Gigi's Sweet & Sour Chicken
Crispy battered chicken pieces in a glossy sweet and sour sauce made with ketchup, vinegar, and sugar - a family favorite served over jasmine rice.
Ingredients
- ¾ cup Chicken Broth
- ¾ cup Ketchup
- 2¼ cups Sugar — or Splenda
- 1½ cups White Vinegar — I prefer apple cider vinegar
- 3 tablespoons Light Soy Sauce
- 3-4 Eggs — lightly beaten (yogurt can be substituted)
- 3 cups White Corn Starch — flour can be substituted
- 1 tablespoon Garlic — powder
- to taste Salt — and pepper to taste
- 2-3 pounds Chicken — cut into bite-sized pieces
- as needed Olive Oil — for browning
- as needed Rice — for serving, jasmine
Method
Instructions
- Prepare the Sauce: In a medium saucepan, combine chicken broth, ketchup, sugar (or Splenda), vinegar, and soy sauce. Stir well and simmer over medium heat until the sugar is dissolved and the sauce is smooth.
- Prepare the Batter: Lightly beat 3-4 eggs in a shallow dish. In another shallow dish, mix the corn starch (or flour), garlic powder, salt, and pepper.
- Dredge the Chicken: Dip each piece of chicken into the egg mixture, ensuring it's coated, then dredge thoroughly in the flour and spice mixture.
- Brown the Chicken: In a large skillet (preferably cast iron), heat a small amount of olive oil over medium heat. Add the battered chicken and cook, turning occasionally, until the chicken is lightly golden-brown on all sides. Be careful not to overcook, as the goal is a light, golden-brown crust, not to fully cook the chicken.
- Prepare for Baking: Preheat the oven to 350°F. Place the browned chicken in a 10x15-inch baking dish.
- Add Sauce and Bake: Evenly pour the prepared sweet and sour sauce over the chicken. Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 170°F and the sauce has thickened.
- Serve: Serve the sweet and sour chicken over jasmine rice for a complete meal.
Suggestions for Improvement
- Taste Balance: If you like a more tangy sauce, you can increase the amount of vinegar slightly or add a dash of lemon juice. Conversely, for a sweeter sauce, adjust the sugar or Splenda.
- Vegetable Options: Consider adding vegetables like bell peppers, onions, or pineapple chunks to the sauce while baking for added flavor and color.
- Crispy Coating: For extra crispiness, you can double-dip the chicken - dip in egg, then flour mixture, then egg again, then flour mixture.
- Sauce Consistency: If the sauce is too thin after baking, you can thicken it by mixing a tablespoon of cornstarch with cold water and stirring it into the sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breast meat?
Absolutely! Chicken thighs will stay more moist during the baking process and have great flavor. Just make sure they reach an internal temperature of 175°F since thighs need to be cooked a bit more than breasts.
What's the difference between using cornstarch vs. flour for the coating?
Cornstarch creates a lighter, crispier coating that stays crunchier longer, while flour gives a more traditional, slightly heavier coating. Cornstarch is preferred for Asian-style dishes like this one.
Can I make this sauce less sweet?
Yes! Reduce the sugar to 1½ cups and increase the vinegar slightly. You can also add a tablespoon of soy sauce for more savory balance, or a pinch of red pepper flakes for heat.
Why do you only lightly brown the chicken first?
The initial browning creates a nice crust and color, but the chicken finishes cooking in the oven with the sauce. This prevents overcooking while ensuring the chicken absorbs the sweet and sour flavors.
Can I add vegetables to this dish?
Definitely! Bell peppers, onions, carrots, or pineapple chunks work great. Add them to the baking dish with the sauce during the last 15 minutes of baking so they don't overcook.