Sweet and Sour Chicken RecipeDeborah
This sweet and sour chicken recipe combines crispy, golden chicken with a tangy homemade sauce baked to perfection—better than takeout and incredibly easy to make at home.
Equipment
- 1 Mixing bowl for whisking sauce
- 1 Skillet for browning chicken
- 1 Baking dish 9 by 13 inch
Ingredients
Main ingredients
- 2 ½ lbs Boneless skinless chicken breasts cut into bite-sized chunks and seasoned with salt and pepper
- 1 cup Cornstarch for dredging
- 3 Eggs lightly beaten
- ¼ cup Vegetable oil for browning
- 1 cup Sugar
- 6 tablespoons Ketchup
- ¾ cup Apple cider vinegar
- 1 ½ tablespoons Soy sauce
- 1 ½ teaspoons Garlic powder
Instructions
Instructions
- Preheat your oven to 325 degrees Fahrenheit so it’s ready when your chicken hits the baking dish.
- Cut your chicken into bite-sized chunks and season with salt and pepper till every piece feels right.
- In one shallow bowl pop in the cornstarch, in another lightly beaten eggs. Dredge the chicken first in cornstarch then dip in the eggs.
- Heat up the vegetable oil in a skillet over medium-high heat and add the coated chicken pieces in batches to brown on all sides.
- Transfer browned chicken to a 9 by 13-inch baking dish after each batch.
- Whisk together sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder in a bowl.
- Pour sauce mixture evenly over chicken in the dish.
- Bake uncovered at 325°F for 1 hour.
- Every 15 minutes, stir the chicken so the sauce coats each piece evenly and caramelizes.
- Once baked, serve hot over rice or side of choice.
- Enjoy the crispy, tangy, sweet perfection of your sweet and sour chicken.
Notes
Leftovers store well in the fridge for 4 days or freezer for 3 months. Reheat slowly to preserve texture.