The first time, I tried this recipe, I tried to let the sauce bake in the oven with the chicken in the same pan. It never thickened like the recipe said it would. Then, I realized why. It was because, I had cooked all the chicken coated in flour in the pan already. So, I had to take out all the chicken from the sauce, reduce the sauce in a pan and let it simmer away for a bit with some flour added, so it got thick. This is the best sweet and sour sauce for chicken, after it got thick. It almost reminds me of Trader Joe’s Mandarin Orange chicken without the orange flavor added. Very good, I’ll definitely be making this again whenever I feel the craving for take out food.
To make this chicken on the skinnier side, I just let the chicken cook in a skillet with just a little bit of fat. It’s a lot healthier than deep frying the chicken like they do at the Asian restaurants. Cook the sauce in a small sauce pan to let it thicken, don’t do what I did. 🙂 Serve over rice and you’ve got take out ready in under 30 minutes.
- FOR THE CHICKEN
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tsp of light butter
- FOR THE SWEET AND SAUCE
- ¾ cup sugar
- ½ cup apple cider vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- 2 tablespoons of flour
- Heat a large non stick skillet with butter. Season the cubed chicken with salt and pepper and let the chicken cook in the skillet until the chicken is cooked all the way through.
- While the chicken is cooking making the sauce. Combine the ingredients for the sauce in a bowl in a medium sauce pan. Let the sauce come to a boil. It will get thick once the sauce starts to boil.
- Toss the cooked chicken in the sauce and serve over rice.
does not include rice