This recipe offers a delightful twist on the classic sweet and sour chicken, perfect for a family dinner or a special occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture for the dish.
Cut the chicken breasts into bite-sized pieces.
Cutting the chicken into uniform sizes helps in even cooking.
Beat the eggs in a bowl and place the cornstarch in another bowl.
Using separate bowls for the egg and cornstarch keeps the process clean and organized.
Dip each chicken piece first in the beaten egg, then coat with cornstarch.
Ensure each piece is well-coated for a crispy texture.
Heat oil in a frying pan and fry the coated chicken pieces until golden brown.
Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
Place the fried chicken pieces in a casserole dish.
Arrange the chicken in a single layer for even baking.
In a bowl, mix sugar, vinegar, chicken broth, ketchup, and soy sauce until well combined.
Whisk thoroughly to ensure the sugar dissolves completely.
Pour the sauce over the chicken in the casserole dish.
Ensure the sauce covers all the chicken pieces for maximum flavor.
Bake the chicken in the preheated oven for 1.5 hours.
Cover the dish with foil if the top starts to brown too quickly.
Serve the chicken hot with your choice of sides.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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