Sweet and Sour Chicken


I am about to tell you something that you just may not believe. You will accuse me of lying. But I swear it’s the truth. Are you ready?

I ate Chinese food for the first time last month.

Crazy, isn’t it? I had gone through 29+ years without ever having tried it. I went to college, lived in a dorm, lived in an apartment, and yet never did a morsel of Chinese food touch my lips. I’m not exactly sure how this happened – we did our fair share of take out, but it seemed to always be pizza or hoagies (yes, in Pittsburgh they are hoagies, not subs or heroes). So about a month ago after my Chief Culinary Consultant and I hiked a trail around a lake in the D.C. heat and humidity and decided we needed dinner to come to us, he suggested getting Chinese delivered. I said sure and I’d get whatever he was having since I’d never tried it. He couldn’t believe it. We had General Tso’s and egg rolls and I’ve been craving Chinese ever since.


This recipe, although it takes awhile to get from the stove to your plate, is well worth the effort. The flavor of the sauce is perfect, the texture of the chicken is wonderful and all together, you’d think you ordered this from the neighborhood Chinese restaurant. I served this with basic brown rice and a mix of frozen vegetables that included broccoli, sugar snap peas, carrots, and water chestnuts. It all went together wonderfully and it’s a dinner I plan on making more often than not.

What’s your favorite Chinese take out dish? I’m sure I’ll be doing a lot of experimenting in the future, both ordering in and creating things in the kitchen. I would love to try homemade egg rolls!

One Year Ago: Chicken & Pasta with Spinach-Basil Pesto

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes


For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder


1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9x13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

(Recipe adapted from Amber's Delectable Delights)


184 Responses to “Sweet and Sour Chicken”

  1. sunita on June 10, 2009 at 1:46 am

    Oooh! That looks so mouthwatering. Chinese is one of our favourite cuisines.


  2. Meghan on June 10, 2009 at 8:00 am

    You’re right – I can’t believe you had never had Chinese! I LOVE Chinese food. My favorites are General Tso’s, orange chicken, hot braised chicken, chicken potstickers, and lo mein. Your pictures are gorgeous – I really like these. I love that this recipe only uses 1/4 cup of oil, because so many recipes call for cups and cups of oil for deep frying. Cant’ wait to try this!!


  3. Chris on June 10, 2009 at 10:30 am

    Nope. can’t believe you’ve never had Chinese before. Next up – I think you should branch out to Thai! 🙂 There’s a whole world out there!!!
    Great pix by the way!


    • Michelle on June 10th, 2009 at 11:02 am

      Chris – I actually tried Thai for the first time back in February (I’m so lame, I know), and I loved it!!


  4. Erin @ One Particular Kitchen on June 10, 2009 at 11:05 am

    How on earth did you get through college without Chinese food? 🙂 I would have STARVED.

    This looks great!! I made a variation of it this year and I was amazed at how yummy it was. And no take-out-induced finger swelling! Thumbs up!


  5. Julie jams on June 10, 2009 at 11:31 am

    Wow! That’s a long time without Chinese. Great pictures and recipe. Well done.


  6. michelle on June 10, 2009 at 11:51 am

    I love this recipe, thanks for posting I need to make it again soon!


  7. Michel on June 10, 2009 at 1:33 pm

    Congrats! Chinese is great. I love wonton soup, chicken low mein, and crab ragoons. The kids love S&S chicken. Looks like an easy recipe. I ought to give it a try.


  8. Michele on June 10, 2009 at 1:34 pm

    You don’t know what you’ve been missing!!! I loove chow fun, sesame chicken, egg drop/wonton mix soup, spring rolls, chicken or beef with brocoli, beef with oyster sauce, moo shu chicken…i can keep going. Your chicken looks perfect!!!


  9. Suzanne on June 10, 2009 at 2:41 pm

    My husband’s favorite take-out is sweet and sour chicken. I can’t wait to try this recipe!! Now, could you post a recipe for moo shu vegetable? 😉 🙂 🙂


  10. Danielle on June 10, 2009 at 2:44 pm

    You definitely have to try pan fried dumplings (or steamed). You could easily make a meal out of those (even though it’s an appetizer).


