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    Home » Recipes » Chicken

    Easy Sweet and Sour Chicken Recipe – Extra Crispy

    Modified: Jun 12, 2024 · Published: Mar 14, 2016 by Sharon Rigsby · 2 Comments

    Jump to Recipe

    This recipe for easy Sweet and Sour Chicken is a delicious entree that will rock your world! It’s just like your favorite Chinese restaurant serves. 

    Easy Sweet and Sour Chicken over rice and topped with scallions on a white plate.

    My husband and I had Sweet and Sour Chicken for lunch at a local Chinese restaurant the other day and I couldn’t wait to get home and try to replicate it. And, I think this recipe is as good if not even better if that’s possible.

    Of course, it’s always nice to have someone else cook for you and even better clean up for you. But if you want a delicious and easy to make Chinese entree that your family and guests will rave about, then you have to try this dish!

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    If you like easy make-ahead casserole recipes, check out this roundup of 21 of the best chicken casserole recipes you will find anywhere. These easy, top-rated casserole recipes come from some of the country’s best cooks and there is something for everyone.

    Sweet and Sour Chicken Calories:

    Unfortunately, my Easy Sweet and Sour Chicken Recipe is on the high-calorie side, coming in at 387 calories per serving. If you are watching your calories, you might want to reduce the size of your serving. But honestly it’s so good, this is going to be hard to do. This calorie count doesn’t include rice or other starch you might serve it with.

    Sweet and Sour Chicken Ingredients:

    To make Sweet and Sour Chicken, first, gather your ingredients which are 3-4 boneless, skinless chicken breasts or 6 thighs, cornstarch, eggs, peanut oil, sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and salt and pepper.

    Chicken parts in a bag, plus vinegar, garlic powder, soy sauce, cornstarch and cooking oil on a cutting board.

    How to make Sweet and Sour Chicken:

    Preheat your oven to 325 degrees.

    Cut the chicken breast or thighs into 1-2 inch pieces. Season with salt and pepper.

    Cut up chicken thighs seasoned with salt and pepper.

    Pour the cornstarch into a gallon-size plastic bag and drop your chicken pieces in it. Shake well.

    Cut up chicken pieces in a plastic bag containing cornstarch.
    Crack the eggs into a pie plate or shallow bowl. Whisk until mixed well.

    Heat the oil in a large skillet over medium-high heat until very hot.

    Dip the cornstarch-coated chicken pieces in the egg mixture and add them to the skillet in a single layer. Cook for 30 seconds on each side, or until golden brown. The chicken will not be cooked through at this point. Repeat in batches until all the chicken is cooked.

    Cut up chicken coated in cornstarch being fried in a skillet.
    Line a 9×13 inch baking dish with foil for easy clean-up. Add the chicken in a single layer.

    Mix the sauce ingredients together in a medium size bowl and pour evenly over the chicken.

    Fried pieces of chicken with a sweet and sour sauce on top.

    How long to bake Sweet and Sour Chicken?

    Bake for 30 minutes, then remove from the oven and turn the chicken over. Bake for another 30 minutes.

    Sweet and sour chicken covered with sauce in a baking dish.

    Serve the chicken over white or brown rice, or quinoa. Enjoy!

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    Sweet and sour chicken topped with chopped scallions on a white plate.

    Easy Sweet and Sour Chicken Recipe – Extra Crispy

    Sharon Rigsby
    Crispy Sweet and Sour Chicken is an easy and delicious main dish that will rock your world!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Cuisine Chinese
    Servings 6 servings
    Calories 387 kcal

    Ingredients
      

    Chicken

    • 3-4 boneless skinless chicken breasts or 6 thighs
    • salt and pepper to taste
    • 1 cup cornstarch
    • 2 eggs large
    • ¼ cup peanut oil

    Sauce

    • ½ cup granulated sugar
    • 4 tablespoon ketchup
    • ½ cup apple cider vinegar
    • 1 tablespoon low-sodium soy sauce
    • 1 teaspoon garlic powder

    Instructions
     

    • Preheat your oven to 325 degrees.

    Chicken

    • Cut the chicken breast or thighs into 1-2 inch pieces. Season with salt and pepper. Pour the cornstarch into a gallon-size plastic bag and drop your chicken pieces in it. Shake well.
    • Crack the eggs into a pie plate or shallow bowl. Whisk until mixed well.
    • Heat the oil in a large skillet over medium-high heat until very hot.
    • Dip the cornstarch-coated chicken pieces in the egg mixture and add them to the skillet in a single layer. Cook for 30 seconds on each side, or until golden brown. The chicken will not be cooked through at this point. Repeat in batches until all the chicken is cooked.
    • Place chicken into a 9×13 inch baking dish in a single layer.

    Sauce

    • In the meantime, mix sauce ingredients together and pour evenly over the chicken. Bake for 30 minutes, then remove from the oven and turn the chicken over. Bake for another 30 minutes. Serve over white or brown rice or quinoa.

    Notes

    Nutrition

    Calories: 387kcalCarbohydrates: 55gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 266mgPotassium: 8mgSugar: 19gVitamin A: 100IUVitamin C: 3.3mgCalcium: 2mgIron: 1.1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Peggy

      March 15, 2016 at 8:09 am

      Do you have nutrition info for chicken?

      Reply
      • Gritsandpinecones

        March 15, 2016 at 9:13 am

        I am traveling today, but will get this info for you and post it tomorrow.
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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