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Sweet and Sour Chicken Recipe
Ben Carraoli

Sweet and Sour Chicken Recipe

I still remember the first time I made this sweet and sour chicken because my kitchen smelled absolutely amazing. I wanted something comforting but lighter than the usual fried version, and this recipe delivered exactly that. After a few tries, I realized how perfectly balanced the flavors were — sweet, tangy, and savory all in one bite.
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Total Time 2 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 –4 boneless skinless chicken breasts (about 2 pounds) — Cutting the chicken into even bite-sized pieces helps it cook evenly and soak up more sauce.
  • Salt and pepper to taste — A light seasoning enhances the flavor without overpowering the sauce.
  • 1 cup cornstarch — Cornstarch creates a light crisp coating that holds up better than flour when baked.
  • 2 large eggs beaten — Helps the cornstarch stick and gives the chicken a tender texture.
  • ¼ cup oil vegetable, canola, or coconut oil — Used to lightly brown the chicken for added flavor and texture.
  • ½ to ¾ cup granulated sugar — Adjust based on how sweet you prefer the sauce.
  • 4 tablespoons ketchup — Adds tang color, and body to the sauce.
  • ½ cup apple cider vinegar — Provides that classic sweet-and-sour sharpness.
  • 1 tablespoon soy sauce — Adds depth and savory balance to the sweetness.
  • 1 teaspoon garlic salt — Enhances the overall flavor without needing extra spices

Method
 

  1. Start by cutting the chicken into bite-sized pieces and seasoning lightly with salt and pepper. Place the chicken into a bag or bowl with cornstarch and coat thoroughly. This step creates the crispy outer layer that holds the sauce well during baking.
  2. Heat oil in a large skillet over medium heat. Dip each cornstarch-coated piece of chicken into the beaten eggs, then place it into the hot skillet. Brown the chicken lightly on all sides without cooking it through.
  3. Transfer the browned chicken into a baking dish in a single layer. In a bowl, whisk together sugar, ketchup, vinegar, soy sauce, and garlic salt until smooth. Pour the sauce evenly over the chicken so every piece is coated.
  4. Bake uncovered at 325°F (165°C) for about one hour. Turn the chicken once or twice while baking so the sauce thickens evenly and coats each piece beautifully. The sauce should be glossy and slightly sticky when done.

Notes

  • I make sure the oil is hot before adding chicken so it browns properly.
  • I prefer using rice vinegar when serving kids because it’s less tangy.
  • I sometimes double the sauce because it tastes amazing over rice.
  • I let the dish rest for 5 minutes after baking so the sauce thickens even more.