  11. Michelle on June 10, 2009 at 3:12 pm

    Thanks everyone, for all of the great suggestions! Keep ’em coming!


  12. Steph on June 10, 2009 at 3:29 pm

    YUM! This looks delicious; I cannot wait to try it!!


  13. Malcolm on June 10, 2009 at 6:47 pm

    I hope your newfound love of Chinese takeout leads you to discover some more clone recipes, and that you will share them. We have been trying to duplicate Steamed Pork Dumplings for years with limited to no success.


  14. s. stockwell on June 10, 2009 at 7:37 pm

    Well check you out! Just what we all need. Sweet & sour chicken better than take out? fun post, thanks, s


  15. lola on June 11, 2009 at 12:06 am

    wow, i can’t imagine living 29 years without chinese food! you definitely have to try dim sum and for greasy takeout, orange chicken and eggplant tofu are my favorites. your sweet and sour looks great, thanks for the recipe!


  16. kim on June 11, 2009 at 5:02 am

    mm! that just looks divine. 🙂


  17. HoneyB on June 11, 2009 at 6:12 am

    Love this!


  18. Tammy on June 11, 2009 at 10:50 am

    I can’t believe someone managed to live her life without Chinese food! I’m bookmarking this. It looks scrumptious, as does your delicious photography. Love your colorful picture.


  19. Heidi on June 11, 2009 at 11:11 am

    I love wonton soup. . . the broth is so clear, the wontons so rich, and the container so reusable.


  20. pixen on June 11, 2009 at 1:30 pm

    Oooh yes, I believed you. There’s always new things we haven’t tried since its existent but better late than never! I never tasted Blue cheeses, goat cheese or Camembert (au lait cru) even though it’s available in my local supermarkets until 11 years ago. Now, everyone has to fight with me 😀 You can count me in your group!


  21. Kerstin on June 11, 2009 at 6:54 pm

    Oh no, you’ve been missing out – Chinese is soo good! I’ve never had Taco Bell, which seems to shock people for some reason.

    Lovely sweet and sour chicken, it’s making my tummy grumble!


    • Michelle on June 11th, 2009 at 7:05 pm

      Kerstin – It is surprising that someone hasn’t had Taco Bell! I guess I’m not completely alone in missing out on some things. But really, you’re not missing out, Taco Bell is pretty bleh 😉


  22. Elinoar on June 11, 2009 at 10:22 pm

    Your dish looks great. Going to prepare it next weekend.

    Elinoar – Israeli food blog


  23. pigpigscorner on June 12, 2009 at 2:30 pm

    I’m glad you like Chinese Food! Your dish looks so delicious! I can’t wait to have some with rice!


  24. Amber on June 14, 2009 at 10:42 am

    Looks delicious Chelle. I am glad you finally ate some Chinese food. 🙂


  25. Debby on June 19, 2009 at 12:24 am

    For someone who is a virgin to Chinese food, this recipe rocks! I have lots of firsts to conquer myself… one bite at a time. I am SO making this. Thanks! I’ve been looking for a simple recipe and this one sounds wonderful.


  26. Mary Teresa on June 28, 2009 at 9:23 am

    Just found your site while touring food blogs. Totally trying this recipe first of all. Second of all. Egg rolls are totally not as tricky as they seem. I haven’t made traditional chinese style yet, but make southwestern ones all the time. They’re a snap!


    • Michelle on June 29th, 2009 at 9:23 pm

      Hi Mary Teresa, thanks for the encouragement on egg rolls. I can’t wait to give them a try!


  27. Eileen on July 2, 2009 at 1:14 pm

    We made this for a family gathering over the weekend and it was a HUGE hit! It is delicious! Thanks so much for all these amazing recipes, our family is eating very well these days 🙂


    • Michelle on July 2nd, 2009 at 1:26 pm

      Hi Eileen,

      So happy to hear that your family enjoyed this dish. Thanks for coming back and letting me know! So glad that you’re enjoying the blog 🙂



  28. lilslim on July 6, 2009 at 3:17 pm

    You’re just now trying chinese food! It’s one of my favorites…your version looking tasty! The sauce looks rich and the texture of the chicken (though in sauce) looks crisp. What a plus! I’m very impressed that you chose to use brown rice instead of white rice in your recipe. My daughter and I make chinese food at home and let me tell ya…it’s a winner! We use Kikkoman soy sauce and LaChoy sweet and sour sauce from our local grocery for an authentic chinese food flavor. Would you happen to have a recipe for Hot Braised Chicken sauce? Thanks!


