Copycat McDonald's Sweet and Sour Sauce Recipe
User Reviews
4.5
406 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
704 kcal
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Course
Main Course
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Cuisine
American
Copycat McDonald's Sweet and Sour Sauce Recipe
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This recipe recreates McDonald's sweet and sour sauce alongside crispy chicken nuggets made from panko breadcrumbs and parmesan-coated chicken breast. The homemade sauce combines apricot jam, light sugar syrup, apple vinegar, soy sauce, mustard and garlic powder, thickened with cornstarch, producing a glossy, tangy-sweet condiment. The chicken nuggets are breaded with a seasoned mixture and baked until golden, delivering a crunchy texture that pairs well with the sweet and sour sauce for dipping.
Description
The Copycat McDonald's Sweet and Sour Sauce consists of a blend of apricot jam, light sugar syrup, apple vinegar, soy sauce, and mustard, thickened by cornstarch. The sauce is blended smooth and cooked until it thickens and darkens slightly, creating a glossy, sweet-tart dressing that mimics the fast-food original. The garlic powder adds subtle aromatic depth.
The accompanying chicken nuggets are made from chicken breast breasts coated first in flour, then dipped in beaten egg, and finally breaded with toasted panko breadcrumbs mixed with finely grated parmesan and dried herbs. Baking the nuggets results in a crispy outside and tender inside without frying.
This combination makes a balanced meal or snack featuring crunchy, flavorful nuggets paired with a sticky, tangy sauce that provides moisture and contrast in texture and taste.
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Ingredients
Sweet and sour sauce:
- 1 ¼ cup apricot jam
- 2 tablespoons sugar syrup or corn syrup, light
- 3 tablespoons apple vinegar
- 3 teaspoons corn starch
- 1 teaspoon soy sauce
- 1 teaspoon mustard
- ½ teaspoon salt
- ¼ teaspoon garlic powder grated, or 1 garlic clove
- 4 tablespoons water
Chicken nuggets:
- 2 lbs chicken breast
- 2 ½ cups panko breadcrumbs or other dried breadcrumbs
- 1 cup parmesan very finely grated
- 1 teaspoon dried herbs
- salt
- black pepper
- 1 cup all-purpose flour
- 4 egg
Instructions
- Sweet and Sour Sauce
- Place all the ingredients for the sauce except the water in a small pan and blend until smooth using a hand blender. Add the water to the pan and bring everything to a boil. Let simmer on medium-low heat, often stirring, for about 5 minutes.1 ¼ cup apricot jam + 2 tablespoons light sugar syrup + 3 tablespoons apple vinegar + 3 teaspoons corn starch + 1 teaspoon soy sauce + 1 teaspoon mustard + ½ teaspoon salt + ¼ teaspoon garlic powder or 1 garlic clove + 4 tablespoons water
- Don't forget to scrape the bottom of the pan while stirring so that the sweet and sour sauce will not catch. You will notice that the sauce will become darker and thicker while cooking.
- Cool: Take off the heat and let cool completely. Stir well before serving.
- Chicken Nuggets
- Preheat the oven to 210 degrees Celsius/ 400°F/ 200°C.
- Pre-bake panko: Place the panko breadcrumbs on a baking sheet lined with baking paper, level well, and bake until golden, about 5 to 6 minutes, stirring once and leveling again after the first 3 minutes. The panko breadcrumbs should be nicely golden but not too dark.2 ½ cups panko or other dried breadcrumbs
- Cool: Place the panko into a large shallow bowl, and let cool completely. I usually bake the panko just after or before making the sweet and sour sauce so they both have time to cool.
- Preheat the oven to 450°F/ 230°C. Line two baking sheets with baking paper.
- Mix the panko breadcrumbs with the Parmesan and the herbs.1 cup Parmesan + 1 teaspoon dried herbs
- Cut the chicken breast into bite-sized pieces. Season the chicken pieces generously with salt and pepper.2 lbs chicken breast + salt and pepper
- Bread chicken: Place the flour into a shallow bowl and the lightly beaten eggs into another bowl. Place the bowl containing the panko breadcrumbs near these bowls.1 cup all-purpose flour + 4 eggs
- First, coat the chicken pieces with flour, shake off excess. Next, dredge the chicken pieces through the eggs, shake shortly to allow the excess egg to drip off, and coat in panko breadcrumbs.
- Bake: Place the chicken pieces on the prepared baking sheets and bake the sheets one at a time for about 10 minutes or until cooked through. Flip the chicken nuggets once after 5 minutes. Be careful not to overcook the chicken.
- Serve the chicken nuggets with sweet and sour sauce and baked potato wedges. See the suggestions above regarding the leftover sweet and sour sauce.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
704kcal
(35%)
Carbohydrates
87g
(29%)
Protein
55g
(110%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
260mg
(87%)
Sodium
1162mg
(48%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 704kcal | 35% |
| Carbohydrates | 87g | 29% |
| Protein | 55g | 110% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 260mg | 87% |
| Sodium | 1162mg | 48% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
406 reviews
Excellent
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