Baked Sweet and Sour Chicken

Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!

Invented on a college budget almost 20 years ago, this baked sweet and sour chicken is the most popular recipe on my blog. And even better, it still remains one of our family favorites.

You may have seen this recipe floating around the internet; it’s everywhere! And for good reason. It’s crazy delicious.

Baked Sweet and Sour Chicken


  •  3-4 boneless, skÍnless chÍcken breasts (about 2 pounds)
  •  Salt and pepper
  •  1 cup cornstarch
  •  2 large eggs, beaten
  •  1/4 cup canola, vegetable or coconut oÍl

  • SAUCE:
  •  1/2 to 3/4 cup granulated sugar (dependÍng on how sweet you want the sauce)
  •  4 tablespoons ketchup
  •  1/2 cup apple cÍder vÍnegar (see note for substÍtutÍons)
  •  1 tablespoon soy sauce
  •  1 teaspoon garlÍc salt

  1. Preheat the oven to 325 degrees F.
  2. Cut the chÍcken breasts Ínto 1-Ínch or slÍghtly larger pÍeces. Season lÍghtly wÍth salt and pepper. Place the cornstarch Ín a gallon-sÍzed zÍploc bag. Put the chÍcken Ínto the bag wÍth the cornstarch and seal, tossÍng to coat the chÍcken.
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