Description

This Easy Sweet and Sour Chicken recipe offers a delightful balance of tangy, sweet, and savory flavors. Tender chicken breast pieces are coated, fried until golden brown, then baked in a flavorful homemade sweet and sour sauce. Perfect served over steamed white rice or noodles for a quick weeknight dinner.

Ingredients

Scale

Chicken and Coating

2 lbs chicken breast, cut into bite-sized pieces
1 cup corn starch
1/2 tsp black pepper
1/2 tbsp salt
3 garlic cloves, pressed
1/2 cup oil (for frying)
2 eggs

Sweet and Sour Sauce

1/2 cup sugar
1 tbsp soy sauce
1/3 cup ketchup
1/2 cup apple cider vinegar
1 tsp Garlic Parsley Salt

Instructions

Coat the Chicken: Place the sliced chicken into a large mixing bowl. Add the corn starch, black pepper, salt, and pressed garlic cloves. Stir thoroughly until the chicken pieces are evenly coated with the dry mixture.
Prepare for Frying: Heat the oil in a large skillet over medium heat. In a separate bowl, whisk the eggs. Dip each coated chicken piece into the whisked eggs, ensuring they’re fully covered.
Fry the Chicken: Carefully place the egg-coated chicken pieces into the hot oil. Fry each side until golden brown and cooked through. Once fried, transfer the chicken pieces into a single layer in a baking dish.
Mix the Sauce: In a small bowl, whisk together the sugar, soy sauce, ketchup, apple cider vinegar, and garlic parsley salt until smooth and well combined.
Pour Sauce and Bake: Pour the prepared sweet and sour sauce evenly over the fried chicken in the baking dish. Place the dish in a preheated oven at 350°F (175°C) and bake for 30 minutes.
Flip the Chicken: Every 10 minutes during the baking process, flip the chicken pieces to ensure even coating and caramelization of the sauce.
Serve and Enjoy: Once baked and nicely coated with the sauce, serve your sweet and sour chicken hot over steamed white rice or your favorite noodles for a satisfying meal.

Notes

For best flavor, use fresh apple cider vinegar rather than distilled vinegar.
If you prefer a thicker sauce, you can simmer the sauce on the stovetop before pouring it over the chicken.
Use neutral oil with a high smoke point like vegetable or canola oil for frying.
Flipping the chicken every 10 minutes while baking helps achieve a crispier texture and better sauce absorption.
Adjust sugar quantity to your preferred sweetness level.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Frying and Baking
Cuisine: Chinese-American

Keywords: sweet and sour chicken, fried chicken, baked chicken, easy dinner, Chinese American recipe, homemade sauce, weeknight meal