Sweet and Sour Chicken
User Reviews
4.7
279 reviews
Excellent
-
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
Report
Homemade sweet and sour chicken is pan-fried and coated in a homemade sweet and sour sauce before baking to perfection in this better than takeout recipe.
Share:
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts cut into 1-inch chunks
- salt and pepper to taste
- 1 cup cornstarch
- 2 eggs slightly beaten
- ¼ cup canola 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
- Nutritional values are based on one serving
- Chicken: You can substitute boneless, skinless chicken thighs for the breasts.
- Vinegar: You can substitute white vinegar or apple cider vinegar. You can also use pineapple juice for a different flavor!
- Pineapple and Bell Pepper: Add chunks of pineapple and red/green bell pepper to the chicken mixture in the pan before baking for even more flavor.
- Extra Sauce: If you like a super saucy dish, I recommend doubling the sauce, using half as directed, and simmer the other half in a small saucepan while the dish is baking, then toss with the baked chicken when it comes out of the oven.
- Serving Suggestions: Steamed rice, cauliflower rice, or fried rice, along with steamed or stir-fried vegetables (broccoli, carrots, snow peas, etc.).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Air Fryer: Air fry the chicken pieces in batches for 7-9 minutes, flipping halfway. Then place air-fried chicken in the baking dish, coat with the sauce, and proceed with baking as directed.
- Slow Cooker: Pan-fry the chicken, then line a slow cooker with a slow cooker liner and place chicken in. Pour the sauce over the chicken and stir to coat. Cook on low for 6 hours or high for 3 hours. Important Note: The sauce won't reduce and thicken in the slow cooker the way it will in the oven, so you may want to transfer it to a saucepan and reduce on the stovetop before serving if you prefer a thicker sauce.
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
72g
(24%)
Protein
40g
(80%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
191mg
(64%)
Sodium
620mg
(26%)
Potassium
728mg
(21%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
247IU
(5%)
Vitamin C
3mg
(3%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
279 reviews
Excellent
Other Recipes
You'll Also Love