  29. Jennifer on July 12, 2009 at 8:35 pm

    I just made this for dinner and it was absolutly delish! Just like chinese takeout! I wanted a short cut, so I cooked the chicken at 400 degrees for 30 min and they turned out great. Thanks for the great recipe!!


  30. Debs on July 17, 2009 at 1:06 pm

    You’re right, I don’t believe it. Chinese food is my favourite and anyone who knows my blog also knows I cook it regularly and could eat it every day. As chinese food is new to you, why not take a look. If you like sweet & sour, you’ll love my crispy shredded beef recipe. Love your blog BTW, I’m just starting to get to grips with bread baking and hoping to take inspiration from you, Debs.


  31. Suz on July 23, 2009 at 9:48 pm

    This is so good. makes me wonder why I never made sweet and sour myself before. A co-worker shared your blog with me and this recipe but I didn’t know it was yours until I was scrambling trying to remember the sauce and your blog came up in a google search. I know she got the recipe here!!! My husband thanks you 🙂


  32. Peggy on July 27, 2009 at 7:29 am

    What an amazing discovery, eating Chinese for the 1st time! Recipe looks great, and although it’s not Chinese, but Japanese, if you’re looking for a quick and easy fix for the weeknight, check out my blog for a simple Chicken Teriyaki recipe!


  33. Luke on August 17, 2009 at 8:34 am

    Thank you SO much for this recipe. I’ve made it 2 times now, and it is a rare “5/5” (5 people in the 5 people of my family enjoy the same meal). Now the problem is doubling, quadroupling, etc.-ing my batch next time…


    • Michelle on August 18th, 2010 at 7:52 pm

      Hi Luke – I’m so thrilled that this is a winning recipe with your family! I think that doubling or quadrupling should be relatively easy and can’t see that it would cause any issues with the ingredients. Let me know how it turns out!


  34. Lauryn on September 9, 2009 at 10:44 am

    I just posted about this recipe! Absolutely loved it!!! Thanks for sharing!!


  35. Jodi Ann on October 9, 2009 at 6:09 pm

    OOo that looks great. You should try crab meat rangoons and chicken and broccoli. I have been trying to find good recipes for these for years!


  36. Shannon Wallace on October 15, 2009 at 6:20 pm

    Fantastic recipe!!! Thanks for sharing!! This was an absolute hit with the family. :o) No more take-out Chinese when I can make just as good if not better here at home for super cheap!

    Next time, I’m going to lessen the sugar by a bit and add a 1/2 cup or so of fresh squeezed orange juice and zest so that we can have orange chicken!


  37. Belle on October 22, 2009 at 11:50 am

    Tried this last night and loved it! Always a good thing when the hubby approves! 😉 Can’t wait to try it with orange juice!


  38. DerKommissar on December 10, 2009 at 11:25 pm

    I ended up with scrambled-eggs chicken. : (


  39. norwegianne on January 1, 2010 at 4:12 am

    We made this for New Year’s Eve, and it was wonderful – so good that we couldn’t eat more until the next year came 😉

    We ended up doubling the sauce after seeing the first batch of sauce, though, and the next time we’ll probably triple it. We added a bit less vinegar and a bit more sugar, to the second batch, as the first turned out a bit too sour for our taste.

    It was yummy, though, and a shame there were so few leftovers.


  40. Lisa T on January 3, 2010 at 7:27 pm

    Wow! I made this tonight for my dear husband, a man who did grow up on fast food because his dear Mother didn’t cook, and guess what he said? He said it was better than LeeAnn Chin, our local Chinese, and also that he could eat it EVERY DAY because its that good. What praise!

