Baked Sweet and Sour Chicken

Since going gluten, corn and soy free, I have had so much trouble with Asian cuisine.  Mimicking the taste of soy when you cannot use soy is difficult.  Although coconut aminos help, it just isn't the same.  In particular, I have really missed Chinese takeout.  One of my favorite dishes of Chinese takeout is Sweet and Sour Chicken....and I think I have found the recipe that brings me back to eating with chopsticks out of a takeout container.  Both hubs and I agree on this recipe....it is so delicious.  And bonus....it is healthier than traditional takeout!  Whoop Whoop!  Thanks for bringing takeout back, damndelicious.net!!


Baked Sweet and Sour Chicken

1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
kosher salt and fresh ground pepper
1/2 C cornstarch (or arrowroot powder if you cannot have corn)
2 large eggs, beaten
1/4 cup olive oil

Sweet and Sour Sauce
3/4 C coconut sugar
1/2 C apple cider vinegar
1/4 C ketchup
1 Tbsp coconut aminos
1/2 tsp garlic powder

Preheat oven to 325 degrees.  Lightly oil a 9x13" baking dish with nonstick spray.  Mix together sauce ingredients in a large bowl and set aside.

In a separate bowl, season the chicken chunks with salt and pepper.  Stir in cornstarch/arrowroot powder and gently toss to combine.  Heat oil in a large saucepan over med/high heat.  Working one at a time dip chicken chunks into the eggs and addy to the pan.  Cook chicken to a golden brown color, about 1-2 minutes and then transfer to a paper towel lined plate.  Add seared chicken to the prepared baking dish.  Top with sweet and sour sauce.  Place in the oven and bake until the sauce has thickened, about 55 minutes, being sure to turn the chicken every 15 minutes to evenly coat the chicken pieces.

Serve immediately with steamed veggies and rice.