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Sweet and Sour Chicken
4.7 from 279 votes

Sweet and Sour Chicken

Sweet and Sour Chicken is made by coating bite-sized chicken breast pieces in cornstarch and egg, browning them in oil, then baking with a tangy sauce of sugar, ketchup, rice vinegar, soy sauce, and garlic powder. The baking process thickens and caramelizes the sauce, resulting in a crispy exterior with a balanced sweet and sour flavor. This recipe offers versatility with options for adding vegetables or pineapple to enhance flavor and texture.

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

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

    Cup of Yum
  1. Preheat oven to 325 degrees.
  2. Season chicken with salt and pepper.
  3. 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.
  4. 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.
  5. Place the chicken in a single layer in a 9x13-inch baking dish.
  6. In a small bowl, whisk together the sauce ingredients and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 520

% 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.