Baked #Sweet #and #Sour #Chicken

Easily the optimum recipe on my blog, this baked candy and sour fowl is a miracle of a dish. Baked, now not fried, it’s been a household favourite for over a decade!

Scoop of baked candy and sour fowl from the pan.

Invented on a faculty funds virtually 20 years ago, this baked candy and sour fowl is the optimum recipe on my blog. And even better, it nonetheless stays one in every of our household favorites.

You would possibly have considered this recipe floating round the internet; it’s everywhere! And for nice reason. It’s loopy delicious.

But I’m joyful (and yes, a piece proud) to recognize that the delectable candy and sour fowl recipe originated proper the following (posted method again in 2008, it was one in every of the primary recipes I ever shared on my blog!).

Baked candy and sour fowl items over white rice with steamed broccoli.

With over 800 comments, 50+ 5-star reviews, and virtually half a million pins/shares, that fast look will inform you there also can additionally just be anything unique about this recipe.

If you’re new to the international of baked candy and sour chicken, permit me supply you a fast rundown.

First, this recipe, whereas delicious and fully and completely value it, goes to be a piece additional work than your normal Tuesday evening spaghetti.

It’s now not complicated. It’s now not hard. But it’s also now not a 30-minute meal. So with that caveat in place, here’s the 5-second overview.

Side by edge pans of unbaked and baked candy and sour chicken.

Chicken items are coated in cornstarch adopted by a fast dunk in a bathtub of calmly crushed eggs. They are then dropped correct into a piping hot skillet with a smidgeon of oil and browned soon earlier than being stuffed in one layer in a baking pan.

The tremendous simple sauce is whisked together, poured on top, and the complete candy and sour fowl concoction bakes for about an hour.

There is simply the proper quantity of sauce for the breaded fowl items to bake in with out fitting saturated and soggy (and permitting the sauce to thicken and caramelize whereas baking).

But for those who are a saucy form of consumer (like my husband), as I point out within the notes of the recipe, you possibly can very simply whip up one other batch of sauce, simmer it at the stove, and serve it along the tender, amazing, baked candy and sour chicken.

Baked candy and sour fowl over rice on white plate being drizzled with candy and sour sauce.

Because this recipe has been round for a lengthy time and simply due to the fact there had been so plenty of questions within the comments, I’ve placed collectively a fast FAQ on your studying pleasure.

That method you possibly can take a seem at a few of probably essentially the foremost requested questions and the solutions with out having to filter out by means of masses of comments.

Sweet and Sour FAQ:

Question: Can I reduce the sugar?
Answer: Many of us have commented that they have lowered the sugar to 1/2 cup and I’ve carried out the similar (if now not more) over the years, too.

Question: The vinegar odor is actually overpowering after I bake this. Is that normal?
Answer: Yes. Vinegar, whereas baking, provides off a solid aroma, however the solid aroma/taste bakes off throughout the advised time within the recipe leaving a delicious candy and sour taste.

Question: Can I reduce at the quantity of vinegar on account of the aforementioned question?
Answer: That’s as a lot as you. Many of us within the feedback have adapted the recipe ingredients; however, various than usually chopping the sugar to 1/2 cup and utilizing a various sort of vinegar (see the query below), I make the recipe as written and can’t vouch for effects for various adaptations. I even have made this candy and sour fowl recipe at the very least 50 instances (probably more) and even although the vinegar appears overpowering, the recipe works. Promise. If you’re determined to adapt the vinegar, a few others have used half vinegar and half pineapple juice for a milder style (but you’ll lose a piece bit of the candy and sour punch).

Top down view of baked candy and sour fowl over rice on white plate.

Question: I don’t have apple cider vinegar OR I hate apple cider vinegar OR insert a purpose you don’t desire to make use of apple cider vinegar, can I exchange one other sort of vinegar?
Answer: Why yes! I typically exchange rice vinegar which has a reasonably milder/sweeter style and plenty of others within the feedback have substituted the similar and even used white vinegar. Feel loose to experiment.

Question: Can I sub anything for the cornstarch? Flour?
Answer: All-purpose flour won’t supply the similar faded coating simply due to the fact the cornstarch. The purely first rate exchange I’ve discovered is tapioca flour/starch. Works great!

Question: Surely there also can additionally just be a misprint in baking time. An hour for small fowl pieces? What’s the deal?
Answer: I inspire you to make the recipe as written. Like I stated above, I’ve made this recipe many instances and the hour baking time isn’t a typo. Keep in thoughts which you simply don’t desire to cook dinner the fowl by means of whereas browning it. That step have to be a fast flash within the pan in hot oil so as to offer the fowl a crispy outer layer, however the items have to nonetheless be uncooked within the center. Many have commented that they have cut the baking time down to 30 minutes. You can strive that; the sauce won’t thicken as so a lot as though baking for the total hour.

Question: Are you certain I’m meant to lay the fowl within the cornstarch combination earlier than the egg? That simply appears wrong.
Answer: I’m now not typically right, but within the case of cornstarch and egg, I am. The fowl is coated with cornstarch after which dipped in egg.

Question: Can I upload pineapple or various veggies to this whereas baking?
Answer: I don’t see why not! Many commenters have tried that with nice results.

Question: Can I prep this forward of time? Can it’s made correct into a freezer meal?
Answer: I even haven’t tried both but actually experience loose to experiment! Someone commented within the 500’s about freezing the candy and sour fowl for those who desire to seem up specifics.

Question: What form of ketchup do you use?
Answer: I all of the time attempt to apply the Heinz Natural model (without HCFS) but if I can’t discover it, I move with common Heinz.

What To ServeBaked Brown Rice
Steamed Broccoli
Creamy 5-Cup Fruit Salad or fresh, seasonal fruit

Baked Sweet and Sour Chicken
Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
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What is Prepear?
Baked Sweet and Sour Chicken
5.0 Stars (265 Reviews)


    3-4 boneless, skinless fowl breasts (about 2 pounds)
    Salt and pepper
    1 cup cornstarch
    2 enormous eggs, beaten
    1/4 cup canola, vegetable or coconut oil


    1/2 to 3/4 cup granulated sugar (depending on how candy you desire the sauce)
    four tablespoons ketchup
    1/2 cup apple cider vinegar (see word for substitutions)
    1 tablespoon soy sauce
    1 teaspoon garlic salt


    Preheat the oven to 325 ranges F.
    Cut the fowl breasts into 1-inch or reasonably greater pieces. Season calmly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the fowl into the bag with the cornstarch and seal, tossing to coat the chicken.
    Whisk the eggs collectively in a shallow pie plate. Heat the oil in a enormous skillet over medium warmth till extremely popular and rippling. Dip the cornstarch-coated fowl items within the egg and region them intently in one layer within the hot skillet.
    Cook for 20-30 seconds on every edge till the crust is golden however the fowl isn’t all of the method cooked by means of (this is the position it is actually foremost to have a hot skillet/oil). Place the fowl items in one layer in a 9X13-inch baking dish and repeat with the ultimate fowl pieces.
    Mix the sauce foods collectively in a medium bowl and pour over the chicken. Bake for one hour, turning the fowl as soon as or twice whereas cooking to coat evenly with sauce. Serve over hot, steamed rice.


See the recipe placed up for a ton of FAQ’s about this recipe (substitutions, etc).

If you’re keen on additional sauce, double the sauce foods – pour half over the fowl and comply with the recipe instructions; pour the various half in a small saucepan and cook dinner the sauce at the stovetop at a simmer for 8-10 minutes till it reduces and thickens. Serve it at the edge of the chicken.

Often I’ll sub in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.

with ayi