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4.82 from 16 votes

Sweet and Sour Chicken Recipe

There's no need to order out! This better than takeout sweet and sour chicken is ready to go in a little over an hour!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 342kcal
Author: Andrea

Ingredients

  • 1/2 cup ketchup
  • 3 tbsp brown sugar
  • 1 tsp Sriracha
  • 1 tsp worcestershire sauce
  • 3 tbsp rice vinegar
  • 3/4 cup chicken stock
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • dash red pepper flakes
  • 1 tsp cornstarch
  • 1 1/2 lb boneless, skinless, chicken breasts cut into 1 inch chunks
  • 3/4 cup cornstarch OR tapioca flour
  • 2 large eggs lightly beaten
  • 2 cup vegetable oil
  • 1/4 onion chopped into chunks
  • 1/2 red bell pepper chopped into chunks
  • 1/2 green bell pepper chopped into chunks

Instructions

  • Preheat oven to 325 degrees, lightly spray a 9x13 inch glass pan, set aside.
  • In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the ketchup, brown sugar, Sriracha, Worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes, set aside.
  • Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
  • Heat vegetable oil in a large saucepan or dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
  • Add the fried chicken to the prepared 9x13 pan. Whisk the cornstarch into the sauce and pour over the chicken, add the chopped vegetables and stir to coat. Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately.

Notes

  • This dish is best baked to help develop the flavor of the sauce, to thicken it and to make the chicken nice and tender. If you're in a time crunch, you can fry the chicken and heat the sauce (with the cornstarch and water) in a small saucepan until thick, then pour over the chicken and eat immediately.
  • Please make sure to fry room temperature chicken! It will not only keep the chicken tender will allow the breading to adhere both during and after the frying process. If you have egg allergies, you can omit the eggs and add 1 tsp. of baking powder to the cornstarch in the ziplock bag.

Nutrition

Serving: 6serving | Calories: 342kcal | Carbohydrates: 29g | Protein: 27g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 436mg | Potassium: 595mg | Fiber: 1g | Sugar: 12g | Vitamin A: 563IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg