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Serve with steamed jasmine or basmati rice and steamed or stir-fried vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.
Variations:
Add pineapple chunks and bell peppers to the sauce for extra sweetness and crunch.
Use chicken tenders or wings instead of breast or thighs.
For a gluten-free version, use gluten-free flour and breadcrumbs.
Make it spicy by adding chili flakes or sriracha to the sauce.
FAQ:
Q: Can I make this recipe ahead of time?
A: Yes, bake the chicken and prepare the sauce separately. Toss just before serving.
Q: How do I keep the chicken crispy when coated in sauce?
A: Toss chicken quickly in sauce right before serving to retain crispiness.
Q: Can I air fry the chicken instead of baking?
A: Yes, air fry at 400°F for about 12-15 minutes until crispy and cooked through.
Enjoy your homemade sweet and sour chicken — a delightful, tangy, and crispy dinner everyone will love!
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