Crispy Sweet And Sour Baked Chicken Recipe

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Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, tender juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog! This meal is going to blow your family away! We love to complete this meal with this dishes like Homemade Egg Rolls, Cream Cheese Wontons or Easy Fried Rice.

Sweet and Sour Chicken

I am going to keep this as short and simple as possible…you NEED to make this Sweet and Sour Chicken recipe. This recipe is number one for a reason, it’s absolutely incredible. We have yet to find any takeout restaurant beat this recipe. The secret to the breading is the cornstarch, it makes such a huge difference and the flavor of the sauce is unbeatable. It will thicken as it cooks, coating the chicken perfectly. It’s also easy enough that you just might have to add this to your menu every week, it’s just that good! Easy take out at home!

Chinese Sweet and Sour Chicken Ingredients

Amazing restaurant quality sweet and sour chicken that you can make from home!

Chicken Breasts: Use boneless, skinless chicken breasts for easy prep.Salt and Pepper: To tasteCornstarch:Creates a superb crunchEggs: Well beaten to help the coating stick.Canola Oil: Just enough to give the chicken a quick fry for crispness.Sugar: It wouldn’t be sweet without the sugarKetchup: Classic ingredient in the sauceWhite Vinegar and Apple Cider Vinegar: I like the combination of both.Soy Sauce: Sweet and sour wouldn’t have that classic flavor without the soy sauceGarlic Salt: Adds the perfect punch of flavor.

How to Make Sweet and Sour Chicken

Trust Me on these Tips

Easy Sweet and Sour Chicken Tips

Vinegar: You can use all Apple Cider Vinegar, but I wouldn’t use all White Vinegar, the flavor and zing will be different.Substitute: If you want a lighter vinegar flavor try Rice Vinegar, it’s still tangy but a little milder.Chicken: Cut the Chicken into even bite sized pieces so it’ll cook evenly. Using thighs might result in uneven cooking as light and dark meat cook differently.Pork: This recipe would also work perfectly with pork.Saucey: If you like your dish saucey, double the sauce recipe and place half on the chicken and another half on the stove in a pot at a simmer for 8-10 min till thickened.Veggies: Feel free to add vegetables or even pineapple to the dish before baking.

Storing Leftovers

Fridge: Place leftovers in an airtight container in the fridge for up to 3-4 days.Freezer: This can be frozen too. Just place in a freezer safe container or bag and freeze for up to 3 months.Reheat: Sweet and Sour Chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in pan on the stove top and heat on medium heat, stirring often, till heated through.

More Amazingly Delicious Baked Chicken Dishes

Baked Honey Sesame ChickenFirecracker ChickenBaked Orange ChickenAmazingly Easy Kung Pao ChickenBaked Sweet and Sour Chicken with peppers and pineapple

Save All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram My only complaint is the prep time estimate. I am not the strongest cook but I can’t imagine anyone who isn’t a professional chef who can cut the chicken, bread the chicken, prep the sauce, fry the chicken, and get it all into the baking pan in 20 minutes. I think all of the prep easily took me 40-60 minutes and my kitchen looked like a bomb went off. It could also be because I had an insane amount of chicken. My 4 chicken breasts barely fit in the baking pan. There was no room for stirring them throughout the baking process. P.S. I also marinated the chicken the night before in a mixture similar to the sauce but without ketchup and added ground ginger & hot & sweet mustard. Comment * Name * Email * Website