One of our favorite dishes is a baked sweet and sour chicken. It’s delicious but VERY labor-intensive – the chicken is dipped into cornstarch and then egg, then fried until golden and finally put into the oven with sauce for an hour (where it’s stirred every 15 minutes). My fingers usually end up crusted with so much egg and cornstarch that I have to stop halfway through to wash them… and it gets under my finger nails. Super gross. I usually only go to the trouble every few months.
Yesterday, I tried something new to streamline the process, and it totally worked!
I simply shook the chicken bits in a Ziploc bag with some flour (whole wheat, because that totally cancels out all the sugar in this recipe, don’t you know?), dumped it into a bit of hot oil, fried until the outside was seared and popped it into my trusty crockpot with some sauce! It came out a bit more watery than the oven method, but that may be because I only used two chicken breasts rather than the usual four.
Try it and let me know what you think!
Easy Slow Cooker Sweet and Sour Chicken