Fresh peaches are encased in a hearty, flaky dough that is baked before being topped with a teaspoon of hard sauce. Just the sauce contains sugar; not the peaches. In place of the hard sauce, you might use sugar-free ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds cut-up chicken
- 1 tablespoon garlic salt, or to taste
- 2 eggs
- 2 cups cornstarch
- 1 quart vegetable oil for frying
- 1 cup white sugar
- ½ cup vinegar
- ¼ cup water
- ¼ cup ketchup
- 1 tablespoon soy sauce (such as Kikkoman®)
- 1 tablespoon hot pepper sauce (such as Frank’s RedHot®)
Instructions
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- When Frying Chicken, NEVER flip or turn the chicken until the crust looks perfect, no matter how tempted you are. When the crust looks like it is done, then flip/turn to continue frying the chicken. Don’t flip it until it’s time!
Nutrition Facts
| Calories | 743 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1350 mg |
| Sugars | 36 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome
A spicy sweet and sour chicken…Yummy!
Thank you for sharing, delicious!
Thanks for finding your favorite recipe as a child. This will definitely be on rotation for us with the ability to kick the heat up depending on our mood.
I’ve never been a big fan of cold chicken and I don’t feel like starting now. But this chicken recipe is the best one I have ever personally made! And, I used chicken thighs which stay moist anyway. So this one heated up very nicely. I reheated mine at 300 degrees for 25 minutes on foil and I included a slice of sweet onion on which I put a little oil, salt and pepper, and it was great to have these two items together. I highly recommend this. Wow, Mom!
This recipe was the best we have ever had. My husband and his brother LOVED it and want me to make it every Sunday.
made this a few times now and it’s absolutely gorgeous. just keep basting it and you can’t go wrong.
Absolutely Delish! My whole family devoured this chicken with zero complaints! It is a keeper! Delicious,sweet&crispy! I did use half cornstarch and half flour and reduced the vinegar just a personal preference…I will make this again very very soon!!
I made this last night, and I followed the recipe exactly. My grandmother used to make something like this, and so I was anxious to try it! It has to be the same recipe, because it brought back so many memories! It was perfect! I wouldn’t change a thing! Thank you for a great recipe!
My family loved it. I made chicken legs (kids favorite) and wings. The only changes I made was to use 1/2 cup sugar and 1/2 cup honey instead of the whole cup of sugar. I also added a tablespoon of corn starch to the water and put that in after it got bubbly. This helped thicken the sauce up a lot before I even put it on the chicken. The result was perfectly sticky chicken. Yummm. Only reason I gave it four stars was because the sauce needed a little tweaking to be thick and sticky and the dish is time consuming to make.
Wow my kids even ate it lol It was to bloody hot out to turn the oven on so I put ours pan and all on the grill. Turned out awesome. Like I said even the kids, who wont eat anything new ate it. My poor husband didn’t even have left overs for work! And that’s something new in this house!!
This was delicious!
A big hit at my house. I wouldn’t change a thing this was soo good. I will make this over and over again.
We loved this! It tastes alot like General Tso’s chicken, too.
Absolutely amazing!!! Thank you for sharing this recipe
No one in my family could eat this, it was soggy after basting in the oven, I cut the cooking time down, and the chicken was still over cooked.
This recipe was delicious! I tweeked it a bit, but not by much. Instead of using garlic salt to rub on my raw chicken thighs, I used Tony’s Creole Seasoning to give it a kick of heat. I also used half cornstarch and half all purpose flour seasoned with a bit of salt and pepper for taste. I added about a 1/4 cup of Crystal hot sauce and a teaspoon of cayenne pepper to balance out the sweetness of the sauce. I also doubled the recipe for the sauce, so I have extra for another meal. I think I will try it on un-floured chicken next time, even though the crust was very good. I did baste it every ten minutes as instructed and flipped the chicken over half way through baking. My family loved it, especially my husband. I will definitely make it again!!!
This recipe was very sweet. We’re not big fans of sweet with our meat and were not expecting that at all. If I were a fan of Chinese takeout then this would far exceed that which is why I gave it the 3 stars.
Made this again for the second time. The first time it was too dry, but this time I covered it with foil. (gimme a break, I’m still learning)I didn’t think it could possibly taste any better but it did! It was so juicy and sweet and flavourful. So for those of you that don’t know, cover your chicken! Thank you sooo much for sharing this!
my son is hooked on this.
I’m pretty picky, I cook a LOT, so here goes….YUM! I was already preparing this when my husband announced we were having company in 30 min.! Turned out SUperb! Def a keeper!