Sweet and sour chicken, the well-loved comfort food of Asian cuisine.

With this popular favorite on the menu of almost every Chinese restaurant, there are countless versions of this traditional classic, with some undeniably more impressive than others.

But why go out to compare restaurant recipes when you can make your very own fabulous version at home?

This sweet and sour chicken recipe is a unique twist of both frying and baking, with the chicken first fried, to keep that crispy texture, then baked, to soak in all the wonderful tangy flavor of the sauce. With two cooking methods used together, this recipe does take a bit longer than usual, but it’s worth the time.

Trust me, after that mouthwatering first bite, you’ll be nodding in agreement as you reach for seconds.

Baked Sweet and Sour Chicken: So Delicious, It’s Worth the Time

Yields 4
Crisply fried and tenderly baked, a sweet and sour chicken recipe that’s worth every minute.
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Total Time
1 hr 30 min
  1. 1 lb. of boneless, skinless chicken breast (cut into 1 in. chunks)
  2. Kosher salt and black pepper
  3. ½ cup of cornstarch
  4. 2 large beaten eggs
  5. ¼ cup of vegetable oil
  6. For the Fabulous Sauce
  7. ¾ cup of sugar
  8. ½ cup of apple cider vinegar
  9. ¼ cup of ketchup
  10. 1 tablespoon of soy sauce
  11. ½ teaspoon of garlic powder
  12. For the Fabulous Sauce
  13. ¾ cup of sugar
  14. ½ cup of apple cider vinegar
  15. ¼ cup of ketchup
  16. 1 tablespoon of soy sauce
  17. ½ teaspoon of garlic powder
  18. For the Fabulous Sauce
  19. ¾ cup of sugar
  20. ½ cup of apple cider vinegar
  21. ¼ cup of ketchup
  22. 1 tablespoon of soy sauce
  23. ½ teaspoon of garlic powder
For the Fabulous Sauce
  1. ¾ cup of sugar
  2. ½ cup of apple cider vinegar
  3. ¼ cup of ketchup
  4. 1 tablespoon of soy sauce
  5. ½ teaspoon of garlic powder
  1. Preheat the oven to 325 degrees Fahrenheit, then lightly oil a 9×13 baking dish
  2. To create the sauce, whisk together the sugar, vinegar, ketchup, soy sauce, and garlic powder in a large bowl, then set aside.
  3. In another large bowl, season the chicken with salt and pepper, stir in the cornstarch, then gently toss to combine.
  4. One by one, dip the chicken pieces into the eggs
  5. Heat vegetable oil in a large saucepan, then cook the chicken for 1-2 minutes, until golden brown.
  6. Transfer them to a paper towel-lined plate, to get rid of excess oil.
  7. Add the chicken to the baking dish, then top with the sweet and sour sauce.
  8. Afterwards, place the chicken into the oven, then bake for 55 minutes, until all the sauce has thickened, turning them over every 15 minutes.
  1. These taste best freshly baked right out of the oven, so serve immediately and enjoy them while they’re hot!
By Wenna Pang
Adapted from damndelicious.net

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