Monday, March 9, 2015

Sweet and Sour Chicken

I hope everyone had a joyous Purim this year J
I wanted to share with you a really fabulous recipe that I made for our Purim seuda (meal).  My mother saw this recipe on Pinterest and graciously directed me straight to it! This is the 2nd time I have made it and so far so good. It totally tastes like Chinese take-out, minus all the MSG. This is a recipe that I want to save for special occasions, like Purim and birthdays and of course, shabbos. 
Here is the site where I found the recipe: It’s a very professional blog with wholesome family recipes, so go pay Natasha a visit! Here is the exact link to the recipe: She provides step-by-step pictures and instructions. 
Do you have a special occasion coming up? Add this to your menu!

Sweet & Sour Chicken
Prep time: 35 minutes
Bake time: 1 hour

2lbs chicken breasts, cut into 1 and a ½  inch chunks
Salt and pepper to taste
1 cup corn starch
3 eggs, beaten with a fork
¼ cup oil, plus more if needed
½ cup apple cider vinegar
4 tablespoons ketchup
1 tablespoon soy sauce
¾ cup granulated sugar
½ tsp salt
½ tsp garlic
1.       Preheat oven to 350 degrees
2.       Season chicken chunks with salt and pepper
3.       Place chicken chunks in a zip lock bag with corn starch and shake well, until chicken is well coated
4.       Place the beaten egg in a large shallow dish and drudge the coated chicken in egg. You may need to do this in shifts.
5.       Heat the oil in a large skillet
6.       Place chicken in oil and allow sizzling for 30 – 60 seconds. Chicken should not become fully cooked, just crispy on the outside.  This also may need to be done in shifts. Add more oil, as needed.
7.       After frying chicken, place in 9x13 pan.
8.       Mix sauce ingredients: apple cider vinegar, ketchup, soy sauce, sugar, salt, and garlic. Pour sauce over chicken in 9x13 pan
9.       Bake chicken uncovered for 1 hour. Mix chicken at least 2 times while baking to ensure that all the chicken is cooked in the sauce.
10.   Garnish with sesame seeds and  cut up scallions. Serve over a bed of rice


  1. Guess what we had for the purim seudah? This sweet and sour chicken. It really is a great recipe.

  2. Just thought of something, this dish can be adapted for Pesach. Instead of cornstarch, use potato starch and skip the soy sauce.

  3. That is good idea! I can't think of Pesach cooking just yet!!