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Sweet and sour baked chicken made without the usual pineapple but still tastes true to the one we get at the takeaway. With a delicious chicken in a fine coating of amchoor powder and garlic salt then fried before baking for an hour in the oven.

I made this once before, and I’ve been craving it since. So when I had the opportunity to make it again I jumped on the chance.

Richard Thomas

Make sure the chicken is cooked for a minimum of 2 minuets in the oil, this will help stop the “fatty texture” of the thigh meat.

What should I serve this with Sweet and sour baked chicken?

You would expect some nice boiled rice or golden vegetable rice. (affiliate link). But I like it on a nice crispy salad on a hot summer’s day. It also goes well with noodles, either flavored or plain ones.

Storage of Sweet and sour baked chicken?

Once the chicken is cooked it will keep for 3 days, it might not keep it’s crispiness.

Can i store this in the freezer?

The chicken should freeze okay, but it’s “crispiness” might not survive the defrosting process. So i wouldn’t freeze and just enjoy it while it’s fresh.

sticky sweet and sour chicken

Sweet and sour baked chicken

Richard
Sticky sweet and sour chicken made without the usual pineapple but still tastes like the one we get at the takeaway.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Chinese, English
Servings 4 people

Equipment

  • Wok
  • Baking tray
  • parchment paper
  • Small pan

Ingredients
  

  • 500 g Boneless chicken thighs cut in to 3rds along the meat to make long strips
  • Garlic salt to taste
  • ½ tsp amchoor powder
  • 2 tbsp Cornflour
  • Oil for frying
  • 100 g sugar
  • 125 ml white malt vinegar
  • 2 tbsp red chili sauce
  • 4 tbsp ketchup
  • 1 tbsp dark soy sauce
  • ¼ cup orange juice
  • Freshly ground salt and pepper

Instructions
 

  • Preheat oven to 175°c /350°F and line a baking tray with parchment, this will make the tidy up much easier.
  • Sprinkle the chicken with garlic salt and amchoor powder and pop to one side while you get everything ready. (15min)
    ½ tsp amchoor powder, Garlic salt
  • In a wok heat some oil about 1inch (2.5 cm) over a medium heat till the oil is hot.
    Oil for frying
  • Roll the chicken pieces in cornflour and coat them well, then fry them in the oil for 3 min each or until lightly browned, then put them to one side,
    500 g Boneless chicken thighs cut in to 3rds along the meat to make long strips, 2 tbsp Cornflour
  • Mix together, Sugar, vinegar, chili sauce, ketchup, soy sauce and the orange juice over medium high heat, stirring till the sugar dissolves and the mixture starts to thicken.
    100 g sugar, 125 ml white malt vinegar, 2 tbsp red chili sauce, 4 tbsp ketchup, 1 tbsp dark soy sauce, ¼ cup orange juice, Freshly ground salt and pepper
  • Place the chicken on a parchment paper, pour the sauce over the chicken, but down drown it and bake for 1 hour until browned and crispy.
  • Save any sauce that doesn't fit on the tray and put on a low heat to thicken more while the chicken cooks in the oven

Notes

make sure the chicken is cooked for a minimum of 2 minuets in the oil, this will help stop the “fatty texture” of the thigh meat.
Keyword chinese, sweet and sour

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About Post Author

Richard

Former chef in a nursing home, hotel, public bar and restaurant. Now full time dad to my biggest critic.Now sharing my and my families love of good food to the world.I hope you can join us on this journey of delicious discovery
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