How to Freeze Sweet and Sour Chicken




Our family recently enjoyed our second batch of sweet and sour chicken at the beach thanks to freezer cooking.

The first batch is delicious and fresh as you can see from the picture.



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Here’s how I froze my second batch for a future meal.



As usual, I label the gallon size bag with the date, contents and baking instructions. The sweet and sour sauce is frozen separately in a quart size bag. It’s slipped down inside the gallon bag like a store-bought frozen kit would be sold. The broccoli is a simple steam in the bag type already cut into florets. It keeps dinner simple. The second batch also has some cooked brown rice to accompany the kit. Now we’re ready for the beach.



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The beach meal verdict after being frozen for two weeks was tasty. Not quite as crispy as the first batch, but most definitely warm throughout and being able to enjoy this simple, no MSG, healthy meal at the beach house was a hit. Simply heat and eat! Rice, broccoli and sauce included.



Sweet and Sour Chicken Freezer Meal

adapted from Mels Kitchen Cafe



Chicken:

  • 6-8  boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1-1/4 cups cornstarch
  • 3 large eggs, beaten
  • 1/3-1/2 cup canola, vegetable or coconut oil {I used a combo of canola and olive oil}
Sauce:
Halve ingredients in each quart size bag if you’re freezing both
  • 1 1/2 -cups granulated sugar
  • 8 tablespoons ketchup
  • 1 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons garlic salt

DIRECTIONS



  1. Preheat the oven to 325 degrees F.
  2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. I did this in two batches.
  3. Whisk the eggs together in a shallow plate. Heat the oil in a large skillet over medium heat until very hot, but not smoking. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it’s really  Place the first batch of  chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces and place on a cookie sheet until completely cooled. Place in a labeled gallon size freezer bag with directions: bake 325 for one hour.
  5. Whisk the sauce ingredients together in a large liquid measuring cup and pour half over the chicken in pan and the other half in a quart size freezer bag.
  6. Bake for 9×13 pan for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice and broccoli if desired.
  7. Place the second batch in the gallon size freezer bag along with the sweet and sour sauce. Squeeze air out and freeze. Thaw 24 hours before baking and enjoy your second batch when you’re ready without all the mess:)

Do you ever make two batches of your favorite meal and freeze one for later?

 

 

 



 

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