Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
If you're craving classic take-out style sweet and sour chicken, but don't want the fuss, or the huge portions, this small-batch Baked Sweet & Sour Chicken is going to be a new favourite. Tender pieces of chicken are lightly coated, browned until crisp, and then baked in a glossy homemade sweet and tangy sauce that thickens beautifully in the oven.
Its simple, satisfying, and perfect for one or two people. With everyday ingredients, and no deep-frying required, this is an easy weeknight dish that delivers all the flavour you love in a lighter, more mangeable way. Serve it over rice and enjoy a cozy, delicious takeout classic right from your own kitchen.
One of the dishes we enjoy most when we have a Chinese Meal is Sweet & Sour Chicken. I have a great recipe on here for a battered Sweet & Sour Chicken which I have been making for years and years. That one involves deep frying the chicken which is a bit more work. The batter always comes out crisp and beautiful, however, and the sauce is pretty amazing as well. You would be hard pressed to tell the difference between that and the restaurant version.
This Bakes Sweet & Sour Chicken is a recipe I adapted from a cookbook I have on my kindle by Six Sisters, entitled Homestyle Heritage: A Collection of Our Most Loved Recipes. I love their recipes. They are simple to follow, use simple ingredients and always turn out.
I did not need a full batch recipe however, as it fed 8 people and me, I'm only one. I small-batched it to make only two servings. I did keep the sauce at an amount that would serve four people, because I like sauce to spoon over my rice.
It turned out beautifully. I did not bake it for quite as long as the recipe stated. It said one hour, I felt that for a small batch that was far too long. Plus I was cooking it in my My Place Oven Pro which is a much smaller oven. I use that a lot these days as I am usually cooking smaller batches and I don't always want to heat up my full oven. Most things work out very well.
This was delicious. There is no other word for it. It had just the right amount of coating on the chicken, and the sauce thickened nicely. Doubling the sauce gave me plenty to spoon over my rice. I also chose to garnish it with some finely chopped spring onions for the win! If you are a person who really enjoys sweet & sour chicken, I highly recommend this recipe!
🍍INGREDIENTS NEEDED TO MAKE
BAKED SWEET & SOUR CHICKEN🍍
Simple ingredients put together in the most delicious way.
For the Chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- salt and black pepper to taste
- 1/4 cup (32g) cornstarch (corn flour)
- 1 egg, beaten
- 2 TBS light olive oil
For the sauce:
- 1/2 cup (100g) sugar
- 2 TBS tomato ketchup
- 2 TBS white vinegar
- 2 TBS cider vinegar
- 2 tsp low sodium soy sauce
- 1/2 tsp garlic powder
🍍NOTES ON INGREDIENTS🍍
Chicken Breasts
Boneless, skinless chicken breasts are easy to cube and cook quickly. Because they're lean the long bake time helps them to stay tender while the sauce thickens. You may also use thighs, but bear in mind they will take slightly longer to cook.
Salt and pepper
This simple seasoning gives the chicken a base layer of flavour before the coating and sauce goes on. Don't skip this step.
Cornstarch/Corn Flour
This creates that classic light, crisp coating you expect from sweet and sour chicken.
Egg (beaten)
The egg wash binds the cornstarch to the chicken and helps it to brown nicely in the skillet.
Sugar
This is the backbone of the sauce. You can adjust the sweetness to taste, but I find the amount given to be just right.
Ketchup
Adds colour, sweetness, and a familiar tang.
Vinegar
The combination of two types of vinegar gives the sauce it's bright, tangy flavour. Apple cider vinegar adds a fruitier note, while white vinegar brings sharper acidity.
Low Sodium Soy Sauce
Adds a savoury depth and balances the sweetness. Using low sodium helps to keep the sauce from becoming too salty.
Garlic Powder
A quick way to add both garlic flavour and seasoning.
🍍HOW TO MAKE BAKED SWEET & SOUR CHICKEN🍍
This is really not all that difficult. Quick, easy and delicious.
