Sweet and sour chicken breasts

Sweet and sour chicken breasts feature tender chicken pieces coated in a crispy layer, bathed in a tangy-sweet sauce made from vinegar and sugar. This easy-to-make dish combines frying and baking, resulting in a flavorful centerpiece for any meal.

03 Feb 2026
Cook time 72 min
Prep time 20 min

Ingredients:

6 chicken breasts
1 dash salt
1 dash black pepper
1 cup cornstarch
2 eggs
1/4 cup vegetable oil
3/4 cup sugar
4 tbsp ketchup
1/2 cup vinegar
1 tbsp soy sauce
1 tsp garlic powder

Sweet and sour chicken breasts are a delicious and classic dish that combines the tangy flavor of vinegar with the sweet taste of sugar and ketchup. This dish is a great way to transform simple chicken breasts into a vibrant and flavorful meal that will impress your family and friends. With easy-to-find ingredients and straightforward directions, you'll have a mouthwatering dish ready in no time.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Prepare Chicken: Trim any excess fat from the chicken breasts and cut them into bite-sized pieces. Season the pieces with a dash of salt and a dash of black pepper.

3. Coat Chicken:
- Place the cornstarch in a shallow dish.
- In a separate bowl, beat the eggs.
- Dip each chicken piece first in the cornstarch, ensuring it's thoroughly coated, then dip it in the beaten eggs.

4. Fry Chicken:
- Heat the vegetable oil in a large skillet over medium heat.
- Once the oil is hot, add the coated chicken pieces to the skillet in batches, taking care not to overcrowd the pan.
- Fry the chicken pieces until they are golden brown on all sides. This should take about 6-7 minutes per batch.
- Remove the fried chicken pieces from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

5. Prepare Sauce:
- In a mixing bowl, combine the sugar, ketchup, vinegar, soy sauce, and garlic powder. Stir well until the sugar is fully dissolved and the ingredients are well mixed.

6. Bake Chicken and Sauce:
- Place the fried chicken pieces into a large baking dish in an even layer.
- Pour the sweet and sour sauce over the chicken, making sure each piece is well coated.

7. Bake:
- Place the baking dish in the preheated oven.
- Bake for about 30 minutes, stirring the chicken halfway through to ensure even coating and cooking.

8. Serve:
- Once baked, remove the chicken from the oven. Allow it to cool for a few minutes before serving.
- Serve the sweet and sour chicken over steamed rice or with your favorite sides.

Enjoy your homemade sweet and sour chicken breasts with a side of steamed rice or stir-fried vegetables. This recipe strikes the perfect balance between sweetness and tanginess, making it a crowd-pleaser for both kids and adults. Whether you're cooking for a weeknight dinner or a special occasion, this dish is sure to satisfy and impress.

Sweet and sour chicken breasts FAQ:

How long do I bake the sweet and sour chicken?

Bake the sweet and sour chicken for about 30 minutes at 350°F (175°C). Stir the chicken halfway through the baking time to ensure even coating and cooking.

What should I do if the chicken is not cooked after 30 minutes?

If the chicken is not fully cooked after 30 minutes, continue baking and check for doneness every 5 minutes. The internal temperature should reach 165°F (74°C) for safe consumption.

Can I use a different coating instead of cornstarch?

Yes, you can substitute cornstarch with all-purpose flour or a gluten-free flour blend if you need a gluten-free option. The texture may vary slightly.

How should I store leftover sweet and sour chicken?

Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Can I use other types of vinegar in this recipe?

While the recipe calls for regular vinegar, you can experiment with rice vinegar or apple cider vinegar for different flavors. Keep in mind that this may alter the taste slightly.

Tips:

- Ensure the chicken breasts are evenly coated with cornstarch and egg before frying to achieve a crispy texture.

- Use a meat thermometer to make sure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.

- Be careful not to overcrowd the pan while frying the chicken to ensure even cooking and maintain a good texture.

- If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sweet and sour sauce while cooking to enhance its consistency.

- Garnish the dish with freshly chopped green onions or sesame seeds for an added layer of flavor and presentation.

Nutrition per serving

4 Servings
Calories 550kcal
Protein 44g
Carbohydrates 70g
Fiber 0.45g
Sugar 40g
Fat 22g

Sweet and sour chicken breasts