Sweet and Sour Chicken Recipe

Name: Sweet and Sour Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless, boneless chicken breasts; Kosher salt; Freshly ground black pepper; 1 cup cornstarch; Peanut or canola oil for frying; 4 large eggs; 1/2 cup apple cider vinegar; 4 tablespoons ketchup; 1 tablespoon soy sauce; 3/4 cup granulated sugar; 1 teaspoon garlic powder

Servings: persons

1
Preheat the oven to 325 F. Line a 9-inch by 13-inch baking dish with a couple of layers of paper towels and set aside.
2
Cut the chicken breasts into 1-inch pieces and, in a large mixing bowl, toss the pieces with salt and several grinds of black pepper.
3
Add the cornstarch and toss the pieces so theyre evenly coated.
4
Set aside.
5
Add enough oil to a large, high-sided saucepan or Dutch oven to come up 2 inches from the bottom.
6
Set the pan over medium-high heat and bring the oil to 350 degrees F, using a deep-fry thermometer to monitor the temperature, adjusting the heat as necessary.
7
Break the eggs into a medium bowl and whisk so the whites and yolks are just combined.
8
Dump about 1/4 of the cornstarch-coated chicken pieces into the beaten egg and mix so theyre evenly coated.
9
Carefully drop the pieces into the hot oil.
10
Cook until golden, 2 to 3 minutesyou dont want to the chicken to cook all the way through, just firm up and develop color.
11
Transfer the semi-cooked pieces to the lined baking dish to drain.
12
Continue dipping and frying the remaining chicken.
13
Meanwhile, in a medium bowl, whisk together the vinegar, ketchup, soy sauce, sugar, and garlic powder.
14
Set aside.
15
Once all the chicken is fried, remove the paper towels from the baking dish, leaving the chicken in place.
16
Pour over the sweet and sour sauce and toss to coat.
17
Bake, uncovered, for 1 hour, stirring the chicken every 20 minutes to re-coat with the sauce.
18
Serve with steamed rice.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds skinless, boneless chicken breasts, Kosher salt, Freshly ground black pepper, 1 cup cornstarch, and more.

Yes, Sweet and Sour Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!