    I would agree with others that I would at least 1 1/2 or DOUBLE the sauce. I was scraping the bottom to get a few last drips of sauce.

    The cornstarch coating scares me and a lot of it fell off in the oven, but I think it was due to my technique and I’ll be more careful next time!

    Thanks so much for a great recipe! I can’t wait to try the others from your Top 20 of 2009!


  41. nori on January 8, 2010 at 10:25 pm

    this is incredible! i couldn’t believe how easy it was to make. i can’t wait to change it up and make it orange or lemon chicken. thank you for the recipe!!!


  42. Chanelle on January 27, 2010 at 8:16 pm

    Thanks so much for this recipe. It came out perfectly. The other thing I wish I could have done was make extra sauce. It’s perfect the it is and was a hit with my family they couldn’t believe I made something like this and I will make it again it was simple and easy


  43. Amy on February 6, 2010 at 5:02 am

    I had this recipe bookmarked and just got around to making it. My whole family absolutely loved it! The sauce was perfect. Thank you so much!


  44. Amy on February 14, 2010 at 6:49 pm

    Tried this tonight to celebrate the Chinese New Year. We loved it. thanks for the easy, great tasting recipe!


  45. amanda on March 11, 2010 at 1:34 pm

    This was so awesome. even my 15 yr old cousin asked if I could cook this atleast once a week. A big hit in our house thanks to you.,


  46. Lisa on May 13, 2010 at 8:49 am

    I made this last night and it was unbelievable!!! Definitely restaurant quality. My husband and daughter loved it. I would definitely make this for a party. I doubled the sauce and it was the perfect amount to serve over the rice. Thanks for the amazing recipe.


  47. Joan on June 5, 2010 at 9:43 pm

    Wonderful recipe and one I will make again. The only thing I would do different is to double the sauce recipe.


  48. Amanda on June 8, 2010 at 7:32 pm

    This was really good! I think I will make a second batch of the sauce next time and cook it down on the stove cuz it needed more sauce for the rice. It took me probably closer to 45 minutes to cook the chicken prior to the hour bake. The best part of it was when my 6 yr old son said “wow, that looks good!” He normally has everything looks gross and doesn’t want to try it. Both kids (3 and 6) ate it all up and said to keep the recipe!


    • Michelle on June 18th, 2010 at 4:07 pm

      Hi Amanda,

      So glad you and your clan enjoyed this! And I agree – you can never have too much sauce!


  49. Shelly Knight on June 11, 2010 at 4:38 pm

    I made this last night, and while it’s not an easy, weeknight meal it was really good! I added diced onions and peppers and that was a nice addition. What type of rice does everyone use with Chinese food? I only had long-grain and that wasn’t a good fit. Thanks for sharing this delicious recipe, Michelle!


  50. Pingback: What’s for Dinner? « Denver Mama

  51. Holly B on June 13, 2010 at 3:54 pm

    Loved this chicken, it was so easy and the sauce is amazing..my husband was skeptical but we both loved it and definitely would make again!

    @Shelly Knight – I made this last night and used the frozen Steamfresh Brown Rice. A-mazing! If you’ve ever been to PF Changs the rice comes out very similar..very nutty and goes great with this recipe, and quick and easy.


  52. Ciska on July 30, 2010 at 4:32 am

    I saw this recipe yesterday and decided to make it for dinner – huge problem, I now want to make it for dinner every night! My husband loved it, my in-laws dropped in when we were having dinner and even though they already had their dinner my FIL had a plate of this too. My FIL invited us to dinner at their house next week and said he’d get the ingredients then I can make this again 🙂

    It’s totally worth the time it takes to make.


  53. Tanya on August 1, 2010 at 6:31 pm

    I really like reading your blog and haven’t seen a recipe I didn’t like. Upon coming across this sweet and sour chicken recipe I knew I had to try it. Delicious! Thanks.


  54. Marissa on November 10, 2010 at 8:49 am

    Thanks so much for this delicious recipe! I made it recently and just posted it on my blog here- everyone loved it and its SO easy! 🙂





    • Michelle on November 10th, 2010 at 3:23 pm

      Marissa – