Baked Sweet and Sour Chicken is 1000x better than any takeout! There is a reason why this is our favorite recipe on the blog. This meal is going to blow your family away!
Sweet and Sour Chicken
I am going to keep this as short and simple as possible…you NEED to make this Sweet and Sour Chicken recipe. This became our number one favorite meal last night! I love Chinese food and this baked sweet and sour chicken blew my mind. If there is one recipe that you need to try on my website, it is this one. It is absolutely incredible. We have yet to find any takeout restaurant beat this recipe.
The breading on the chicken was exactly the same as from an amazing restaurant. I usually use flour to bread my chicken, but I think the difference in this one was cornstarch and eggs. The flavor of the sauce was incredible and it was even thick on top of the chicken.
One of the best parts of this meal is the picky eater asked for seconds! We all couldn’t get enough of it. Including the 5 guys that came over to eat later that night. They said it was even better than a restaurant. We decided that this has to be made weekly. We now have Chinese Wednesdays and this will be made every week! It is just that amazing!
How do you make baked sweet and sour chicken?
- Preheat oven to 325 degrees. Cut your chicken breasts into bite sized pieces and season with salt and pepper. In separate bowls, place the cornstarch and slightly beaten eggs. Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.
- Heat canola oil in a large skillet over medium high heat and cook chicken until brown but not fully cooked throughout. Place the chicken in a 9×13 inch dish.
- In a medium sized mixing cowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt. Pour over the chicken and bake for an hour. Stir every 15 minutes to coat them in the sauce.
Tips and tricks for making baked sweet and sour chicken:
- Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
- Do not cook the chicken all the way through before baking. You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
- Baking the chicken at a low temperature will not over cook the chicken. This helps to cook the chicken all the way through and thicken up the sauce.
Looking for even more delicious baked chicken recipes? Try these!
- Baked Honey Sesame Chicken
- Baked Orange Chicken
- Baked Sweet and Sour Chicken with peppers and pineapple
Baked Sweet and Sour Chicken
- 4 Chicken breasts boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs beaten
- 1/4 cup canola oil
- 1 cup granulated sugar
- 4 tablespoons ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon garlic salt
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.