Skip the take out – this Sweet and Sour Chicken Recipe is so good that you’ll put it on the permanent rotation. Chicken is coated in a sweet and sticky sauce and baked to perfection.
Years ago, I worked in an office where they would bring in lunch every day. I mostly skipped that lunch and opted to head home for my lunch hour instead, but every once in awhile, I’d stick around and have some of the lunch that was provided that day.
I remember one day, (I was pregnant with my first child, so let’s blame this on pregnancy haha), the lunch was from a local Chinese restaurant. And it smelled so good. So I decided to have lunch at work that day. I chose out an egg roll and some sweet and sour chicken, then went to my desk to eat – only to be completely disappointed. It was not good at all, and I don’t think I even ended up eating it.
That is what led me to this recipe so many years ago. It has now been here on Taste and Tell for over 10 years and remains a favorite for a good reason – it’s so stinking good. It’s one of those rare meals that everyone in my family likes. And yes – it’s so much better than that takeout sweet and sour chicken! I think I’ll forget the take-out Chinese from now on and make this Sweet and Sour Chicken Recipe!
How to Make Sweet and Sour Chicken
This recipe is a little different, but trust me here!
- Start by cutting the chicken into bite sized pieces and seasoning them with salt and pepper.
- Place the cornstarch in one shallow bowl, and the eggs in another shallow bowl. Beat the eggs lightly.
- Take each piece of chicken and dredge it in the cornstarch. Then dip it in the egg. Transfer that to a skillet with oil that has been heated over medium-high heat. And yes – you dip in the cornstarch then the egg – this is a little different than a lot of other recipes.
- Cook the chicken in batches, just until it is browned. The chicken will bake in the oven, so this is just to brown and crisp up the chicken, not to cook it through. Transfer the chicken to a baking dish.
- In a bowl, combine your sauce ingredients – sugar, ketchup, vinegar, soy sauce and garlic powder. Pour this mixture over the chicken in the baking dish.
- Bake the chicken at 325ºF for an hour, stirring it every 15 minutes.
- Serve the sweet and sour chicken over rice and be prepared to never want to get it for take out again!
More Chinese Recipes
Daddy Wu’s Chinese Chicken
Pressure Cooker Cashew Chicken
Kung Pao Chicken Recipe
Easy Lo Mein Recipe
Easy Egg Roll Recipe
Orange Chicken
General Tso’s Chicken
Tools Used to Make this Sweet and Sour Chicken Recipe
- My favorite skillet, especially for this recipe, is my cast iron skillet.
- I like to use tongs to dredge the chicken into the cornstarch, eggs and oil.
- I love my rice cooker and rarely cook rice any other way.
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Sweet and Sour Chicken Recipe
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total Time: 1 hour 25 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Asian
Description
Skip the take out – this Sweet and Sour Chicken Recipe is so good that you’ll put it on the permanent rotation. Chicken is coated in a sweet and sticky sauce and baked to perfection.
Ingredients
- 2 1/2 lbs boneless, skinless chicken breasts
- salt and pepper
- 1 cup cornstarch
- 3 eggs, 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 9×13-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.
Recipe Notes:
Adapted from Mel’s Kitchen Cafe
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include rice for serving.
Nutrition
- Calories: 528
- Sugar: 36 g
- Sodium: 1316 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 185 mg
Keywords: sweet and sour chicken
Toni Johnson says
So this was a very much a trust the process recipe. The family I cook for are picky with their likes and dislikes. This was out of the box for them…and they LOVED it! I made a double batch and had no problems. This one will get made again!
★★★★★
Summer M says
I was definitely VERY hesitant about making this recipe considering how much apple cider vinegar is in it, but to my surprise it was actually really good! Kinda gives it more of a tangy taste which was very nice. I think if you were to decrease the amount of vinegar in it just slightly and maybe even add a bit of honey this would be really good!
★★★★
Amelia Bailey says
I have made this recipe soooo many times and has never let me down. My husband loves it and when my boys come home for a weekend and I tell them I am making it the oh yumm and oh my god comments for hours until its ready make me smile. Better than take out any day of the week and twice on Sunday 🙂
Dana Johnston says
This was so simple to make and it is delicious. My picky husband loved it. I dont make good chinese but this was very good. Next time going to use pork.
★★★★★
JT says
first time I made this it turned out poorly for me as the chicken was very dry. I’m guessing I’m either cutting the chicken into pieces smaller than the recipe intends or pan frying the chicken for too long before baking.
I cut my chicken into pieces approximately 2″ long by 1″ wide and 1″ thick. There is slight variance but I try to keep them uniform. After an hour of baking with intermittent tossing even the largest pieces are too dry. I pan fry them in coconut oil for 2 minutes per side before putting in the glass baking pan. If I fry less than that the coating doesn’t have that nice gold color and crispness. Also maybe I’m not getting them as coated as the recipe intends because the amount of cornstarch and eggs called for leaves a huge surplus after coating the chicken. I just can’t get more to adhere to the chicken to the point I’m even close to using all the coating. Maybe thats extending the time needed on the stove which in turn shortens the time needed in the oven? My oil is sizzling by the time the chicken hits the pan so it’s plenty hot enough.
I ended up cutting the cornstarch down to waste less and decreasing to 2 eggs, and only baking for 30 minutes and it works perfectly for me this way. I tweaked the ratios on the sauce ingredients a bit but that’s really just a preference thing. Anyway, I make this all the time now and don’t order takeout anymore. Husband loves it too.
★★★★
Greta Hofsteede says
The flavors were imbalanced, because there was far too much vinegar. I prefer using brown sugar over white. I added a lot more soya sauce and honey to the recipe, so my family would eat it.
★
Deborah says
So sorry you didn’t love it. Hopefully you can find a recipe more to your liking.
Diana Burritt says
Was hesitant at first, with the large amount of sugar, but, having my husband eat seconds made it a keeper!! The cider vinegar made it not too sweet.
★★★★
Teresa House says
My family and I loved this, I added chopped onion, red bell pepper and pineapple chunks, it was delicious. Thanks for sharing this recipe.
★★★★★
Deborah says
Thanks, Teresa, I’m so glad you loved it!
Angela says
Big hit with my husband! I’m making it for second time this week with some red pepper flakes for a little spice. Thank you
★★★★★
Deborah says
I’m so glad you both have enjoyed it!
Super Mommio says
This recipe was delicious! The sauce was the perfect mix of sweet and sour. Coating the chicken in cornstarch and egg was a little bit of extra effort, but well worth it for a yummy supper!
★★★★★
Ashley says
I moved to France several years ago and miss American style Chinese food so much. This really hit the spot and will be using the batter for other things. I loved how it was so puffy.
John Doe says
Terrible recipe tasted like apple cider vinegar made me gag. disgusting don’t use too much vinegar or you’ll regret making the recipe
DR says
This recipe is a keeper. Easy to make and super great tasting. I doubled the sauce, as I love sauce on my rice and veggies along with my chicken. . I added steamed carrot strips and broccoli for my veggies. Will definitely be making this again.
★★★★★
CJ says
Absolutely a winner! I have the most picky eaters and they love it. Very easy and perfect recipe. The best thing is , leftovers , fantastic. Not like Chinese left overs , scary and debatable.
Thank you 🙂
★★★★★
Barb says
2nd time I made this and it was better than the last, I don’t know why because Both times I made exactly the same. I made extra sauce that I added a slurry for egg rolls. Perfect, thank you.
Lisa Creuzer says
The method of coating the chicken is the best I ever made, and I make it often. I did add sautéed onion and green peppers with a bit of garlic and some toasted sesame seeds on top and sprinkled a tiny bit of powdered ginger on that. Thank you!
★★★★★
Amy says
I love this recipe and it one of my family’s go to meals. I am getting freezer meals ready for a friend who’s due next month and was wondering if you had ever tried making ahead and freezing. If so, at what point in the process?
Deborah says
I would prepare the whole recipe, minus the baking at the end. Then when it’s time to make it, thaw and cook for an hour. I have not tested this, though, so I’m not exactly sure how it would turn out, but I think it would work just fine!
Silvia says
I tried this recipe and my family and I love it!!! I made some changes, I fried the chicken with olive oil to cut down on the fat, and cut on the sugar from 1 cup to 1/2 cup, and I added 1/4 cup of orange juice. At the end when the chicken was done in the oven, I added some sesame seeds. I cooked 4 pounds, and it was almost done in one night.
★★★★★
Ivana says
I made this today and we couldn’t stop eating! It was delicious and way better than chicken from some restaurants we visited. Thank you! 🙂
★★★★★
Deb says
We loved this recipe
★★★★★
mak says
I was surprised by this recipe, I’ve never made sweet and sour chicken before, and was shocked at the amount of apple cider vinegar(and the smell while in the oven) , but once I took a bite I was amazed at how great it came out! I ended up getting impatient and turned up the oven a bit but it came out great!!
★★★★★
Mary says
Mmmmm! I made this tonight! It’s A-MAZING!! Thank you so much for sharing!!
Beth Conti says
I have made sweet and sour chicken before but I like this recipe much better!! I did add Moschino cherries and pineapple chunks to the sauce DELISH!!!
★★★★★
Beth Conti says
oh yeah and I made the sauce on the side and cooked the chicken separately then poured the sauce on top of chicken it was AWESOME!! TY
★★★★★
Mace says
Thank you 😊 omg this recipe is so good! The apple cider vinegar really adds a tang to it! Thanks again!
★★★★★
Darla says
Have you ever made browned the chicken and made the sauce separate to meal prep and combine 1-3 days after? Just curious if it will work. I’ve made this several times and EVERYONE always loves it. It is just time consuming to do after work for dinner. Thank you for sharing such an amazing recipe.
Deborah says
I haven’t tried that, but I think it might work. I’ll have to test it sometime – but if you try, please let me know how it turns out!
Kenny Dodd says
Great dish easy fixed one of my fav’s !!!
★★★★
David Lohrman says
I love this recipe easy to make taste so good
★★★★★
mrs.dowler says
i’ve had such an intense craving for sweet and sour chicken lately but have been trying to not order out so much. asian food has never been my specialty, i don’t know what it is, but nothing i make ever tastes ‘right’… like i can make soups, stews, pastas, breads, ect just fine… but asian food specifically i just fail at miserably.
this is when i came across your recipe! all ingredients that i’m familiar with and cooking methods that are straightforward, i decided to cross my fingers and try once more. my husband was even like “maybe you could pick up some frozen stuff just in case it doesn’t turn out… no offense” which really says a lot because my husband enjoys my cooking but KNOWS how much i suck at asian foods lol.
but anyways, this recipe was really good! it’s something that will become a somewhat regular rotation for dinners in our home! i would like to try experimenting a bit next time. less sugar in the sauce, a sprinkle of cayenne, and cut up pineapple to compensate for the reduced sugar without reducing the flavor. thank you very much for making me a winner tonight lol!
★★★★★
Deborah says
I love this! Thanks so much for sharing and for the rating!
Haley says
My 90 year-old grandmother, who is still an amazing cook who loves to try new things, made this for us for dinner, and we absolutely LOVED it. It was unbelievably delicious. Better than any Chinese restaurant I’ve ever had.
★★★★★
Danielle says
Why don’t you just fry it in the oil until the chicken is cooked through? You might have to turn down the temp of the oil just a touch but this way keeps the chicken batter nice and crisp on the outside and the chicken super tender on the inside. I found that baking it in the oven, even stirring it made the batter soggy and the chicken was way over done and dry. I still rated the recipe 4 stars because of all the sweet and sour chicken recipes I’ve found this was the easiest and the tastiest.
★★★★
Ericka says
I thought the same…my chicken was dry so next time I am going to pan fry the chicken, reduce the sauce a little and just mix them after
★★★★★
Michelle says
This was so deelish. Thank you for a great recipe. My sure go to.
★★★★★
Heidi C. Condon says
This was terrific! My husband said this recipe is a keeper. It was sticky and the chicken was not dried out. I admit I was skeptical. I did not have Apple Cider Vinegar but Red Wine Vinegar worked just fine. Great meal or appetizer.
★★★★★
Barb says
Could I use boneless skinless chicken thighs for this recipe?
Deborah says
Yes, that should work just fine!
Angel colon says
I loved it, and thanks that was the first time I tried it, and my family loved it.
★★★★★
Kris says
Excellent! Nice and easy too. Will definitely do again.
I have 3 other comments:
1. Turned out I was low on corn starch, so I cut in a bit of flour with what corn starch I had. Worked out fine in case anyone else has this dilemma.
2. Used a large cast-iron stove-to-oven pan to sauté the chicken. Then I reused it to bake the chicken. Meant one less cooking dish to wash.😀
3. I cut the sugar down to 2/3 cup, and it was plenty sweet for us.
Thanks very much for sharing this keeper!
★★★★★
Alan Willoughby says
I made this for my wife’s birthday dinner and she was ecstatic. I did lightly stir fry some yellow pepper, onion and carrot and added them while baking. It’s great to have something we can throw in the oven while walking the dog and come home to a hot, delicious meal!
Jo-Ann Villafuerte says
I was looking for a chicken recipe and came across this recipe and it looked so good good so I decided to try it. My family loved it, they commented, it’s even better than the Chinese restaurants. This recipe did not disappoint! Needless to say, I will be making this at home more when I’m craving this dish instead of ordering out.
★★★★★
mollie duvall says
I discovered this recipe about a year ago and have made it 5 or 6 times. It is soooo good and easy! My changes: I cut the chicken a little larger than bite size. This reduces the possibility of the chicken drying out during the oven time. I am cooking for two so, I cut the amount of chicken in half but, keep the sauce amounts the same because we love the sauce over rice! I also garnish with uncooked green onions. Restaurant quality dish, to quote my grateful husband.
Sha'Maya says
I love the recipe the food look so good and I really want to try it SO bad.
ken Barbour Jr. says
it was good , thankyou
Saidbh O'Donnell says
This recipe was so much more than expected! I had been sick with norovirus and I was just coming back around to eating and fancied something with rice (I know a bit extreme from going from eating nothing lol) but this was just divine and I’m so glad I made it! Everyone in the house gobbled it up too!
★★★★★
Liberty G. says
I made a double batch of this recipe for my guys at work, and they demolished it! It turned out amazing and juicy, way better than the deep fried from take out. Trying it out with pork loin cut into thin bite size pieces, currently in the oven now. I’ll update how it turns out! This recipe is definitely a keeper!
★★★★★
David white says
I think this recipe is great I have just made this and it tasted yummy went back for seconds I love sweet and sour this will be my go to recipe will defo make again thank you for this great recipe
★★★★★
Stephanie Novello says
So easy and yummy! Even good as a left over, I make it often
★★★★★
MarySC says
I can’t rate this because I used a different sauce. I was intrigued by the “cornstarch then egg”. I’ve been using cornstarch only for a long time. So I tried 3 options- egg then cornstarch, only cornstarch, and cornstarch then egg.. The first was heavier. There was virtually no difference between the last two in texture or taste. However using the egg last was way more of a mess both transferring to the fryer and in the fryer. I’ll stick with cornstarch only,
Sonia says
Great dish I did add less vinegar it was way to much for me….I made it for my granddaughter and she really loved…..Thank you for sharing the recipe.
★★★★★
J Ward says
This recipe was SO delicious! Easy ingredients that you would typically have sitting in the pantry.. A little time consuming, but so worth the time! This will certainly become one that is cooked often in my family! Thank you for a wonderful recipe!
★★★★★
Ellen Merick says
This was really good. My two granddaughters loved it too, and they can be picky eaters.
Next time, I’ll dip in egg first, since that is the usual procedure for egg dipping.
★★★★★
Racquel says
Deborah, I tried this recipe and it rocked! My family enjoyed every bit. It was so much better than going to a Chinese restaurant.
★★★★
Carol says
This sweet and sour chicken recipe is incredible. Better than any takeaway I’ve ever had.
★★★★★
Cathy says
This recipe is from Mel’s Kitchen Cafe
I’ve been using it for 15 years.
Very good but she deserves the attribution.
Ingrid says
This recipe is so good! I will definitely keep this!!
Linda G says
This is such a great recipe I make it when I have people over
★★★★★
Ginger Hill says
Delicious! I reduced the sugar and vinegar by half, and reduced cooking time to 45 minutes. Was still delicious. Thank you for sharing it.
Karyn says
This recipe was absolutely delicious. There was enough for the whole family plus leftovers. We will definitely be making this again.
★★★★★
Tim says
This was better than any restuarant sweet n sour chicken iv ever had. IT WAS DELICIOUS!!!!!
Nancy S. says
Not long ago we got takeout sweet and sour chicken from our local Chinese restaurant, and it was a disgusting, mushy mess, so I decided to make this last night. I added about 1 T of sesame seed oil to the oil I had to enhance the flavor. I also added some fresh pineapple to the sauce. The most tedious thing about making this is browning the chicken in batches. I used my wok but I should have used the large iron skillet I have. Anyway, it turned out very tasty. Next time I will thicken the sauce on the stovetop before dumping it on the chicken, and I will probably double the recipe for the sauce because I didn’t have much. I used a package of 3 boneless chicken breasts, cut into bite sized pieces. Thanks for sharing your recipe. I will make it again. I was concerned it wouldn’t be crispy after pouring all the sauce on it, but it held up.
★★★★★
Sandra McIntyre says
So quick and easy and with fried rice a great Saturday night Fakeaway
★★★★★
Olga Martinez says
I love sweet &sawer chicken delicious
★★★★★
Cecilmartin850@gmail.com says
GREAT FLAVOR:WILL COPY AND USE OFTEN::::THANKS
Anita says
Making it tonight, I’m adding pineapple and peppers before it goes into the oven. Hope it’s good!
Maggie DeLone says
This was amazing. My very picky husband said it tasted like take out. Do you have a sesame chicken version? Baked in the same way but with a sesame chicken sauce instead?
Debbir says
I Make this at least once a month we love it !!!
Liz says
Love it!! Just needs another batch of the sauce added to it if u use the full two and a half pounds chicken. My husband even liked it and that’s saying ALOT!! Lol
★★★★★
Prisca Jones says
This recipe is just like the one a popular restaurant makes here on Aruba, LOVED it!! My son actually told me thanks for leaving some for him. A sure hit with my family too
★★★★★
Lea says
I tweaked this recipe a little bit by lowering the sugar and vinegar and adding some carrots and sweet peppers, but this was really good!
★★★★★
Patty says
I made this last night & what a treat!! Delicious!! I tweaked it a little by using sesame oil with a little shaved ginger root to brown the chicken. When it came out of the oven I sprinkled sesame seeds on top.
This recipe by will be a regular!
Thanks !!
★★★★★
Judy says
Absolutely delicious. I made it but added a few sweet peppers and pineapple. It was beautiful and tasted just like I ordered it from the restaurant. I will make it over and over.
★★★★★
chantal says
i loved this recipe!!! tastes just like my favorite chinese dish!
Haylin Armendariz says
IM SCREAMING THIS IS SO GOOD
★★★★★
Mia says
It was terrible. Avoid apple cider and use plain white vinegar
Grace says
I tried this today. I first heated the oil, then dipped a few bite sized pieces of chicken into cornstarch mix then egg and fried. I realized this might take forever so I put the egg mixture on my seasoned chicken, mixed it up. The I put the cornstarch mixture with a little self rising flour, (Used for chicken fingers) in a paper bag. Like frying chicken. Shook it up fried it up. Did the rest as follows. I added a little fish oil, and sesame oil. Delish. Fish oil always seems to give me the missing *Something is missing* from online recipes. It works miracles for fried rice. I thought it was gross at first, But trust me. Make a stir fried rice with it, and you will know automatically that is what has been missing. Any hoo. This is great. Only issue I had was the color of the chicken. I was expecting golden. It was fairly white. I might have over cooked the first batch. Thanks for sharing this recipe. It was great.
Jackie Lines says
This recipe is the best! Never need take out Chinese now. A little fiddley but worth the work!
Thank you!!
★★★★★
Stephanie Novello says
This was super delicious, I added just a touch of pineapple juice for added flavor as I am allergic to garlic and wanted to make sure there was additional flavor. Tender and flavorful. Will definitely make again
Cindy S says
Made this a couple of weeks ago and trying it again with pork, delicious!
★★★★★
Angela Milon says
So I mad this recipe and my family couldn’t get over the smell from the apple cidar vinegar. What could be substituted?
★
Deborah says
You could leave the vinegar out, but then it would just be sweet chicken. The vinegar is what brings in the sour. The taste is much more mild than the smell, though.
Rosie miller says
I have made this recipe several times and we absolutely love it. It’s a little bit of work but so worth the effort.i also make fried rice to go with it .this is definitely a keeper Thank You!
Allan Dionne says
I fried a couple of peppers and an onion to add to it,was beautiful
★★★★★
Susan D Smith says
Loved this used panko couldn’t get cornstarch lovely
Melinda says
This was amazing. I’ve never even had sweet and sour chicken, but my husband requested it. I just happened to pick this recipe over all the others and I’m so glad I did. This is definitely getting added to my meal rotation!
★★★★★
Andrea says
We enjoyed this recipe very much. Only problem is that it was a little dry. we are having leftovers of it tonight. I am making the sauce again. When I make this again I am doubling the sauce. I am cutting down on the sugar as well.
Karisha Allen says
I love your recipes so much.
Ted says
So so recipe. I followed recipe as described. However, I still like the authentic version from Chinese restaurants. Will not make again.
★★
Lori says
I have made this several times because everyone loves it.
★★★★★
Madison says
Oh my god this is the best sweet and sour chicken I’ve ever had i was not expecting it to be this bomb. Thank you so much for an amazing recipe with a unique approach. 🥰
★★★★★
Melody says
Loved this! My whole family loved it as well!
★★★★★
Anja Radenkovic says
I cooked this today and I just have two words to say….
SO DELICIOUS
Susan says
My family loved it and apparently it’s a “make again”. My youngest asked me to pack the leftovers for lunch tomorrow
★★★★★
jordan rubin says
the was very easy to follow and very good you did a great job at explaining things and breaking it down to our understanding
★★★★★
Cheryl Fey says
Sweet and sour chicken is so good thank you for sharing it
★★★★★
Michelle says
This recipe was so good!! I added a little more seasoning to the chicken prior to dipping but I will for sure make this again! The sauce set nicely after coming out of the oven, the chicken was so juicy and perfect! I can’t compliment you enough on this recipe lol. Thank you!
★★★★★
Sherrie Wilkerson says
I made this yesterday, it was really good. The cornstarch and egg made a nice tempura like fried texture. I was skeptical of the sauce because of the ingredients and as I was mixing it up, all I could smell and taste was apple cider vinegar , lol, but after cooking for an hour, wow! The flavors came together and it was a hit .I’d love to try an orange chicken version of this.
Andrea says
I noticed the ACV as well, but not after it cooked
Ingvild Lopez says
I love this!, just made it actually came out awesome instructions are easy to follow. Thank you for sharing this.
★★★★★
Alana Nwamba says
I tried this recipe out last night and it was amazing! Thank you so much for sharing! Will definitely be trying out more of your recipes soon 😉
Home cook says
The recipe was easy and great! My husband really enjoyed it! I have tried other sweet and sour recipes, this is the best! Like eating at a fine dining Chinese restaurant! I hallowed out a pineapple and served it in the hull. Very good. I also made the pineapple chicken. Both recipes were great!
★★★★★
Shameka Morgan says
Making this again today for the 2nd time.. my family loved it.. the chicken was soooooooo tender it melt in your mouth.. I cooked it with homemade fried rice..
★★★★★
Kathie says
I made this recipe and then shared leftovers with my daughter and family. Everyone loved it. Next time will try adding sweet peppers, pineapple and water chestnuts. Requested by the kids. Thank you for a great recipe!
★★★★★
Alexis W. says
I wanted to love this dish so much!! I love the flavor but I definitely would not pour the sauce on the fried chicken again and bake. It made it too soggy for our liking. Ill make again but dip our chicken into the sauce
★★★
DONNA WHITING says
My whole family loved this dish and it was very easy to make!
★★★★★
NicoleM says
Subbed the 1 cup of white sugar for 1/2 cup of brown sugar… plenty sweet and had a rich taste. Loved this recipe and it’s now in my dinner rotation!
NicoleM says
This recipe came out great! I reduced the sugar to 1/2 cup and it was plenty sweet. I used less than 1.5lb of chicken so I was able to reduce the corn starch to 1/2 cup and the eggs to 2. The flavor of the sweet and sour sauce was spot on and family loved it served over rice and veggies on the side. This is a keeper.
NOTE that I sautéed and cooked this in the Instant Pot. After sautéing the breaded chicken, I poured the sauce over it and cooked it on high pressure for 3 minutes. Came out PERFECT in less than 30 minutes.
★★★★★
akiko says
I’ve been using this recipe for TEN years…. that’s crazy! I thought it was time I left a comment 🙂 It’s delicious!! Super easy and I love meals with downtime.
★★★★★
Kayleigh says
We loved this. We added diced red pepper and onions and next time will add pineapple chunks too. It was delicious. Will make extra sauce next time to pour over once cooked
★★★★★
V says
I loved this recipe! So simple – so rich!
★★★★★
Rae says
So delicious, and so easy. A family favorite.
★★★★★
Cristina says
It was sooooo good!
★★★★★
eliza jane says
omg! i have made this recipe constantly and it’s such a win! (it’s a little time consuming) but i’m 12 and it’s pretty easy! best chicken ever!
★★★★★
Kimberly A Collins says
I’m making this tonight for my kids. Is there a way to lower the sodium without taking away from the taste?
Gillian Piper says
This is a great recipe. I actually dropped the cubes into a fat fryer and cooked them all the way through just a few minutes and added the sauce as I served it…. Yummmy . Thank you have made it twice now.
★★★★★
Kim Petersen says
Oh my goodness! This is just the best ever. I made it last night for my family. It just took longer than expected to fry the chicken pieces. Next time, I won’t use 2 packs of chicken! My 7 year old went mad for it. Thank you for a winning recipe.
★★★★★
Steve Nicholson says
Yeah this was good. Light batter on the chicken and well balanced textured sauce. Added the cooked light battered chicken to the sauce at the very end. Coated it in sweet and sour sauce lost a smidgeon of its crunchiness but that’s the way it’s meant to be. Otherwise you might as well do supermarkety deep fried chicken nuggets from Idaho with a sachet of sauce made in Bakersfield or somewhere.
★★★★
Tina says
I don’t eat Chinese food
But my family loves it
So when I used your recipe for sweet and sour
Chicken last night
They thought it was amazing
Thanks so much
Ashley says
Breading was good and chicken was moist. WAY too much vinegar for the sauce! That’s all you smell and taste. Sauce didn’t have much covering it.
★★★★
Elaine Brazier says
Very good.
I added some diced red pepper fried in the leftover oil and added to the sauce for the last ten minutes.
I served in noodles soaked in broth and then drained with a nice big blob of butter!
Marissa Bok says
This was very good, it was time consuming but def worth it. I followed it to a T with the exception of adding pineapple, sliced green pepper, sprinkling of red pepper flakes and sesame seeds in the last 30 minutes. I cannot believe how well this came out and it was well received by all. i read some comment their chicken was dry, I did not experience this at all. Mine was juicy and nicely breaded. Thanks!
Rosie miller says
I loved this recipe. I have made it numerous times and my family loves it
★★★★★
Lauren says
I completely skipped the whole oven part and just fried the chicken on a lower heat until the chicken was cooked on the inside and they came out perfectly tender and delicious. So if you dont have time to use the oven or want to save electricity I recommend doing the same! Loved the recipe!
Edie says
This was a very good recipe.
I did add orange juice because I may have put too much vinegar
But it was delicious
Thank you!!!
★★★★★
Brooke says
Was good but to much apple cider vinegar- next time I’ll have to double that down- why do recipes call for too much with stuff like that?!?!? It just ruins stuff
★★★
Cody E says
Brook. You can slice up 1 orange, 1 lemon, and some slices of a ginger root, place it into 5 cups of water and cook on high until it boils. After that you can turn it down to medium heat and keep it going for 30 mins from when you started heating the sauce. Then you just pour out over a sieve or if you don’t have that just a strainer and then a splatter guard (the mesh ones for the tops of your pans with the handle) and then add 3/4-1cup of ketchup and 3 tablespoons of corn starch and stirr until it thickens (about 10-15 minutes) on medium high heat.
John Doe says
I loved this recipe so much!
★★★★★
Camille Sardath says
Excellent!!! You dont miss take out with this recipe. Intend to make this again.
★★★★★
Rosalinda Traiman says
when you first cook the chicken its cornstarch, eggs then pan. Is the chicken crispy? And will there be cooked egg on the outside of the chicken?
Deborah says
It turns out like breaded chicken. The order of dipping the chicken is a little different than most, but it totally works here!
Inez Stafford says
This was awesome, we made it with chinese noodles. Added teriyaki sauce, sesame oil, soya sauce spring onions and chives. Will def make this again. Fantastic thank you
★★★★★
DENNIS says
I have been making this same recipe for 20 yrs,but use italian bread crumbs ,never used corn starch
J Moore says
Would chicken thighs work?
★★★★★
Deborah says
Yep!
BC says
This recipe is awesome! Delicious! I will plan on making double the sauce next time. Thank you for sharing this recipe!
Linda dickinson says
This sounds delicious but have never had sweet and sour without bell peppers in it. At what point could I add them in?
mollie duvall says
Made this tonight. It is immediately going into the rotation, per my husband’s request! I cut the recipe in half, as it is just the two of us. Perfect!
★★★★★
Jim Hartnett says
Great tasting sweet and sour chicken. My wife’s favorite. Don’t have to order from takeout.
★★★★★
Beverly Heron says
This was the BEST sweet & sour chicken I have ever had! My husband said it was exceptional and a keeper.
Erin Pollard says
This is the best recipe I have ever followed. It was so good. Thank you for sharing this. I love it and I will continue to use it. Thank you 🙏🏻
★★★★★
Kamara says
Recipe is really good and I’ve used it for a few years now but the only thing I’ve switch up is baking it for an hour. What I do is take the sauce and pour it over the chicken in a wok or a big pan and toss over the heat till it sticks to the chicken. Takes way less time for the same result
★★★★
Lisa Seymour says
I am going to make this for supper tomorrow,it sounds so good,and easy to make!
Nicolees says
It’s so delicious!! Same or even better than take away. I love it. Defo my fav sweet and sour! Thanks for sharing!
Milan says
This recipe turned out amazing! Everyone in the family loved it! 10/10 recommend!!
★★★★★
Carol says
This is the best new-to-me recipe I have tried in ages! I added pineapple chunks, but otherwise stuck to the recipe. It was absolutely delicious. I will be making this again and again.
★★★★★
Sharon Thomas says
Made this recipe for dinner tonight, family loved it. Made a few modifications to the recipe because the family didn’t want to wait an hour for it to bake. The dish still turned out fabulous.
★★★★★
Melissa says
This recipe turned out so delicious!! I was worried my egg didnt stick to my cornstarch very well but it turned out amazing. I wish I could submit a photo lol
★★★★★
Linda Guerra says
Absolutely delicious
★★★★★
Jane says
I never leave reviews but I’m going to do just that. I like simple recipes and the others had peppers and pineapple so I decided to try this one for Christmas dinner. I’ll admit, I was weary about dipping in corn starch and then egg because I hate burned eggs and was afraid it would carry over in the flavor. I was highly delighted that it didnt. This was the most tender chicken ever and it was actually better than restaurants. Its 2 days later and I’m about to. Make a huge batch because my oldest and I are in the midst of a love affair with this recipe. Thank you for sharing.
★★★★★
Jessica says
This recipe is delicious! I made it for my family this evening and they loved it. I will keep this recipe in my list of favorites for future use. Thanks for sharing!
★★★★★
Traci says
This is an excellent recipe. I prefer this over take out, hands down! It’s also really good with pork. It’s even approved by my toddlers. Thanks for the recipe!
★★★★★
Aaron says
This recipe is the best one I tried. My wife was very impressed. I give it a 5.
Patti caldwell says
Amazing. Kids and I loved this recipe. Doubled the recipe and added pineapple to one dish. Kids requested this recipe every night.
★★★★★
Cheryl says
Delicious and easy to prepare
★★★★★
Debbie says
Don’t scream at me but can you use frozen chicken nuggets instead of the raw meat? This recipe looks really good and I can’t wait to try it.
Deborah says
I wouldn’t see why not! If you try, let me know how it turns out!
David says
Came out perfect. i love this recipe! Taste even better the cold the next day
Ken T says
I was looking for a quick recipe to go with white rice. This was excellent. I added a bit of sautéed onion and pepper ( I happened to have an orange pepper), and served some steamed broccoli on the side.
★★★★★
Laura D says
LOVED IT!!
This is a little bit of work, but well worth it!
I didn’t have apple cider vinegar, so I used regular, and I also didn’t have vegetable oil, so I used EVOO, and I only had one package of chicken breasts – about a pound and a half. This turned out better than I could have imagined! Tasted WAY better than the restaurant version!
For the last 15 minutes, I turned the oven up to 425 since I had egg rolls to cook as well, and it still turned out awesome – not dry at all! Would definitely recommend!
★★★★★
Elizabeth says
We love this recipe and have been making it for a while so i needed to finally leave a review..I always double this because we can never get enough of this!
Thank you so much for the awesome recipe
★★★★★
Anna Koziol says
Just tried this recipe out and it was delicous, at first I was a bit worried that it might taste too vinegary since the smell of the vinegar is prominent but fortunately all the other ingredients balanced it out
★★★★★
Sedric Battle says
I followed your instructions to the letter and my meal turned out PERFECTLY!!!! Thank you soooooo much! It taste Great! My family loved it!……
Diane M France says
This was a home run!!!! My husband said this was better than the Asian place in town. I only had one complaint my back was hurting by the time I got done. The recipe makes a ton I didn’t use the whole 2lbs, I only used about 1lb and we still have enough for an other meal.
It was worth standing for, I will make this again.
★★★★★
Teresa Bartos says
Hi Deborah-was looking for something different for dinner-said to my husband how about sweet & sour chicken? Chose your recipe and sooo glad i did!! It was delicious And i know i will hear the microwave tonight as my husband has more sweet & sour chicken for a late night snack!! This is an awesome recipe and will be a regular at our house- will have to surprise my grandkids-can hardly wait!!!!
Rose Ann Smith says
I added sliced green peppers and onions before baking. We thought it delicious.
★★★★★
Deborah says
I’m so glad you liked it!
Thahab says
Hello this looks amazing, can’t wait to try it , just was wandering, after the whole frying process then chicken going in oven still be soggy? Or still crunchy ?thank you!
Robin says
Omg!! So good!!!
My mom looked for the take out containers.
Deborah says
Haha – I love that!!
Ann says
Hi, I’ve been trying to find this recipe! It’s my favorite sweet and sour chicken recipe ever. I’m going through a divorce and my recipes are all in storage, so I’m so very thankful to have found it again. Thanks so much and have a blessed day, Ann
Deborah says
Yay! I’m so glad that you have found it again!
Teresa Cole says
This is the ‘BEST’ Sweet and Sour Chicken! I will be making this again! I also sprinkled some crushed red pepper flakes after I put the chicken on my rice. DELISH!
★★★★★
Joyce says
I did not follow cornstarch egg. I did egg cornstarch and it seemed to brown more nicely. You could also forgo the egg and just wet the chicken with water. I found this recipe to be delicious but I made some extra sauce using regular vinegar, pineapple juice and I put in ginger. I also wanted more sauce so I but the extra in and covered it for the first half hour. It came out wonderful. I find recipes using all these pots and pans and frying tedious and stressful. I am going to try to find ways to simplify.
Lyn says
Awesome! This was so easy and sooo good! Thank you!1
★★★★★
Deborah says
I’m so glad you enjoyed it!
Patty says
Hello. Do u have to use Apple cider vinegar?
Deborah says
Feel free to experiment! I’ve only made it with apple cider vinegar, but I’m guessing it would be fine with regular white vinegar.
Martina says
I just did the recipe and instead on apple cider vinegar, I just brown vinegar. It tasted delicious.
Deborah says
I’m so glad it worked with another vinegar – thanks for letting me know!!
Jeanette O says
Are you sure the recipe is correct? Mine turned out really bad. The only taste was of the apple cider vinegar. It was really bad and ended up in the garbage.
Deborah says
I’m so sorry you didn’t love it! The recipe is correct, but I know everyone has different tastes. 🙂
Shirley says
I made this recipe for the first time a few days ago. It’s so good. Im still eating left overs and omg is it so good. Thank you!
M symons says
Sauce never thickened. Cooked it an extra 15 minutes without success. What did I do wrong? Tasted fine.
kanpur chicken online says
This recipe is very nice and eassy to follow..Thanks for sharing the recipe..Thank you..
Sam I. says
I love sweet and sour chicken, can’t wait to try this out. Thanks for the recipe!
Samantha Esqueda says
So delicious! We have no good Chinese takeout around us, so I will definitely make this again when I’m craving Chinese food. Doubled it and it came out great, although it did take longer than I expected it to take to make.
Samantha says
This chicken was so yummy! My whole family loved it. The sauce was thin at first and i was worried but it thickened up while baking
Bernard G says
Awesome! Never cooked sweet and sour chicken before. My family loved it. Thanks
Deborah says
I’m so glad it was a hit!
Connie says
To the recipe. I cut red and green bell peppers a little
Celery chunks put in oven with chicken and sauce
Wish I had pu pineapple it could have more sauce.
Wonderful.
Sabrina A Francia says
Pregnancy craving kicked in for sweet and sour chicken one day… So I searched for a recipe. Something that looked and tasted as authentic as possible. I thought this recipe looked really good, so I decided to try it and it’s now one of my favorite dishes! So Delicious. Thanks for sharing.
Sharon Noyes says
We have made this several times and it is fantastic.My grandson loves it so much,he’d eat it everynight.He is in Culinary at school and is bringing this recipe in today so the class can make it……
Marty says
I’ve been making sweet and sour pork and chicken for over 40 years….my husbands fave. This recipe is the best by far. I had my doubts how it would turn out and made it for family meal. Grandchildren are my best critics. Well, everyone LOVED IT! It’s a 10+!!! I’m going to try with pork. Also add some pineapple chunks and green pepper the last half hour. YUMMY!
Deborah says
I’m so glad you enjoyed it!
Cindy c says
I am going to try this ……..looks delicious. I have only eaten it served with bell pepper an pineapple chunks.
Faye D says
Not impressed with this recipe, i followed it to the T and it still came out awful :/ Ended up making my own sauce to cover it up. Not good! I don’t recommend it.
Silvia says
Today I coocked your receipe and I love it 😍
Aliyah says
Great looking recipe! I didn’t have like half the things on this list lol. I used flour instead of cornstarch, barbecue sauce instead of ketchup, and regular white vinegar instead of apple cider vinegar! I also used pre cooked canned chicken (sounds gross but actually very enjoyable) instead of raw chicken breast! I served over a mix of whole wheat couscous and kinawa. The family loved it and was very impressed that I, the 14 year old of the family, made it! Thanks!!
Aliyah
Deborah says
I am super impressed that at 14 you are able to improvise so well!!
Jenn says
Hey! I just had to ask,
Dip in corn starch and then egg..and then starch again? Or starch, egg, then into the pan?
Deborah says
Just the starch, egg, then the pan. It’s a little different, but it totally works! 🙂
Roger says
Made this for dinner this evening and I can tell you that it came out wonderful ..The sauce was a little too sweet, but it may be because I used brown sugar brom the Caribbean. All in all it’s a wonderful dish
Faye says
This is very similar to a recipe I make for sweat and sour meatballs except I use regular vinegar and brown sugar but not as much. To add another dimension of flavour add chunks of pineapple.
Max says
Best S/S Chicken the wife and i have ever had ,,,and the sauce is amazing , i could drink a gallon lol.Thanks !!!
Sharon Campbell says
Made this for dinner tonight and it was very good. Usually make my chicken balls a little different but these were quite tasty. Sauce is quite sweet but these were a bit easier to do than mine and will use this recipe again. My husband even liked them and he is hard to please. (Meat and potato man) thanks for the great recipe.
Shannon says
Hello do you brown or white sugar?
Deborah says
It is regular white sugar.
Roger says
Your directions say put in cornstarch first, then put it in the egg.
Is this correct? Most recipes have you dip something in egg first.
Deborah says
Yep – the recipe is correct. 🙂
Janet Bradley says
Could I double the sauce in this recipe. We like a lot of sauce to put on chicken and rice. This dish sounds amazing!!!!!!!
Deborah says
You can! I have already increased the sauce from the original recipe because we are sauce lovers, too, but I’m sure you can double this as well!
Mary says
this is the best sweet and sour chicken .I also added pineapple tidbits. DELISH!!
Anastasia says
I cooked it tonight. It was easy and turned out very-very tasty. Thank you!
Atya says
I make this replacing the chicken with cauliflower florets. You have to slightly steam the florets before you fry. No need to bake. Comes out very tasty. Almost tastes like chicken.
Can make it as a vegetarian dish or have a combination of chicken and cauliflower nuggets.
And I mix up the corn flour into the eggs as a dip to fry. No water.
Lisa says
I love this recipe, but the long office story I could of done without. Its better to keep it short and sweet.
Serena Waits says
I cooked this tonight for my parents and let’s just say we will not be ordering sweet and sour from the Chinese take out anymore!!
Jersey Girl Cooks says
This looks much better than any take out! Bookmarking as my family would love this.
T and C Bakery says
Looks so good, I'm going to have to try it 🙂
Madison Marie says
Thanks so much for posting this! I tried it last night and I just mentioned it in my very first blog. This is such a great recipe!
Sarah says
I made this for dinner tonight and it was a hit!
My kiddos helped me make this and they thought the sauce was going to be horrible since it had sugar, ketchup and vinegar in it (they prepared that part of the recipe). Anyways, both kids had 2 servings of this and the hubs had 2 1/2 servings. Thanks for a great recipe!!
Memória says
I tried this about a week ago, and it was perfect!! Wow! I had to call my mom and tell her about it lol. In Austin, there aren't many good Chinese restaurants (IMHO). So, it is nice to know that I can make my favorite, Chinese dishes on my own. Thanks!
Anonymous says
This looks delicous!!
Anna at Mediocre Chocolate says
I was searching for a good homemade sweet and sour sauce recipe, and found yours. I also found a fellow blogger who’s being led by cravings and a steadily increasing waistline! Looks yummy, I’ll have to try it–baby’s been craving Chinese!
ALEX & KARI says
I made this last night and it was killer! My husband and daughter gave it an A+! It was a little labor intensive but was worth it. Thanks for the great recipe!
ALEX & KARI says
I made this last night and it was killer! My husband and daughter gave it an A+! It was a little labor intensive but was worth it. Thanks for the great recipe!
Huy says
Hi, Deborah! I was going to post a comment on your blog to tell you that I used your recipe but my popup blocker was acting up and wouldn’t let me!
But thanks for the wonderful recipe and for visiting my blog! I definitely share you sentiment about Chinese takeout — why order out now when you can make it BETTER at home? Thanks again for the recipe 🙂
Colleen says
I just made this and it is GOOD! I posted it on my blog – thanks for sharing!
bbaking says
aaah who doesn’t love chines food? This recipe sounds so simple and yummy.
Kevin says
That sweet and sour chicken looks perfectly golden brown and good!
Kelly says
That sounds wonderful. If only I hadn’t just BOUGHT sweet and sour chicken for dinner right before I found this recipe!
JennDZ - The Leftover Queen says
Looks great! I haven’t had sweet and sour chicken in forever!
kellypea says
I've never made S&W chicken but used to order it all the time when my family went out for Chinese when I was a kid. That sauce ingredient list has my tastebuds working. Pretty funny!
Maris says
I agree that sometimes takeout food is SO MUCH better when we make our own versions. I’ve never made Chinese or really any type of Asian dish so I’m definitely flagging this one to try soon!
April says
I love sweet and sour chicken!! Yours looks great!
Mary says
I used to work (for 6 years) in energy marketing and as a trader I wasn’t allowed to leave my desk either. One firm catered our lunches every day and pretty much it was cafeteria food. blecch. (and yeah, I’m so glad to be out, but I miss that paycheck!)
The chicken looks fantastic!
Grace says
yum–it’s like a grown-up version of the chicken mcnuggets with sweet and sour sauce that i loved as a kid. 🙂
Prudy says
That does sound fabulous. I love chicken just like that-batter fried and then sauced. How csn you go wrong? I love hearing about your growing baby. It’s such an exciting time. I’m never hungrier than when pregnant. Food just looks and tastes so much better.
LyB says
That sounds just delicious, and simple too, that’s always a plus! Hope things will get better at your job. 🙂
Meeta says
This sounds lovely. We have a University cafeteria and just like you I go there on occasions because I think I would have the same weight problem!
But I like the sound of this! Yummy!
Emiline says
Mmm, that looks good. Is this taken with your new camera? Your pictures are always good.
Your job sounds like fun. I would love free food. Hey, you take advantage of it.
Well, when it’s good anyway.
Peabody says
It’s one of the few things I never make at home. It just never seems to work out as well as my favorite Chinese place.
Yours looks like it turned out really well though. Makes me want to give it another try.
Joe Horn says
Looks great. I love anything with chicken because of the low calories. Thanks!!!
Paula says
Guess I should clarify my gluten free comment … we only use wheat free soy sauce, so that makes it gluten free for us! The absence of wheat flour in the chicken batter is genius!
Paula says
Sweet and sour chicken is the one Chinese dish my oldest daughter will eat. I love what you did here. And, I had to muffle a cheer because your recipe is gluten free, too! Yipee! Great post! This will get made in my kitchen! YUM!
KJ says
This looks so good. Really delicious!!
Lisa says
This looks much better than take out.
Elle says
This is a yummy sounding version of sweet and sour…a winner! Glad you are taking that hour to eat well (and maybe rest a little?)…you will have the most gorgeous baby…I just know it.
Mrs Ergül says
I have recently made 1 sweet and sour chicken too. The only difference is that I pan-fried the chicken chunks instead of baking them!
Jenny says
Yum, I could go for some sweet and sour chicken right about now. It looks great!
Sophie says
I probably would’ve thrown it away too, especially after coming across this recipe. Thanks for posting this. I only eat this every once in a blue moon, but I’m never the one who makes it :D…that’s going to change now :).
Mandy says
I am so glad you posted this recipe. I feel like I have Tex-Mex and Italian food down pretty well…but Asian food, thats a different story. I tried stir-fry once (I know, how can you screw that up?) and I screwed it up big time. Your recipe looks so good and sounds so straight forward. I will let you know how mine turns out.
CECIL says
There is nothing like good old sweet sour chicken!! Come to think of it, this was the first dish I made for my husband when we were dating!!
You did a great job!
noble pig says
I love the crispy look, so beautiful! I bet the baby loved it too!
Dawn says
Oh these look very crispy!! They came out really good. I love these crispy and greasy, ready to absorb that s&s sauce!
Aimée says
That sucks when you are craving something and then it turns out to be so blah. This looks like a recipe to try–maybe my little one will even eat it…
Veronica says
What a simple delicious sounding dish. How nice that you can go home for lunch!
Colleen says
Oooh, I like that this is baked instead of totally fried. Definitely starred this!
Patricia Scarpin says
Deb, sweetie! You served it with rice – something Brazilians love! 🙂
My mouth is watering.
Ginny says
Looking good! I never try my hand at Asian food and I really should! 🙂
Aggie says
I’m always craving Chinese food, pregnant or not. I will have to try this! Looks great!
Rosa's Yummy Yums says
A wonderful version of that yummy classic! Delicious!
Cheers,
Rosa
Happy cook says
I love sweet and sour chicken and this looks delicious.
I too am always disapointed if i get takeawya chines, so now a days i dodn’t do it.
Just try to make them myself
Maria says
I am sure yours was MUCH better than the Chinese at work! That is nice they provide food, but too bad it isn’t good food! Glad you are able to go home. I don’t take a lunch at work…I am on the Governor’s 4-10 work schedule so I like to save my time to go home early…I just bring food to eat at my desk. It usually isn’t that exciting:)
Jamie @ Baldwin Bungalow says
Thank you for this recipe – I think I’m going to try it in the deep fryer.
Deborah says
Katerina, I was surprised too!! I actually cranked up the heat a bit and only had it in there for about 45 minutes because we were impatient, but it wasn’t dry at all!
Leah says
Hi, this recipe sounds yum!!! I usually bake chicken coated in corn flake crumbs on 475 for about 23 minutes instead of frying, so that it’s healthier. Would that work for this kind of recipe?
Deborah says
I haven’t tried it, so I’m not sure, but I’m guessing it would be worth trying! Let me know if you do and how it turns out.
Kate says
This recipe was AMAZING!. not dry at all, and so much better than take out! Ive made it three times, and will continue to have it in my meal rotation
Noele says
Not sure if the crumbs would stay on..the cornstarch way..its a fried on coating..
Marriss says
Should I dip the chicken back in cornstarch after the egg? Or is it: cornstarch, egg, pan fry? Or cornstarch, egg, cornstarch, pan fry?
Deborah says
It’s just cornstarch, egg, then fry. 🙂
Emily S says
Loved this recipe so much. I added some crushed garlic and ginger and served it for a family dinner. I also mixed in some my aunt Nora’s special powder into the cornflower mix and it went down a treat. Everyone was raving on about it for days after eating this.
Katerina says
This sounds really good, I am amazed it doesn’t dry out in the oven for a whole hour!
Vicki says
Min chicken did turn out dry. I was careful not to over cook tasted the chicken, it was tender the chicken,, not browned. may try it again but not soon until I have a lot of leftovers. Cannot waste chicken so I expect the ,toughness and drynrss. Thanks
Patsyk says
Don’t you love when you can make something even better at home, than take-out? This one looks so good!
kat says
That does sound like a great version of sweet & sour
Melanie says
Deborah – I feel honored you made this, liked it and posted about it! Your pictures are always so great – I wish you could be at my house to take pictures of my food. 🙂 I’m glad you liked it!
MabelI zoet says
love this recipe it is so good.
★★★★★
Brandi Fleshman says
This is my husbands favorite meal I make. This is what he gets for birthdays and when I’m feeling like treating him! It does take a bit of time since I have to use more chicken since we are a family of 7. But it’s so worth it!!
I was just thinking this evening as I was preparing this dish… I wonder if I could do this in strips.. Chinese chicken strips…? It would take less time for me to fry for our family… but I’m not sure. What do you think? Would I need to cook longer? Or higher?
★★★★★
Deborah says
I think it would totally work! I would just keep the temp and time the same and just make sure it is cooked through before serving.