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Sweet and Sour Chicken Recipe

Sweet and Sour Chicken Recipe

I wasn’t sure what to expect from this recipe since the sauce has so few ingredients, but it was great! The chicken is quickly browned on the stove top, then transferred to a baking dish where the sauce is added and the whole thing is baked for an hour. When it emerged from the oven, the sauce had thickened perfectly, and both the sweetness and tang really come through.

By Tracey

Sweet and Sour Chicken

barely adapted from Fake Ginger



  • 1 pound boneless, skinless chicken breasts (or tenderloins), cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 2 large eggs
  • 1/4 cup canola oil


  • 3/4 cup sugar
  • 4 tablespoons ketchup
  • 1/2 cup white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt


Preheat oven to 325 F. Spray a 9×13-inch baking pan with nonstick cooking spray.

Place the chicken in a pie plate (or other wide, shallow dish). Season with salt and pepper and then sprinkle the cornstarch over the top. Toss to coat. Add the eggs to a second pie plate and beat with a fork to break them up. Transfer the chicken to the eggs (shaking off excess cornstarch first) and coat the pieces thoroughly.

Set a large skillet over medium-high heat and add the oil. When it shimmers, add the chicken. Cook, turning occasionally, until brown on all sides (you don’t have to worry about cooking it through right now). Transfer the chicken to the prepared pan.

Whisk the sugar, ketchup, vinegar, soy sauce and garlic salt together in a large measuring cup. Pour over the chicken. Bake for 1 hour, tossing the chicken every 15 minutes – the sauce will thicken as it cooks. Serve over rice.