The Best Sweet & Sour Chicken Recipe

February 26, 2012 14 Comments | Disclosure

{Pin This}

I regularly have all of these ingredients on hand. How about you? I love this recipe for Sweet & Sour Chicken for that reason and because it is delicious & easy (a wonderful combo)! I make it regularly and have served it at dinner parties as well. It is one of our favorites. I prefer to serve it with Jasmine rice. Enjoy!

Sweet and Sour Chicken


Serves 4-6
*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.



Heat the oil in a large skillet over medium heat. Cut boneless chicken breasts into chunks. 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. Whisk the eggs in a shallow dish (I use a glass pie plate), then dip the chicken pieces in the egg. Fry coated pieces in the oil until golden brown but not cooked through, about 1-2 minutes then flip and cook for another minute. Place the chicken pieces in a shallow layer in a 9×13 baking dish. Mix sauce ingredients together and pour over chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

{Pin This}


  1. I made this chicken tonight and it was super good. It was a very easy recipe with ingredients I already had! Thanks.

  2. Excited to give this a try tonight!! Since I have taken advantage of the Zaycon chicken, I love to try new chicken recipes! Thanks!

  3. Misty Janssen says:

    I fed 4 hungry kids (13, 12, 4, and 3) and a husband with this recipe. The sauce was a little vinegary, but I think that’s because I used white wine vinegar. over all wonderful recipe, thank you for sharing. PINNING!

  4. Yummy! I just linked to your recipe in my latest weekly menu plan post- I’m planning on making it this Sunday.
    -Viva, from The Daily Citron

  5. Have you ever added pineapple to this?

    • I haven’t. I am not a fan of pineapple chunks in my food. But let me know how it turns out if you try it!

      • Charlene DeBusk says:

        I made extra sauce and I cut the vinegar in half and sused half pineapple juice and it was wonderful and takes the extr vinegar taste away. I like the other lady only had white vinegar. Also put some pineapple chunks in extra sauce and my kids loved it. Will make again.

  6. Have you ever tried making it ahead of time, refrigerating it over night and baking it the next day? If so, did it turn out well?

    • I have not tried it that way. I am guessing that the chicken might lose some of the nice coating if it is refrigerated between the skillet and the baking, but let me know if you try it!

Leave a Comment
Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.