I’ve tried several sweet-n-sour recipes in an attempt to mimic one of our favorite Chinese dishes. They’ve been okay, but still not quite what I was shooting for. This week, I came across this recipe on Made It. Ate It. Loved It. and was absolutely thrilled with the outcome. The perfect blend of sweet and sour, this dish was even yummier the next day. If I’d closed my eyes, you might have convinced me that I was enjoying Best Chopsticks takeout. We enjoyed it over brown rice. Here’s my adaptation of the original recipe.
3-5 chicken thighs
1/2 cup cornstarch
1/2 cup any gluten free flour blend
2 eggs, beaten
1/3 cup vegetable oil
Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. Blend cornstarch and flour, then mix chicken in to coat all the way. Thoroughly stir in the eggs. Heat oil in large skillet. Cook chicken until browned. Place in 9×9 baking dish.
3/4 cups white sugar
4 Tablespoons ketchup
1/2 c vinegar (I used part rice vinegar, part apple cider vinegar)
1 Tablespoon GF soy sauce
1/2 teaspoon salt
Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.
* Note, there are various types of sweet and sour chicken. This is a pretty equal balance of sweet and sour, while the type with a red-colored sauce usually tastes more sweet to me.