Sweet and Sour Chicken, A Classic
Sweet and sour chicken is a classic Chinese dish that is beloved by many. It is a stir-fry dish that combines chicken, bell peppers, onions, pineapple, and a sweet and sour sauce. The chicken is usually battered and fried before being added to the stir-fry. The sweet and sour sauce is a combination of sugar, vinegar, and ketchup. The dish is typically served over steamed white rice, making it a complete meal. Sweet and sour chicken is a favorite dish in Chinese restaurants, and it is easy to make at home.
Is sweet and sour the same as orange chicken?
No, sweet and sour and orange chicken are two different dishes. Sweet and sour typically consists of a combination of sweet and sour sauces, while orange chicken is generally a deep-fried chicken dish that is coated in an orange-flavored sauce.
This sweet and sour chicken is made with a sticky and tangy sauce that’s simply irresistible. You’ll be coming back for seconds.
Ingredients
Chicken:
2 large eggs, beaten
1 cup cornstarch
2 teaspoons garlic salt
8 (5 ounce) bone-in chicken thighs
1 tablespoon vegetable oil, or as needed
1 pinch onion salt, or to taste
1 pinch garlic salt, or to taste
ground black pepper to taste
Sauce:
1 ½ cups white sugar
1 cup white vinegar
½ cup ketchup
2 tablespoons soy sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
Dip chicken in egg, then press in cornstarch mixture to coat.
Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9×13-inch casserole dish.
Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).
