Sweet and Sour Chicken Recipe
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
1 hr
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
528 kcal
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Course
Main Course
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Cuisine
Asian
Sweet and Sour Chicken Recipe
Description
This Sweet and Sour Chicken Recipe starts with bite-sized, seasoned chicken breast pieces that are dredged in cornstarch and dipped in beaten eggs to create a light crust. The chicken is browned in vegetable oil on all sides in batches to develop a crispy outer layer without fully cooking through. The browned pieces are then assembled in a baking dish.
A sauce combining sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder is poured over the chicken before baking at 325ºF. The chicken bakes for one hour with stirring every 15 minutes, which helps the sauce thicken and evenly coat the chicken chunks. This slow baking process infuses the chicken with sweet, tangy, and savory notes while preserving moisture.
The finished dish pairs well served over prepared rice, providing a complete meal with balanced flavors. The crispy coating softens slightly but maintains a pleasant texture under the glaze of sauce.
Ingredients
- 2 1/2 lbs chicken breast boneless skinless
- salt
- black pepper
- 1 cup cornstarch
- 3 egg lightly beaten
- 1/4 cup vegetable oil
- 1 cup sugar
- 6 tablespoon ketchup
- 3/4 cup apple cider vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons garlic powder
Instructions
- Cut the chicken into bite-sized chunks. Season with salt and pepper.
- Preheat the oven to 325ºF.
- Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9x13-inch baking dish and continue with the remaining chicken.
- In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
- Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.
Notes
- Nutritional information is estimated and does not include rice served alongside the chicken.
- To maintain crispy texture, ensure chicken pieces are evenly coated and browned before baking.
- Stir the chicken every 15 minutes while baking to avoid sauce burning and to distribute flavors evenly.
- Use apple cider vinegar as specified for a balanced sweet and sour profile; substituting vinegar types will change flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 528kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 42g | 84% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 0g | 0% |
| Cholesterol | 185mg | 62% |
| Sodium | 1316mg | 55% |
| Fiber | 0g | 0% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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