- Preheat the oven to 325*F/160*C/ gas mark 3. Spray a lipped, half sheet pan, with some nonstick cooking spray. (You will want a lip on your sheet pan to hold the sauce.)
- Cut the chicken into bite sized pieces and season with salt and black pepper. (I cut mine into 1-inch cubes.)
- Put the cornstarch in a bowl and the beaten egg in another bowl.
- Dip the chicken into the cornstarch and then coat in the egg. (I use separate hands. Less mess that way.)
- Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned all over. As it browns transfer the chicken to the baking sheet. (The chicken need not be cooked all the way through.)
- Whisk all of the sauce ingredients together until well combined. (I do this in a small separate bowl.)
- Pour the sauce over the chicken on the baking sheet, turning it to coat completely in the sauce.
- Bake for 30 to 35 minutes, until the chicken is coated and sticky and cooked through. (I stir the chicken around halfway through the cook time.)
- Serve hot, spooned over cooked rice.
🍍HINTS AND TIPS FOR SUCCESS🍍
Brown the chicken in small batches
Crowding the pan cools the oil and leads to pale soggy coating. Smaller batches keep the oil hot, giving you a beautiful browned exterior before baking.
Adjust the vinegar to your own taste
If you wish you can reduce the vinegar for a milder sauce.
Add veggies or pineapple for extra flavour and texture
Bell peppers, onions, carrots, and pineapple chunks bake beautifully in the sauce and add flavour and texture, making the dish feel more like a restaurant-style sweet and sour chicken.
Want more sauce? Double it
If your family loves saucy dishes, simply double the sauce ingredients. This will give you extra for spooning over the rice.
For easier prep, coat all chicken pieces first
Coat the chicken first and set it aside before frying. This keeps your hands cleaner and speeds up the process.
Can I use frozen chicken nuggets
Yes, I have done that before with great success. Simply bake them for half the time required according to the package directions, to seal the coating and crisp it up. After that you can add the sauce and proceed as per the recipe. This can be a time saver and creates less mess.
🍍FREQUENTLY ASKED QUESTIONS🍍
DO I REALLY DIP THE CHICKEN IN CORNSTARCH/CORNFLOUR BEFORE THE EGG?
Yes, although it seems backwards, that is exactly how this recipe works. Dipping it into the cornstarch before the egg actually helps the coating to cling to the chicken better.
CAN I USE REGULAR FLOUR INSTEAD OF CORNSTARCH/CORNFLOUR?
Yes, flour will work just fine as a substitute if you don't have cornstarch.
DO I NEED TO USE BOTH TYPES OF VINEGAR?
This recipe uses both white and cider vinegars. The amounts given are just the right amount for the right amount of tang. You could also substitute in rice vinegar for a milder, sweeter tang.
CAN I ADD VEGETABLES OR PINEAPPLE TO THE DISH?
Absolutely. You can add bell peppers, onions, carrots or pineapple chunks. They bake beautifully in the sauce and make the dish more like restaurant-style sweet and sour chicken.
IS IT OKAY TO USE VEGETABLE OIL INSTEAD OF LIGHT OLIVE OIL?
Yes, vegetable oil is a great substitute. Light olive oil is a personal preference.
CAN THIS RECIPE BE MADE GLUTEN-FREE?
Yes, so long as you use gluten-free soy sauce. Cornstarch/corn flour is already gluten-free.
CAN I USE CHICKEN THIGHS INSTEAD OF CHICKEN BREASTS?
Yes, chicken thighs work great and can be prepared in the same way. They do take slightly longer to cook through.
🍍A FEW OTHER SMALL BATCH CHICKEN RECIPES TO ENJOY🍍
As a singleton living on my own for the most part, small-batch cooking is the way to go. There is a lot less waste involved. Here are a few other small batch chicken recipes which we enjoy.
SMALL BATCH CHICKEN & DUMPLINGS - Tender chicken thighs simmered with sweet onions, carrots, celery and fragrant maritime herbs until the gravy becomes rich, savory, and deeply flavorful. Fluffy, buttery dumplings steam to perfection right on top, creating a one-pan dish that feels like a warm hug in every spoonful. Simple ingredients, straightforward steps, and soul warming results.
