the rice and soy sauce (or Gluten Free Tamari) and blend together well. Stir fry until thoroughly heated! (You can always try adding some extra pizzazz with ingredients like green onion, diced ham, or bacon!)