Sweet and Sour Chicken Recipe
Takeout-style chicken at home — Sweet and Sour Chicken, a crockpot version, Easy 15 Minute Sweet and Sour Chicken, and Sweet and Sour Chicken with Fried Rice.
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Sweet and Sour Chicken
A delicious baked sweet and sour chicken dish with a tangy sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup corn starch
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp sea salt
Instructions
- 1Preheat your oven to 325°F and line a 13 x 9-inch pan with parchment paper.
- 2Season the chicken breasts with salt and pepper.
- 3Place the cornstarch in a large ziplock bag, add the chicken pieces, and shake to coat them evenly.
- 4In a shallow bowl, beat the eggs together.
- 5Heat the vegetable oil in a skillet over medium-high heat until sizzling.
- 6Dip the chicken pieces in the beaten eggs and add them to the skillet.
- 7Sear the chicken until golden brown, then transfer them to the prepared pan.
- 8In a medium bowl, combine the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. Whisk until well incorporated.
- 9Pour the sweet and sour sauce over the chicken in the pan.
- 10Bake the chicken in the preheated oven for 1 hour, tossing halfway through to ensure even coating and cooking.
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Sweet and sour chicken is the one everybody at the table already likes. Crispy chicken, pineapple, peppers, and that sticky red sauce over rice — no negotiating, no side eye from the kids.
Cooks on Pepper reach for these on the nights they were going to order in, then remembered there's chicken breast in the fridge and a can of pineapple in the pantry.
Every recipe here is a real version of it: the classic Sweet and Sour Chicken with the cornstarch-and-egg coating, Sweet and Sour Chicken in Crockpot for a set-it-and-forget-it day, Easy 15 Minute Sweet and Sour Chicken, Easy One Pan Sweet and Sour Chicken, Sweet and Sour Chicken with Fried Rice, and a Lightened Sweet and Sour Chicken with soy sauce and pineapple juice.
Quick Tips
- 1
Cut the chicken evenly
Trim breasts into 1-inch cubes so they cook through in the same 6 to 8 minutes and none dry out.
- 2
Dry the chicken first
Blot the cubes with paper towels before the egg and cornstarch, or the coating slides off in the pan.
- 3
Save the pineapple juice
Drain the 20-ounce can over a bowl and use 1/2 cup of that juice in the sauce instead of water.
- 4
Add peppers at the end
Stir sliced bell pepper in during the last 3 minutes so it stays crisp instead of going limp.
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