Sweet and Sour Chicken

READY IN: 1hr 15mins
Recipe by lawmama

Haven't tried this yet either, but it's a must-order when we go to Chinese food, so looking forward to giving it a try. Adapted from mykitchencafe.blogspot.com

Top Review by AZPARZYCH

This was so quick to get in the oven and has a great flavor; not too sweet and not too salty. I liked dipping the chicken in cornstarch instead of flour, made it a lot crispier and helped to thicken the sauce. I added a few chunks of pineapple after it came out of the oven for a little sweetness. Made and reviewed for 2012 Spring PAC.

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Cut boneless chicken breasts into chunks.
  3. Season with salt and pepper.
  4. Dip chicken in cornstarch and then in beaten egg.
  5. Fry in a little oil until brown but not cooked through.
  6. Place in a single layer in a baking dish.
  7. Mix sauce ingredients (last five ingredients in the list) together and pour over chicken.
  8. Bake for one hour at 325 degrees. Turn chicken every 15 minutes.
  9. About 45 minutes before chicken is done, prepare rice according to package directions.
  10. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
  11. Serve over hot, cooked rice.

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