CHICKEN PARMESAN MAC & CHEESE - Weeknight comfort that feels like a treat without any fuss. Tender bites of crispy chicken nestled into a rich, creamy one-pot macaroni and cheese, all crowned with bright marinara sauce and melty mozzarella. It's hearty, indulgent and wonderfully satisfying, yet sized perfectly for two to three people. With simple ingredients, no separate sauce to make and a bubbly, golden finish in the oven, this is the kind of dish that you will want to make again and again.
Pin this delicious recipe to your Asian, Chicken, or Small-Batch recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 2
Baked Sweet & Sour Chicken
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
This delicious restaurant style sweet and sour chicken goes together very easily with a homemade sauce. It bakes to perfection every single time. Sized for two but can easily be multiplied to feed more.
Ingredients
For the Chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- salt and black pepper to taste
- 1/4 cup (32g) cornstarch (corn flour)
- 1 egg, beaten
- 2 TBS light olive oil
For the sauce:
- 1/2 cup (100g) sugar
- 2 TBS tomato ketchup
- 2 TBS white vinegar
- 2 TBS cider vinegar
- 2 tsp low sodium soy sauce
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3. Spray a lipped, half sheet pan, with some nonstick cooking spray.
- Cut the chicken into bite sized pieces and season with salt and black pepper.
- Put the cornstarch in a bowl and the beaten egg in another bowl.
- Dip the chicken into the cornstarch and then coat in the egg.
- Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned all over. As it browns transfer the chicken to the baking sheet.
- Whisk all of the sauce ingredients together until well combined.
- Pour the sauce over the chicken on the baking sheet, turning it to coat completely in the sauce.
- Bake for 30 to 35 minutes, until the chicken is coated and sticky and cooked through.
- Serve hot, spooned over cooked rice.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Its easy, satisfying, and wonderfully old-fashioned, the sort of dish you make when you want something delicious without a lot of fun. Whether you're cooking for a family or cutting the recipe in half for a smaller group, this is one of those recipes that always turns out and always gets enjoyed!
This is a delicious dish that I like to make every now and again. My family always loved it and I confess, so do I. I like to make my own pies and whilst this isn't like your traditional type of pie, it is still very satisfying and quite, quite tasty!
It uses a ready made baking mix. You can of course buy the store bought kind, but I tend to make my own and keep it on hand in the freezer. (I bring it to room temperature prior to using) I have added a link to my recipe in the printable recipe and below.
It also uses a tin of condensed cream soup. You can also make that from scratch if it bothers you to use a tin, but as for me, I am not really bothered. The soup makes a delicious gravy for this and I like it. I'm not a tinned soup snob like some people are. It was something that I had as a child and it has never killed me yet!
In fact, I would go so far as to say that I love some tinned soups better than homemade . . . specifically Heinz Tomato Soup. To me that tastes of comfort and home and my childhood and there just is no substitute for that!
This chicken pie is so much easier than a conventional chicken pie. The ingredients are simply layered in a buttered casserole dish and baked. Just layer everything and then pop the casserole into the oven. About three quarters of an hour later . . . presto chango, just like magic you got a delicious chicken pie!
All you need on the side of this is a salad or some coleslaw. Nobody will be complaining. I guarantee!
💛INGREDIENTS NEEDED TO MAKE MAGIC CHICKEN PIE💛
There is nothing complicated about this dish.
- 4 TBS butter
- 2 cooked boneless, skinless chicken breasts, shredded
- 2 cups fresh or frozen vegetables
- 1 small onion, peeled and chopped
- 120g grated strong cheddar cheese (1 cup)
- 260g of baking mix (2 cups, like Bisquik, you can also make your own from scratch, my recipe is here.)
- 355ml milk (1 1/2 cups)
- 355ml hot chicken stock (1 1/2 cups)
- 2 chicken stock cubes
- 1 (295g) tin condensed cream of chicken soup (10.75 ounces)
💛INGREDIENTS NOTES💛
Butter
Melted right in the baking dish - this becomes the rich, flavorful base of the pie.
Cooked, Shredded Chicken
The first layer of the dish. I used boneless, skinless chicken breasts, poached and then shredded evenly over the melted butter
Fresh or Frozen Vegetables
I like a frozen country-style mix with peas, carrots, broccoli and cauliflower. Fresh veggies work as well if you have the time to prepare and cook them to crispy tender from scratch.
Onion
A small chopped onion adds savoury depth and sweetness. It is scattered over the vegetables before the cheese.
Strong Cheddar Cheese
A generous layer of grated cheddar gives the pie richness and helps everything to meld together beautifully.
Baking Mix (store-bought or homemade)
Essential for the "magic" batter layer. I usually use a mix that I make myself and keep in the freezer for convenience.
Milk
Whisked with the baking mix to create the pourable batter that forms the pie's soft, golden top.
Chicken Stock + Stock Cubes
Mixed with the condensed soup to create a savoury gravy. You can adjust the cubes depending on how strong your stock is.
Condensed Cream of Chicken Soup
This makes the gravy rich and comforting. I am not a tinned soup snob. I know some people abhor the use of it. If you are one of those you can simply make a 2-cup size cream sauce.
💛HOW TO MAKE MAGIC CHICKEN PIE 💛
This is really a simple and easy make. Just follow the instructions to the letter and you will have great results.
- Preheat the oven to 350*F/180*C/gas mark 4. Cut the butter into chunks and place it in the bottom of a 9 by 13 inch baking dish. Place in the oven to melt the butter. Remove when the butter is melted. (This saves a step and a dish. No need to melt the butter separately. You can kill two birds with one stone and the butter is ready and melted in the dish in order for you to proceed.)
- Whisk together the milk and baking mix. Set aside. (Try to make it as smooth as you can.)
- Whisk together the chicken stock and stock cubes. Gradually mix this into the chicken soup in a bowl, until smooth. Set aside. (Do it gradually so that everything mixes in well together.)
- Place the shredded chicken evenly over the melted butter in the baking dish. Top evenly with the vegetables. Scatter the onion over top of the veggies. (You could also use a can of chicken if you wanted to or even some rotisserie chicken. Make sure you get the veggies and onion as evenly scattered as you can so that everyone gets some in their serving.)
- Sprinkle the cheese evenly over top of the onion. Pour the baking mix batter over top of this and then finally pour the soup stock mix over all. (DO NOT STIR ANYTHING TOGETHER)
- Place in the preheated oven and bake for 45 to 50 minutes, or until the top is becoming golden brown. (It should be set and not liquid.)
- Remove from the oven and allow to stand for 10 minutes prior to serving. (This makes it easier to cut into squares.)
This is really nice with a salad or some coleslaw on the side.
💛HINTS AND TIPS FOR SUCCESS💛
Melt the butter right in the baking dish
Pop the dish into the oven while it preheats so that the butter melts evenly across the bottom. This helps create that lovely bolden base.
Don't mix the layers - that's the magic!
The ingredients must be layered, not stirred. This is what gives the pie it's unique texture and "presto chango" magic.
Use frozen or fresh vegetables
Frozen vegetables can go in straight from the freezer, making prep quicker. Fresh works too if you have time. Use vegetables you know that you and your family will enjoy.
Adjust stock cubes based on the strength of your broth
If your chicken stock is mild (like my poaching stock) add the cubes. If your stock is strong, you may need only one or even none. Use your discretion.
Homemade baking mix gives great results
Store-bought works fine, but my homemade mix (made and kept in the freezer) gives an excellent flavor and texture. Bring to room temperature prior to using.
Cut the recipe in half for smaller households
This recipe halves perfectly - ideal for two people, with just enough leftovers for the next day.
Let it rest before serving
A 10-minute rest helps the pie to set up perfectly and makes cutting it into squares easier.
Serve with a simple salad
The pie is hearty, so a fresh salad on the side balances the meal out beautifully.
💛FREQUENTLY ASKED QUESTIONS💛
CAN I USE STORE-BOUGHT BAKING MIX INSTEAD OF HOMEMADE?
Yes, the recipe works perfectly with a store bought mix, although in all honesty I prefer to make my own. I make it and keep it in the freezer for convenience.
DO I NEED TO THAW THE FROZEN VEGGIES FIRST?
Not at all. You can add them straight from frozen. You can also use vegetables that you have cooked yourself.
CAN I CUT THIS RECIPE IN HALF?
Absolutely. I do this fairly often myself as I am just a single person and can't eat a whole large casserole.
WHY DO YOU NEED STOCK CUBES?
If your stock already has a hearty flavor, you don't, but I used the liquid from poaching my chicken breasts and the flavor of it is greatly enhanced by using a couple of stock cubes. In short, it depends on the flavor of your stock.
CAN I SUBSTITUTE BREAD CRUMBS FOR THE BAKING-MIX BATTER?
NO! They are not the same thing and you will not get the same results. The baking mix is essential for this recipe to work.
DO I NEED TO STIR THE LAYERS TOGETHER?
NO, it is essential that you do not. Everything is simply layered and baked. That's part of the magic.
WHAT VEGETABLES WORK BEST?
I like to use a country style mix with peas, carrots, broccoli and cauliflower, but any vegetable mix you enjoy works fine.
💛A FEW MORE DELICIOUS WAYS TO USE BAKING MIX💛
Once you have a baking mix in the cupboard, you will want to use it in as many ways that you can. Here are a few more recipes that you can use it in.
IMPOSSIBLY EASY MAC AND CHEESE PIE - Pure comfort. A creamy, quiche-like bake where the macaroni cooks magically right in the dish. Just scatter dry pasta and cheddar across the bottom, pour over a rich egg custard, and bake until it sets into a sliceable, golden, cheesy pie. A cozy twist on mac and cheese. Quick, simple and family friendly.
CINDY'S MEATLOAF - This is my sister's meatloaf recipe and I am sharing her secret for success with the world. It's the best. Simple ingredients mixed together and baked into something incredibly tender, flavorful and comforting. Cindy's secret addition of baking mix gives the loaf a gorgeous texture and savory richness that makes every slice taste like home. With or without the optional sweet glaze, plain with ketchup or tucked into a tasty sandwich the next day, this is a family favorite that always turns out perfect and disappears quickly.
Pin this delicious recipe to your Casserole, Chicken or Leftover recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: six servings
Magic Chicken Pie
Prep time: 15 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 15 M
A few simple ingredients are layered and then baked and then just like magic, you got a tasty chicken pie to enjoy! This is a real family pleaser!
Ingredients
- 4 TBS butter
- 2 cooked boneless, skinless chicken breasts, shredded
- 2 cups fresh or frozen vegetables
- 1 small onion, peeled and chopped
- 120g grated strong cheddar cheese (1 cup)
- 260g of baking mix (2 cups, like Biscuick, you can also make your own from scratch, my recipe is here.)
- 355ml milk (1 1/2 cups)
- 355ml hot chicken stock (1 1/2 cups)
- 2 chicken stock cubes
- 1 (295g) tin condensed cream of chicken soup (10.75 ounces)
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Cut the butter into chunks and place it in the bottom of a 9 by 13 inch baking dish. Place in the oven to melt the butter. Remove when the butter is melted.
- Whisk together the milk and baking mix. Set aside.
- Whisk together the chicken stock and stock cubes. Gradually mix this into the chicken soup in a bowl, until smooth. Set aside.
- Place the shredded chicken evenly over the melted butter in the baking dish. Top evenly with the vegetables. Scatter the onion over top of the veggies.
- Sprinkle the cheese evenly over top of the onion. Pour the baking mix batter over top of this and then finally pour the soup stock mix over all.
- Place in the preheated oven and bake for 45 to 50 minutes, or until the top is becoming golden brown.
- Remove from the oven and allow to stand for 10 minutes prior to serving.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons