Baked Sweet and Sour Chicken


This was an easy recipe, but it turned out pretty well. If you've got some chicken, give this a try!

Baked Sweet and Sour Chicken - IndiePalate

I found this Baked Sweet and Sour Chicken recipe on Fabulessly Frugal which they adapted from this Sweet and Sour Chicken recipe on Mel's Kitchen Cafe. The version I used doubled the sauce, which meant it ended up a bit thinner and sweeter than I liked. I'm going to try the original next time.



  • 2 1/2 lbs boneless, skinless chicken breasts
  • salt and pepper
  • 1 c cornstarch
  • 3 eggs
  • 1/2 c vegetable oil for frying


  • 1 1/2 c sugar
  • 1/2 c ketchup
  • 1 c apple cider vinegar or rice vinegar
  • 2 tbsp soy sauce
  • 2 tsp garlic salt


Preheat oven to 325°.

Cut the chicken into 1-inch chunks. Season with salt and pepper. Pour about 1/4c oil into fry pan and heat until just smoking.

Coat chicken pieces with cornstarch, dip in egg, and pan fry in batches until golden, about 30 seconds. When done, transfer to 9x13 baking dish.

Mix sauce ingredients together and poor over chicken. Bake for about 1 hour, stirring every 20 minutes to ensure good coating.

Serve over rice.


Not a lot of fancy ingredients, which makes this recipe a breeze.


Even boneless, skinless chicken breasts have a bit of white fat on them. Trim this off.

Chicken breast with fat on a cutting board

You should be left with a nice clean piece of chicken, and a bit of white fat.

Chicken breast with fat trimmed off

Next, cut the chicken into chunks. They should be of similar size, so they all cook evenly.

Chicken breast cut into chunks

Prepare the egg wash. A shallow pie pan works well. Scramble the eggs.

Eggs whole in the bottom of a pie pan Eggs scrambled in the bottom of a pie pan

Finally, prepare the pans. Get out a 13x9 glass baking dish, and a fry pan.

A glass baking dish and fry pan on a stove top

Add some oil to the fry pan and start heating it over medium-high heat. Wait a few minutes until it's hot. The oil should be rippling, and just barely smoking.

Use an oil with a high smoke point. We want browning and quickly.

Oil being heated in a fry pan

Prepare the corn starch. Having a gallon bag to toss the chicken in is a very good idea. My way was time-consuming and a bit messier, as you can see.

A bowl of corn starch for dredging

Ready the chicken by adding some salt and pepper.

A plate of cubed chicken A plate of cubed chicken with salt and pepper

Dredge the chicken in the starch first.

A bowl of corn starch with some chicken pieces

Then dip the chicken in the egg and toss into the pan.

Chicken with egg and corn starch being fried in a fry pan

Fry in small batches until golden brown, about 30 seconds.

Golden fried chicken in a fry pan

Then move to the baking dish.

Fried chicken moved into the baking dish

Repeat until all the chicken is fried.

All the chicken in the glass baking dish

Now we can make the sauce.

The sauce ingredients and equipment

Start with the sugar.

Sugar in a medium bowl

Add the ketchup, vinegar, and soy sauce.

Adding ketchup, vinegar, and soy to the sauce

The vinegar seems strong at first, and the smell will hit right as it enters the oven. But in the end, the sauce is sweet and tangy.

Top with a bit of garlic powder.

Adding garlic to the sauce

Whisk the mixture together.

Whisking the sauce together

Then pour it over the chicken.

Sauce poured over chicken in baking dish

Bake in 325° oven for an hour, stirring every 20 minutes. After the first stir, it will look like so.

After the first 20 minutes

After the second stir, the sauce is darkening as it reduces.

After the second 20 minutes

After the second stir, start some rice cooking. You'll need a sauce pan. This one's a bit small, but it was an experiment, and worked just fine.

A small covered saucepan for the rice

Boil 2 cups of water for 1 cup of rice.

Boiling water for the rice

Once the water boils, add the rice.

Adding the rice to the water

Cover and bring back to a boil.

Cover the pot to cook the rice

Once boiling, turn heat down to low and simmer until all the liquid is absorbed, about 15 minutes.

Rice cooked with almost all liquid absorbed

Fluff with a fork and let stand a few minutes.

Finished rice in saucepan

After an hour, the chicken is done.

Sweet and sour chicken done and out of the oven

Serve the chicken atop the rice and enjoy!

A bowl of sweet and sour chicken served over rice