Tuesday, January 3, 2017

Sweet and Sour Chicken

Sweet and Sour Chicken
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil
For the sweet and sour sauce
  • 3/4 cup granulated sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
Preheat oven to 325 degrees.
Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder
in large bowl - set aside.

In a large bowl, season chicken with salt and pepper, to taste.
Stir in cornstarch and gently toss to combine.

Working a few at a time, dip the chicken into the eggs.

Heat vegetable oil in a large saucepan.
Add chicken and cook until golden brown, about 1-2 minutes (I cooked the chicken a bit longer.)

Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with sweet and sour sauce.

Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.  ( I only had to bake it 45 minutes)
Serve immediately.  We like rice with it.

This takes a while to make but it is so worth the time.
Both Ken and I love it.

Happy Eating  🍴

Edit:  Tastes great made with shrimp instead of the chicken.  Added pineapple chunks
and a bell pepper.
Same recipe made with shrimp and chunks of pineapple and green bell pepper


  1. Hello, looks delicious. My hubby would love this chicken recipe. Have a great day!

  2. Yum! Looks so good and better than the Chinese carry out.
    I'll be checking back here for new menu ideas.

  3. Looks great. Will give it a try. Is there a way to subscribe to this blog. The one link on the bottom of the blog page didn't seem to work for me. I like to subscribe through email so that new entries show up in my email box.

  4. This was the only dish I'd order at Chinese restaurants growing up and then when I got more familiar with other Chinese dishes I stopped ordering this. Just lately, the last two times we've ordered out Chinese this has been my choice. I'll have to bookmark this recipe and see if I will be successful in making it.

  5. Do you know if this recipe would work halved?

    Thanks! Judy (new to your wonderful blog :)

    1. Thank you Judy! : )
      I don't see why it wouldn't, but it is so good you'll wish you made the full recipe. : )


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