The Best Sweet & Sour Chicken Recipe

February 26, 2012 16 Comments | Disclosure

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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

from melskitchencafe.com

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.

Chicken:

Sauce:

  • ¾ cup granulated sugar
  • 4 tablespoons ketchup
  • ½ cup apple cider vinegar or rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

Preheat oven to 325.

Cut the boneless chicken breasts into 1-inch 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.

Heat the oil in a large skillet over medium heat. 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 hot oil in a single layer. Cook for about 30 seconds on each side until golden, but not cooked through. Place the chicken pieces in a single layer in a 9×13 baking dish. Repeat with remaining chicken.

Mix sauce ingredients together and pour over chicken. Bake for one hour, turning chicken twice while cooking so it is evenly coated with the sauce. Serve over rice.

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Comments

  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?

  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!

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