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Sweet and Sour Chicken
While quick meals are always welcome, sometimes it is totally worth it to create a recipe that may take a little bit of time. There’s nothing better than the look your family gives you when you serve them a meal that wow’s them! This Sweet and Sour Chicken is just that.
The secret to this sweet and sour chicken is making it with Argo® Corn Starch. Thanks to Argo® Corn Starch, this is the crispiest Sweet and Sour chicken ever! The corn starch coating crisps up the chicken and thickens the sauce.
Besides making the crispiest chicken, Argo® Corn Starch is also a thickening agent. I use it to thicken sauces, gravies, soups and stir-fries. Argo® is a ‘secret ingredient’ that sets your recipe apart from others! My daughter likes to use it to create sidewalk chalk, slime and oobleck. Argo® Corn Starch allows you to easily deliver delicious dishes and fun activities your whole family will love. There’s a reason why Argo® Corn Starch has been the leading corn starch brand for over 100 years!
How to make this crispy Sweet and Sour Chicken recipe:
After dicing up your chicken, place it in a bag with Argo® Corn Starch, salt and pepper. Give it a toss to coat. This is the secret ingredient to giving your chicken that crispy coating. In my opinion, this sweet and sour chicken recipe is much better than any take out dish!
After coating the chicken, give it a quick dip into an egg wash and then right into a pan of hot oil. You aren’t actually cooking the chicken through in the pan, but rather just crisping up the chicken by flash frying it. I love how the sweet and sour sauce seeps right into the chicken crust! After you pour the sauce over the chicken, let it bake for an hour. Yes, it is a long time. But it is so worth it!
You can also change the recipe up and add vegetables like peppers, broccoli, or onions. Or add a delicious fruit like pineapple! Did you know this recipe is naturally gluten free? Yes, including the corn starch!
Be sure to check out the Argo® corn starch webpage for more recipes!
- 1lb boneless, skinless chicken thighs, diced
- salt, pepper
- 1 cup Argo® Corn Starch
- 2 eggs, beaten
- 1/4 cup Mazola® Corn Oil
- 3/4 cup sugar
- 4 tbsp ketchup
- 1/2 cup apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
Preheat oven to 350 degrees.
In a large bag, toss the chicken in salt, pepper and cornstarch until coated.
In a shallow bowl, whisk eggs together.
Heat oil in a skillet on medium.
Coat chicken in the egg batter and then fry them up in the skillet.
After frying about a minute on each side, place the chicken into a baking dish in a single layer.
In a small bowl, mix up the sweet and sour sauce.
Pour the sauce over the chicken and stir to make sure each piece is coated.
Bake the chicken for 1 hour, mixing after a half hour.
Stir over rice.