Sweet and Sour Chicken
User Reviews
4.7
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4 servings
-
Calories
520 kcal
-
Course
Main Course
-
Cuisine
Asian
Sweet and Sour Chicken
Description
This Sweet and Sour Chicken recipe uses cubed boneless, skinless chicken breasts dredged in cornstarch and egg to develop a crisp coating when pan-fried. The chicken is browned in canola oil, then baked in a 9x13-inch dish coated with a sauce combining sugar, ketchup, rice vinegar, soy sauce, and garlic powder. Baking for an hour with periodic turning ensures the chicken is cooked through and the sauce thickens and caramelizes onto the pieces, creating a tangy, slightly sticky glaze.
The sauce has a balance of sweet and sour profiles, with ketchup bringing mild acidity and tomato flavor, while rice vinegar adds sharpness. Garlic powder adds subtle depth. This method results in a chicken with a crispy exterior that holds the flavorful sauce well. The texture contrasts between the tender interior and the slightly crisp coating provide satisfying bites.
Sweet and Sour Chicken pairs well with steamed or fried rice and steamed or stir-fried vegetables, such as broccoli or carrots. Adding chunks of pineapple or bell peppers before baking can enhance both flavor complexity and texture variety. Leftovers can be refrigerated up to 4 days and reheated gently.
This recipe also allows variations such as air frying the chicken before baking or using slow cooking for a different texture, though slow cooking yields a less thick sauce that may benefit from finishing reduction on the stovetop.
Ingredients
For the Chicken
- 1½ pounds chicken breast cut into 1-inch chunks, boneless skinless
- salt to taste
- black pepper to taste
- 1 cup cornstarch
- 2 egg slightly beaten
- ¼ cup canola oil or vegetable oil
For the Sauce
- ¾ cup granulated sugar
- ¼ cup ketchup
- ½ cup rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 325 degrees.
- Season chicken with salt and pepper.
- Place the cornstarch in a shallow bowl or pie plate. Place the eggs in a separate shallow bowl. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
- In a large skillet, heat the oil over medium-high heat. Again working in two batches, brown the chicken, turning it so that all sides are browned.
- Place the chicken in a single layer in a 9x13-inch baking dish.
- In a small bowl, whisk together the sauce ingredients and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
- Bake for 1 hour, turning the chicken every 15 minutes. Serve with rice and steamed broccoli, if desired.
Notes
- You can substitute chicken thighs for breasts if preferred.
- White vinegar, apple cider vinegar, or pineapple juice can replace rice vinegar for different flavor profiles.
- Add pineapple and bell pepper chunks before baking to increase flavor and texture complexity.
- To have extra sauce, double the sauce ingredients and simmer half separately to pour over the cooked chicken.
- Serve with steamed rice, cauliflower rice, or fried rice and steamed or stir-fried vegetables.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- You can air fry the chicken pieces before baking for a crispier texture, then coat with sauce and bake as directed.
- Slow cooker method works but sauce won't thicken as in the oven; consider reducing sauce in a pan after slow cooking for thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 72g | 24% |
| Protein | 40g | 80% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 620mg | 26% |
| Potassium | 728mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
