My husband and I love Chinese take out, but we don’t love all the calories that come with it. This Baked Sweet and Sour Chicken tastes good enough to come from a restaurant but you don’t even have to leave the house to get it!
RELATED RECIPE: BE SURE AND TRY OUR CHINESE CHICKEN FRIED RICE. IT TASTES EVEN BETTER THAN TAKE OUT.
Six Sisters Stuff
Serves: 8
Baked Sweet and Sour Chicken Recipe
Delicious Chinese Takeout - Sweet and Sour Chicken - made right at home!
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Save RecipeIngredients
- 6 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 cup cornstarch
- 4 eggs (beaten)
- 1/4 cup canola oil
- 1 cup sugar
- 4 Tablespoons ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon garlic salt
- 3 cups rice (cooked)
Chicken:
Sweet and Sour Sauce:
Instructions
- Preheat oven to 325 degrees.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Place cornstarch and beaten eggs in separate bowls.
- Dip chicken into cornstarch, and then coat in egg mixture (yes, you really do dip in the corn starch first.)
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
- Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce, and garlic salt.
- Pour over chicken and bake for one hour.
- Serve over cooked rice.
Calories
1689 cal
Fat
81 g
Carbs
29 g
Protein
197 g
7.8.1.2
57
https://www.sixsistersstuff.com/recipe/baked-sweet-and-sour-chicken-recipe/ Six Sisters Stuff
Looking for more Asian-inspired food? Check out some of our favorites:
- Slow Cooker Asian Glazed Chicken
- Chinese Fried Rice
- 500 Calorie Kung Pao Chicken
- Slow Cooker Orange Chicken
- Asian BBQ Chicken
Regular flour would work just fine. Hope it turned out okay!
Colby
-Melissa
I put my chicken in the heated oil, and I had to leave it all in the pan for way too long before it browned, so my chicken was a tad too cooked when I put it in the oven! (... or was I not supposed to put all of the chicken in the pan to brown at the same time because it brought the temp down too much?)
I heated the oil in my skillet over medium heat. It took about 6-7 minutes until it was cooked almost the whole way through and then I put it in the pan to finish cooking in the oven. Sorry for any confusion!
Kelly
It is white vinegar. Hope you like it! :)
I am so sorry about that. I am not sure what happened. You could try using less egg next time you coat the chicken pieces.
mj
Yes, you read it right! Seems a little backwards but it works great! :)
Thank you for such an awesome recipe...that even works for the scatterbrained cook!
We include a link back to every website we don't make up ourselves and it is at the top. It is right under the title so you can find it there. Thanks though!
j
After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Hope that helps!
I have never tried to use honey. I think it would work, but might change the taste slightly. Let us know if you try it!
We actually made this tonight for dinner! The outside was crunchy, but the inside was soft. Hope that helps!
The key to success is browning the chicken in VERY SMALL batches. I used 3 chicken breasts cut into chunks for the recipe and I broke it up into about 5 or 6 small batches. 2 minutes on each side for each batch (2 minutes, flip, 2 minutes, remove ... repeat for next batch). This way, the oil stays hot, the outside of the chicken browns and the inside will stay moist even after being in the oven for an hour.
The sauce was just right, as is.
I threw in sweet red pepper chunks and fresh pineapple chunks when there was about 20 minutes of cooking time left. I served this with basmati rice for a complete meal.
My 7 year old cleaned her plate. Will definitely be making this again! YUMMY!
It was a cornstarch tornado for a bit in the kitchen - as I was scrambling to brown all the chicken at once - def should have read the comments before!! It was hysterical.
But I cut the sugar down a touch - used the white vinegar and the apple cider vinegar I used was unfiltered/ raw. I also added a chopped small onion, one small red and one small green pepper and a small can of diced pineapple (drained) to the glass dish before baking. I mixed everything gently once before putting the dish in the oven.
I was skeptical to see how it would turn out after my cornstarch fiasco - but it was freaking AMAZING!! having lefovers for lunch and still so good. My husband even called from work to let me know how much he liked it leftover also! Great great dish.
Amazing!!! Made as is quantity wise but subbed rice vinegar for white (as per other comments), chopped garlic for garlic salt and added some fresh grated ginger. Added some chopped onions with about 20 minutes to go, cooked perfectly, next time will add pineapple chunks and peppers too (didn't have any). Also doubled the recipe since I was making almost double the chicken breasts. Thought I would have some leftovers (5 people eating) but everyone had seconds, I almost had thirds!
Definitely in my rotation. Thanks for the recipe!
Only one concern --- I should have read the comments first and reduced the vinegar. Any quick fixes? Something I can dump on top to reduce the harshness of the vinegar, perhaps? Thanks!!!