Sweet and Sour Chicken has always been my favorite thing to order when I go out for Chinese. Sweet’n’sour chicken and fried rice. Those are my requirements. I love chowmein. I love other dishes. I HAVE TO HAVE sweet’n’sour chicken and fried rice. Period.
This sweet and sour chicken could rival any I’ve ever had in a restaurant. Now, it’s presented like the orange chicken at Panda Express- with the sauce baked on. Don’t get confused. This is NOT orange chicken, I’m just giving you an idea of the way it is served. I’ve always had fried bits of chicken with a red sauce served with it, vs baked on it, like this is.
Hands down, this is my NUMBER ONE requested recipe by my family. I make it probably 2-3 times a month, which in my house, is a HEAVY HITTER. I may make a recipe 4-5 times a year, IF it’s a huge family favorite, so to make one that often, well, it says A LOT!
It does take a few steps, but they aren’t difficult, and I promise the extra dirty dish is so worth the effort!Print
Tender pieces of chicken, breaded and then baked in the most amazing, sticky, homemade sweet and sour sauce. Serve with fried rice and throw away your Chinese Take out menu!
- 2 pounds chicken- breast or thigh meat is fine, cut into 1 inch chunks
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 c of cornstarch
- 4–5 large eggs, beaten
- vegetable oil for frying
- 1 c white sugar
- 2/3 c brown sugar
- 1/2 c ketchup
- 1 c apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- Preheat oven to 325 degrees F, spray a 11×17 baking dish
- Season chicken with salt, pepper and garlic powder. Set aside.
- Prepare sauce by combining whisking ingredients together in a bowl. Set aside.
- Add cornstarch to chicken, ensure all pieces of chicken are coated in the cornstarch.
- Heat vegetable oil in large pan, till it is hot and a bit of flour sizzles when sprinkled on it.
- Dip the chicken pieces into the egg and then drop into the hot oil.
- Cook 2-3 minutes per side, getting a golden brown. Dump cooked chicken into the prepared baking dish.
- Dump the sauce over the chicken, stirring to coat.
- Bake for 60 minutes, rotating the pan and stirring every 15 minutes.
- You may garnish with sesame seeds and/or green onions if desired
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Chicken, Dinner, Asian, Chinese
- Cuisine: Dinner