Skip the take out and make this delicious sweet and sour chicken recipe at home! The sauce is absolutely to die for. Serve with rice and fresh vegetables for the perfect dinner!
I am so excited to share this sweet and sour chicken recipe that my family absolutely loves. My whole family is a fan (even the kids). This recipe will definitely be going in your “favorites file.”
I have to admit…I’m usually not a huge fan of Chinese food when we go out because I am super picky about meat, but I love making it at home. This yummy recipe came from my friend Alison, however I added in a few of my favorite spices and loved the end result! The homemade sweet and sour sauce is what really takes this recipe over the top. If you’re in a hurry, you could always use store-bought too.
Sweet and sour sauce
The sauce on top is heavenly. So good and definitely worth making it homemade! It’s what helps take the recipe to the next level. Plus it’s really easy to make. You just need the simple ingredients below to get started.
- Garlic salt
- Rice vinegar
- Soy sauce
How to make sweet and sour chicken
COAT. Cut the meat into bite-sized pieces and then add to a ziploc bag along with the corn starch, salt, pepper and garlic. Shake until all of the pieces are evenly coated.
FRY. Pour 1/4 cup oil in a large frying pan and heat over medium. I like to fry the meat in two batches so there’s enough room on the skillet. Dip the chicken in the egg mixture and then add to the skillet. Let fry for about 2 minutes per side, then place on a foil-lined baking sheet.
Once the first batch is done, dispose of the burnt oil and then heat the remaining oil. Cook the second batch and then place on the baking sheet.
BAKE. Mix together the sauce ingredients, then pour over the chicken. Bake at 325° for 20 minutes, then remove from oven and flip the meat over. Place back in oven and bake an additional 15 to 20 minutes.
We love to serve with steamed rice and vegetables. If I have green onions on hand, I’ll usually chop them up and add some on top before serving. You could also sprinkle on some sesame seeds as well!
- Prep the chicken and seasonings ahead of time. Use a zip top bag for easy clean up.
- Distilled vinegar will work if you don’t have rice vinegar on hand.
- To test if the oil is hot enough, splash a little water on the oil. If it pops, it’s ready.
- The oil can get a little messy, so use a splatter guard if you have one.
- Use tongs and an oven safe mit when flipping the sweet sour chicken.
- Double the sauce if you’d like extra for dipping the chicken in.
More takeout inspired dishes:
- General Tso’s Chicken
- Instant Pot Orange Chicken
- Cashew Chicken Lettuce Wraps
- Slow Cooker Teriyaki Chicken
- PF Chang’s Lettuce Wraps
Sweet and Sour Chicken Recipe
For the Chicken:
- 1 1/4 pounds chicken (cut into bite size pieces)
- 3/4 cup corn starch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1/2 cup canola oil
- 2 large eggs (whisked)
For the Sweet and Sour Sauce:
- 3/4 cup sugar
- 1/2 cup rice vinegar (distilled vinegar will work too)
- 1/3 cup ketchup
- 1 Tablespoon soy sauce
- 1 teaspoon garlic salt
For serving: Cooked rice and broccoli and/or carrots
- Pre-heat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
- Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
- Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
- In a medium size bowl, whisk together all of the ingredients for the sauce. Next, pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
- Serve with steamed rice and vegetables. Enjoy!
- To test if the oil is hot enough, splash a little water on the oil. If it pops, it's ready.
- Double the sauce if you'd like extra for dipping the chicken in.