This really is the best sweet and sour chicken recipe!
This sweet and sour chicken seriously tastes like something you would buy at a restaurant. Everyone in my family loves it!
It is also a great meal to serve for guests because it is impressively delicious! While it is easy to make, there is some prep and cook time involved, so plan ahead accordingly. (It is worth it!)
Cut up the chicken and season with salt and pepper. This is about 2 1/2 pounds of boneless, skinless chicken breast. I fed my small family and guests, plus had some leftover, so feel free to cut the recipe in half for smaller groups
To cut this recipe in half – use two eggs, the other ingredients should be pretty easy to adjust measurements, and cook it in one 9×13 baking dish.
Get your apron on and be careful with the hot oil! I take a big handful of the coated chicken pieces and drop them into the egg. Then I double-fist it – turning the pieces in the egg to coat and then transferring them into the skillet with both hands.
I end up doing 5 batches in the skillet when I do 2 1/2 pounds of chicken. I can only get so many pieces coated and in the skillet before they are ready to flip and finish cooking! The chicken only takes a minute or so (flipping halfway) to cook to golden.
The sauce is super easy and flavorful – sugar, ketchup, vinegar (apple cider or rice), low sodium soy sauce, and garlic salt.
Pour the sauce evenly over the chicken and it is ready to bake! I wish it didn’t take so long to bake, but like I said before – it is worth it. Note that even if you cut the recipe in half, you will still want to bake it for about an hour.
I like to serve this chicken over Jasmine rice. Enjoy!
Updated 3/8/15. Recipe slightly adapted from melskitchencafe.com.
A few of my favorite kitchen items are helpful with this recipe! Check them out here: