We have designated Wednesday nights at our house to be Chinese nights. All because of this life changing sweet and sour chicken. We LOVE chinese food at our house and there is no need to get take out when you can make it at home! This is definitely as close at it gets and some even voted that it was better. This recipe is similar to the sweet and sour chicken but has a little added kick. Not too much kick because I am a wuss with things that are too spicy. So don’t worry, it isn’t going to set your house on fire and you don’t have to be 18 to handle it, but you are going to absolutely love it!
Oh my goodness. Just looking at this chicken makes me want to go make a batch. Like right now. It is phenomenal! The differences between this recipe and the sweet and sour is that it did have a little spice to it. But that was ok because it made it different and amazing. The sauce was a little thicker and it just glazed the chicken perfectly.
- ¼ cup canola oil
- 4 boneless skinless chicken breasts
- 1 cup cornstarch
- 2 large eggs, beaten
- ⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
- 1¼ cup packed light brown sugar
- 1 tablespoon water
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
- I stirred the chicken every 15 minutes so that it coated them in the sauce.