Baked Sweet and Sour Chicken Recipe
The Best Sweet and Sour Chicken Recipe
This baked 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!
Now, while this recipe is easy to make, there is some prep and cook time involved, so plan ahead accordingly. (It is worth it!)
Getting the Chicken Ready
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.
Cooking the Chicken
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.
Making the Sauce
The sauce is super easy and flavorful – sugar, ketchup, vinegar (apple cider or rice), low sodium soy sauce, and garlic salt.
Baking the Chicken
Pour the sauce evenly over the chicken and it is ready to bake! I wish it didn’t take so long to bake, but as I said before – it is worth it.
Note: even if you cut the recipe in half, you will still want to bake it for about an hour.
I like to serve this baked sweet and sour chicken over Jasmine rice, you could also try this homemade rice-a-roni. Enjoy!
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Baked Sweet and Sour Chicken Recipe
Equipment
- 9x13-inch pan
- 8x8 pan
Ingredients
Chicken
- 2 ½ pounds boneless skinless chicken breasts
- salt and pepper
- 1 scant cup cornstarch
- 3 large eggs beaten
- ½ cup canola coconut, or vegetable oil, divided
Sauce
- 1 ½ cups granulated sugar
- ½ cup ketchup
- 1 cup apple cider vinegar or rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons garlic salt
Instructions
- Preheat oven to 325°F/160°C. Lightly coat a 9x13 and 8x8 pan with cooking spray.
- Cut the boneless chicken breasts into 1-inch chunks. Season with salt and pepper. Place the chicken in a gallon-sized resealable bag with the cornstarch, seal bag, and toss to coat the chicken.
- Whisk the eggs in a shallow dish (a glass pie plate works well), then take a large handful and dip each chicken piece in the egg. Meanwhile, heat 1/4 cup oil in a large skillet over medium heat until hot and rippling. Fry coated chicken pieces in the hot oil. You will need to do one single-layer amount of chicken at a time, so it ends up being about 5 batches. Cook for about 30 seconds on each side until golden, but not cooked through. Place the chicken pieces on a paper towel-lined plate; then transfer chicken to a prepared baking dish in a shallow layer. You may need to add and heat another 1/4 cup of oil about halfway through.
- Whisk sauce ingredients together and pour over chicken. Bake for about 1 hour, turning chicken three times while cooking so it is evenly coated with the sauce. Serve over rice.
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I made this chicken tonight and it was super good. It was a very easy recipe with ingredients I already had! Thanks.
I made it tonight too! It is one of our favorites.
I can not believe this chicken came out of my oven. It was very, very good. Next time I will double the sauce as it was great.
Excited to give this a try tonight!! Since I have taken advantage of the Zaycon chicken, I love to try new chicken recipes! Thanks!
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!
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
Thanks!
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!
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.
Thanks so much for sharing how it turned out!
I have never added pineapple, but I have thrown in large chunks of red and Orange peppers. Super yummy
What kind of vinegar are y po u supposed to use?
Ashley, I have updated the recipe! I usually use apple cider vinegar.
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!
I haven’t made the whole thing yet but I just made the sauce so id have it ready, and it was vinegary but I added an extra tsp of ketchup and it cut down on the vinegar taste just enough.
Fantastic! I’m planning to make this recipe soon, so I’ll have to try that out.
i made this sweet-sour-chicken today, OMG it was so goooood!!!!
My husband & Son even commented on how gooood it was. Will defintely make again.
Hooray! Thanks for your comment, Vernice.
What is a scant cup of cornstarch as I would really like to try this recipe but don’t know what a scant is
Hi, Debra. In this case, it means just under 1 cup or not quite full 1 cup. Not a big deal to use 1 full cup, but I usually felt like I was wasting a little bit when I did. 🙂 Hope you love it!