As I mentioned in my previous post, I had some coated chicken leftover from the sweet and sour chicken I made on the weekend. The next day I tried another recipe that I was hoping would be the one I could tweak to create a copycat of Shanghai 360’s sweet and sour chicken. This one is close. Again, I added 2 tsp of sriracha and 1/8 tsp of five spice powder and I actually think it still needs more hot sauce. I am going to give this one another try so I’ll let you know in a few weeks how it turns out. In the meantime, this is an easy recipe. I like that you don’t need to deep fry and baking it in the oven kept the coating from coming off. Good stuff!
1/3 C honey
1/4 C ketchup
3 T soy sauce
2 T apple cider vinegar or distilled white vinegar
2 T brown sugar
1 T minced garlic
2 lbs boneless, skinless chicken thighs or breasts, or a mix, cut into 1″ pieces
+ kosher salt
1/4 C cornstarch
1 T oil
2 T sesame seeds, for topping
+ cooked white rice, for serving (optional)
1 Heat the oven to 375°F.
2 Whisk the honey, ketchup, soy sauce, vinegar, sugar, and garlic in a bowl until smooth.
3 Place the chicken in another bowl, season with a little salt, and dust with the cornstarch, tossing to coat and shaking off the excess.
4 Heat the oil in a large skillet over high heat. Working in batches, sear the chicken, forming a light crust. Transfer the chicken to a baking dish.
5 Pour the sauce over the chicken and toss to coat. Bake until the chicken is cooked through and the sauce is bubbling and thick, about 20 minutes. Scatter with sesame seeds.