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Baked Sweet and Sour Chicken


Baked Sweet and Sour Chicken


Baked Sweet and Sour Chicken is 1000 times better than any takeout! It’s crispy on the outside, tender and juicy on the inside and full of flavor. There’s a reason this is our favorite recipe on the


I’m going to keep this as short and simple as possible… You MUST make this sweet and sour chicken recipe. This recipe is number one for a reason, it is absolutely amazing.We have yet to find a

takeout restaurant that beats this recipe.


The secret to breading is cornstarch, it makes a huge difference and the taste of the sauce is unbeatable. As it cooks, it thickens and coats the chicken perfectly. It’s also so easy that you might have

to add it to your menu every week, it’s that good! Just take it home with you!

Baked Sweet and Sour Chicken
 new york times recipes



or 4 boneless, skinless chicken breasts, cut into 1-inch pieces


or 1 cup cornstarch

or 2 large eggs

or 1/4 cup vegetable oil

or 1/2 cup granulated sugar

or 1/4 cup ketchup


or 1/2 cup apple cider vinegar

or 2 tbsp. Soy sauce

or 1 tsp. Garlic powder

or 1/2 tsp. Sea Salt

Baked Sweet and Sour Chicken new york times recipes

How to Make Baked Sweet and Sour Chicken



1. Preheat oven to 325F and line a 13 x 9-inch pan with parchment paper.2. Reserve. Season the chicken breasts with salt and pepper.

3. Place the cornstarch in a large Ziploc bag and add the chicken breasts.Shake to coat.

4. Beat the eggs in a shallow bowl. Heat oil in a skillet over medium-high heat until sizzling.

5.Dip chicken breasts in eggs and add to pan. Sear the chicken until golden brown and add to the prepared pan.

6. In a medium bowl, combine and whisk together the sugar, ketchup, vinegar, soy sauce, garlic powder and sea salt.

7.Pour over the chicken and bake for 1 hour, stirring halfway through.

8. Serve with rice.

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