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Chicken Lunch Dinner Asian
4.7 from 70 votes

Sweet and Sour Chicken

Jump to RecipePrintRate
By: Joanna Cismaru •10/8/22 61 Comments

This post may contain affiliate links. Please read my disclosure policy.

Sweet and Sour Chicken at home! This chicken is so delicious, equal parts perfectly sweet and tangy. Who needs take out when you can make this in the comfort of your own home?

Sweet and sour chicken in a white bowl

Sweet And Sour Chicken

This sticky sweet, sinfully delectable take out favorite usually makes an appearance on my table at least once a month. Whenever I’m tempted to pop out and grab some Chinese food, my wallet calls me back. Reminding me “really? That much $ on something you can make here at home?” and you know what, my wallet is right.

This dish will make you feel like you’re sipping green tea, struggling with chop sticks, and trying to get your share of rice before it’s snatched up.

Chinese Chicken

Now I have to tell you about one of my all time favorite foods. Chicken of course, but sweet and sour chicken is right up there at the top of the list. Sweet and sour chicken is a dish I always always order whenever I go to a Chinese restaurant.

But you know what? I used to be scared to make it thinking it’s so hard. Rubbish! It’s so easy, just like any other fried battered chicken you make. And I’ve been frying chicken for a very very long time. Stop it now. No need to guess my age.

process shots for preparing chicken to make sweet and sour chicken

Ingredients In Sweet And Sour Chicken

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Chicken
  • Chicken – Boneless skinless breast is what we need today. Thigh works as well if you want something with a higher fat content.
  • Cornstarch – This is key to make a thick sticky sauce and to crisp up our chicken while we fry it. Rather than batter our chicken we will toss it till it’s fully covered.
  • Oil – Something light with a high smoke point that’s good for frying like canola or peanut.
  • Eggs – This will be key to fry up our chicken.
  • Seasoning – Salt and pepper to taste.
Sauce
  • Sugar – We want a nice sweet sauce so we will use quite a bit of sugar.
  • Ketchup – I told you this recipe would be easy didn’t I? This ingredient gives our sweet and sour chicken some brightness and acidity.
  • Vinegar – The key to that needed hit of sour.
  • Soy sauce – Any kind you have on hand, I used full sodium as there’s no other salt in this dish.
  • Garlic powder – We want a flavor concentrate that doesn’t have the bite of raw garlic as we won’t be cooking it off.
  • Red pepper flakes – We want some heat in this sweet and sour sauce and these flakes will deliver that.
Garnish
  • Sesame seeds – Raw or toasted.
  • Green onion – Minced up fine, sprinkled liberally on top.

process shots for making sweet and sour chicken

How To Make Sweet And Sour Chicken

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Preheat oven: To 325 F degrees and spray a baking sheet with cooking spray.
  • Prepare the chicken: Season the chicken with salt and pepper and sprinkle with cornstarch. Toss this gently to ensure the chicken is fully coated. Dip the chicken in the beaten egg and gently toss till fully coated.
  • Fry the chicken: Heat the oil in a large skillet, start with about 1/4 cup. Add a few pieces of chicken at a time and cook just until lightly golden, 1 to 2 minutes. You will have to do this in batches until done. Transfer the chicken to a paper towel-lined plate and discard excess oil.
  • Mix the sauce: To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl. Add the chicken pieces to the prepared baking dish and pour about 2/3 to 3/4 of the sauce over the chicken and toss so that each piece is coated in the sauce.
  • Finish the sweet and sour chicken: Bake the chicken for 45 minutes, turning it over every 15 minutes.  Garnish with green onions and sesame seeds. Use the remainder of the sauce for dipping.

Sweet and sour chicken garnished with sesame seeds and green onions in a white bowl

Storing Leftover Sweet And Sour Chicken

This dish will last in an airtight container in the fridge for 3 – 4 days, same with the sauce stored separately. If frozen properly in an airtight container you can ensure this dish will last for 3 – 4 months in the freezer.

Craving More Bite Sized Chicken? Try These Dishes:

  • Oven Fried Breaded Chicken Tenders With Maple Mustard Dipping Sauce
  • Asian Glazed Chicken Fingers
  • Bang Bang Chicken
  • Cuban Chicharrones de Pollo
  • Chicken Milanese Bites
  • Baked Honey Garlic Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

chopsticks taking a piece of sweet and sour chicken from a bowl
4.68 from 70 votes

Sweet and Sour Chicken

Prep 20 minutes minutes
Cook 50 minutes minutes
Total 1 hour hour 10 minutes minutes
4
Rate Recipe Print Recipe
Sweet and Sour Chicken at home! This chicken is so delicious, equal parts perfectly sweet and tangy. Who needs take out when you can make this in the comfort of your own home?
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Ingredients

Chicken

  • 1 pound chicken breasts (boneless and skinless, cut into 1 inch pieces)
  • 3/4 cup cornstarch
  • oil for frying
  • 3 eggs (lightly beaten)
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)

Sauce

  • 3/4 cup sugar
  • 4 tablespoon ketchup
  • 1/2 cup vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes

Optional Garnish

  • sesame seeds
  • green onions (chopped )

