Sweet and Sour Chicken is a classic Chinese takeout dish. Give it extra taste and crispiness with a secret ingredient: De Nigris Apple Cider Vinegar with Mother.


Ingredients for 1 Person

  • 2 ½ lbs boneless, skinless chicken breasts​
  • 1 cup cornstarch​
  • 3 eggs​
  • ¼ cup vegetable oil​
  • 1 cup sugar​
  • ¾ cup De Nigris Apple Cider Vinegar​
  • 1 ½ tbsp soy sauce​
  • 1 ½ tsp garlic powder​
  • Salt and Pepper, to taste

For the recipe

Cut the chicken into bite-sized chunks. Season with salt and pepper.

Preheat the oven to 325ºF.

Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl, lightly beaten. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a baking dish and continue with the remaining chicken.

In a bowl, combine the sugar, De Nigris Apple Cider Vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.

Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.