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Baked Sweet and Sour Chicken


This has been a family favorite for many years.  This recipe, while delicious and absolutely worth it, is going to be a bit more work.  It’s not complicated. It’s not hard. But it’s also not a 30-minute meal.  With that in mind I do have some time saving tips to help you out.  









  •  3-4 boneless, skinless chicken breasts (about 2 pounds)

  •  Salt and pepper

  •  1 cup cornstarch

  •  2-3 large eggs, beaten

  •  1/4 cup oil (coconut or olive preferred)*



  •  1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)- I use 1/2 c.

  •  4 tablespoons ketchup

  •  1/2 cup apple cider vinegar (see note for substitutions)

  •  1 tablespoon soy sauce (or soy sauce substitute)

  •  1 teaspoon garlic salt (See recipe below for homemade)



  1. Preheat the oven to 325 degrees F.

  2. Cut the chicken breasts into 1/2-inch pieces*. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized Ziploc type bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.

  3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.

  4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish or large cookie sheet with sides and repeat with the remaining chicken pieces.

  5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for 30-45 minutes, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.




*I use the least amount of oil possible.  I prefer to use THIS pan with just a drizzle of oil to help crisp up the outside.  I don't care for non-stick pans but this was a gift and has been the best one I have ever used.   


* This is NOT saucy.  If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stove-top at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

You can sub in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.


* I use equal amounts of sugar and apple cider vinegar.  I find it too sweet with the original 3/4 c. sugar.


* I cut the chicken into 1/2 inch or so pieces.  Original recipe called for 1-1 1/2 inch cubes.  


* I put foil down on the pan for easy clean up. 




  • Cut up chicken, season and toss with corn starch in the AM (refrigerate until ready to cook)

  • Put about a 1/3 of the seasoned chicken into whisked eggs, mix with hands or spoon.  I don't fuss over coating them individually.  That would take forever!

  • Cook in a hot pan until one side is browned well, flip over.  I don't fuss over getting each one perfectly flipped and browned on every side.  

  • Repeat with another third or so until all is cooked.  

  • Cut chicken into 1/2 inch pieces rather than larger.

  • Use foil for easy clean up



* In my opinion it is best eaten freshly cooked.  Left overs are so-so.  



Additions:  Pineapple/ bell peppers



Pair with:  Your favorite veggies and/ or rice.


Easy Homemade Garlic Salt


  • garlic powder

  • salt


Mix three parts salt to one part garlic powder.




image: mel's kitchen cafe




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