July 1st, 2011

Easy Sweet and Sour Chicken

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I’ve got several picky eaters at my house, so when I find a meal that everyone loves, like this Easy Sweet and Sour Chicken, I make it often.

Easy Sweet and Sour Chicken

The chicken is lightly coated and sauteed until it’s just golden, then it finishes baking in the oven in a sweet and tangy sauce.

I love that it’s mostly baked, not fried. Which means it’s healthier than the restaurant version, and less messy to make at home than a fried version.

There’s going to be a lot of sauce at first, but it reduces and gets a little sticky so it coats the chicken perfectly by the time it’s ready to eat.

Just make sure to get some rice cooking while your chicken bakes. This is almost as easy as ordering take-out, and tastes so much better. 

My kids especially love this sweet and sour chicken, and it’s practically hassle-free, which makes it a winner in my book. 

Easy Sweet and Sour Chicken

Healthier than take out, the baked sweet and sour chicken is sure to become a family favorite!


  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup canola oil
  • 3/4 cup brown sugar
  • 4 tablespoons ketchup
  • 1/2 cup vinegar
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon ginger
  • Salt and pepper, to taste
  • Cooked rice


  1. Preheat oven to 350 degrees. Cut boneless chicken breasts into chunks. Season with salt and pepper.
  2. Heat oil in a large saute pan over medium-high heat. Dip chicken in beaten egg, then in cornstarch. Cook chicken in oil until golden brown but not cooked through.
  3. Place chicken in a single layer in a lightly greased 9×13 inch baking dish.
  4. In a medium bowl, combine brown sugar, ketchup, vinegar, soy sauce and garlic, ginger and salt and pepper, to taste. Mix well and pour over chicken.
  5. Bake for 40-45 minutes, stirring chicken gently halfway through cooking so it is evenly coated with the sauce. Serve over rice.
2 reviews

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If you love this recipe, you might also like:

Baked Kung Pao Chicken


Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.



  1. This sounds great…. definitely a crowd pleaser!

  2. Oh my goodness, that looks & sounds sooo delicious =)

  3. Oh yumm! I will have to try this!

  4. Thank you for reminding me about this one! I too tried this out a while back now and it was a total winner of a recipe, mine didnt look quite as photogenic as yours mind! But tasted pretty darn good considering how easy it is 🙂

  5. What a great recipe! My husband loves asian food, esp. sweet and sour chicken and now I can make him some! Thank you.

  6. This seems so easy! can’t wait to try it!

  7. looks amazing danelle! this is perfect for a sunday night!

  8. mmm, I love sweet and sour chicken. extra sauce over rice is a must.

  9. def gonna try this! only one question if you will (I’m just a beginner so try not to laugh :P) just to be sure, after i preheat the oven do i still need to have it on for when i put the chicken in it to bake for another hour?

  10. Yes, you leave the oven on for the full hour. 🙂

  11. yum.. sounds good… will have to give it a try! 😉

  12. We mad this tonight, and it’s FANTASTIC! Thank you!!

  13. Do you HAVE to fry the chicken, or can you bake the chicken as-is with the sauce?

  14. 5th time I’m making this! SOOO good! And like you said all the children like it! Just wish it didn’t take so long to make, but it’s worth it! Thank you!

  15. I made it and we loved it. Thank you for sharing the recipe! I’ll cook it again soon.


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