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 325 F degrees. Spray a 9x13 baking dish with cooking spray.
  • Season the chicken with salt and pepper. Sprinkle the cornstarch over the chicken and gently toss making sure each piece of chicken is coated in cornstarch.
  • Dip a few pieces of the chicken into the egg and gently toss the chicken around making sure they are coated completely in egg. 
  • Heat the oil in a large skillet, start with about 1/4 cup. Add a few pieces of chicken at a time and cook just until lightly golden, 1 to 2 minutes. You will have to do this in batches until done. Transfer the chicken to a paper towel-lined plate and discard excess oil.
  • To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl.
  • Add the chicken pieces to the prepared baking dish and pour about 2/3 to 3/4 of the sauce over the chicken and toss so that each piece is coated in the sauce.
  • Bake the chicken for 45 minutes, turning it over after 15 minutes. 
  • Garnish with green onions and sesame seeds. Use the remainder of the sauce for dipping.

Notes

This dish will last in an airtight container in the fridge for 3 - 4 days, same with the sauce stored separately. If frozen properly in an airtight container you can ensure this dish will last for 3 - 4 months in the freezer.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 443kcal (22%)Carbohydrates: 65g (22%)Protein: 28g (56%)Fat: 6g (9%)Saturated Fat: 1g (6%)Cholesterol: 195mg (65%)Sodium: 619mg (27%)Potassium: 527mg (15%)Sugar: 41g (46%)Vitamin A: 375IU (8%)Vitamin C: 2.1mg (3%)Calcium: 27mg (3%)Iron: 1.3mg (7%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

chopsticks taking a piece of sweet and sour chicken from a bowl

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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61 Comments
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Jess
Jess
Posted: 1 year ago

5 stars
This recipe is a keeper! Add bell pepper, onion, and fresh pineapple and it’s JUST like a restaurant! For those saying double the sauce, if you weigh out a pound of chicken like the recipe calls for, you have PLENTY of sauce!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jess
Posted: 1 year ago

Glad you like it, Jess!

0
Reply
Doreen
Doreen
Posted: 3 years ago

5 stars
Surfing the net looking for chicken recipes and found this, it was amazing! We all loved it. It’s a keeper. Thank you.
I look forward to making more of you recipes, another Calgary girl.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Doreen
Posted: 3 years ago

We’re so glad you liked it! Enjoy the nice weather this week 🙂

0
Reply
Ellenb
Ellenb
Posted: 3 years ago

The orange sauce was amazing and so easy. I used it w fried chic fingers. Sautéed shrimp and over fried rice. Great

0
Reply
Jen
Jen
Posted: 3 years ago

This was a hit with my family!! Such an easy sauce to make. I was out of cornstarch so I used flour but the results were still delicious. This will go in my regular meal rotation!

0
Reply
Kim Tyson
Kim Tyson
Posted: 4 years ago

5 stars
I made this last night and it was wonderful. I can not wait to try the recipe for the Beef Brisket Gyros. I am really enjoying you recipes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kim Tyson
Posted: 4 years ago

So glad to hear it!

0
Reply
Ashley
Ashley
Posted: 4 years ago

5 stars
This Sweet & Sour Chicken is delicious!!!! I made it along with your Chow Mein recipe. Both are fantastic!
Thank you so much Jo! I found your websites a few months back & have made so many of your delicious recipes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ashley
Posted: 4 years ago

My pleasure, so glad you’re enjoying my recipes!

0
Reply
CindyH
CindyH
Posted: 4 years ago

5 stars
I made this tonight and it was so good! Due only to my own time crunch, I prepared the sauce while the chicken started baking and then tossed it in at the 15 minute point. It worked perfectly. Luckily I doubled the recipe—just had that feeling. 😉

I never thought about making my own sweet and sour chicken. I’m so glad I saw your post. Thanks for a keeper recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  CindyH
Posted: 4 years ago

My pleasure, glad you enjoyed it!

0
Reply
Jackie
Jackie
Posted: 4 years ago

5 stars
Loved it!! Thank you 🙂

0
Reply
Jan
Jan
Posted: 4 years ago

5 stars
Easy and tasty.
Didn’t need that much cornstarch, that’s all.

0
Reply
Heather
Heather
Posted: 4 years ago

5 stars
Made this many times. Delicious

0
Reply
Meg K
Meg K
Posted: 4 years ago

Is there a way to make this without eggs?!? (Kiddos allergic)

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Meg K
Posted: 4 years ago

You can use milk!

0
Reply
Marcus
Marcus
Posted: 4 years ago

5 stars
This was delicious! I was worried about the amount of sugar in the sauce, but it turned out to be so tasty. I substituted real garlic (minced) for the garlic powder, but this is definitely a make again.

0
Reply
Jessica Vanderhoef
Jessica Vanderhoef
Posted: 4 years ago

5 stars
This was so tasty! My picky eater loved it.

0
Reply
Lili
Lili
Posted: 4 years ago

5 stars
This was wonderful. Keeper. Always searching for a sweet and sour and wasn’t happy until today! Thanks.

0
Reply
Karen
Karen
Posted: 4 years ago

5 stars
Great recipe, lots of flavor, made exactly as the recipe states, but double up on the sauce, you will want to!!!… this is a keeper in my family, thx

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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