Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!

What people says about this recipe?

Ashley Ulp; my oh my ! perfectly cooked chicken. I doubled the sauce cause it didn’t seem like enough and I like it saucier๐ŸŒถ

Ruby L Garcia; It was delicious! ๐Ÿ˜ฑ I’m gonna have to double the sauce but other than that it was amazing! My hubby, toddlers & in laws loved it!

Brad May; I made this with way less chicken. And made the sauce just like the respice said, there was just enough to cover the chicken. So if your maken 2 pounds u want to double the sauce. Other then that very very good!

Kristin Reynolds; Very popular at our house. My 12 year old said it was one of his favorite meals this year. Will definitely make again, even though it takes a while.

Kendall Smith; This chicken is insane. Like better than some Chinese restaurants I’ve been to good ๐Ÿ˜๐Ÿ˜

Amanda Johnson; Yummy! I doubled the sauce recipe because I used 6 medium/large chicken breasts. I think next time a little less apple cider vinegar though. It’s a little over powering, still great though!

Keโ„“; It turned out pretty good, taste somewhat like orange chicken, made extra sauce it just wasn’t enough, overall it’s a great recipe ๐Ÿ‘Œ๐Ÿพ

Massi; Very delicious! Made it for a family lunch and they loved it๐Ÿ‘Œ. I would double the sauce next time.

Anita Viele; Oh my goodness!!! This was delicious!! I doubled the recipe to feed our family of 7, including 3 teenage boys and there wasnt one bite left. Thank you for sharing!

Serena Hedani; My whole family really liked it, even my picky five year old. I doubled the sauce but next time I will not pour all the sauce over it before I put it in the oven. It made it a little soggy. It takes quite a while to make but is worth it.



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


  •  1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
  •  4 tablespoons ketchup
  •  1/2 cup apple cider vinegar (see note for substitutions)
  •  1 tablespoon soy sauce
  •  1 teaspoon garlic salt


  1. Preheat the oven to 325 degrees F.
  2. Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

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