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.
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.
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.
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
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Sweet and Sour Chicken
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
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.
Recipe Notes
Nutrition Information:
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!
Glad you like it, Jess!
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.
We’re so glad you liked it! Enjoy the nice weather this week 🙂
The orange sauce was amazing and so easy. I used it w fried chic fingers. Sautéed shrimp and over fried rice. Great
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!
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.
So glad to hear it!
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!
My pleasure, so glad you’re enjoying my recipes!
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.
My pleasure, glad you enjoyed it!
Loved it!! Thank you 🙂
Easy and tasty.
Didn’t need that much cornstarch, that’s all.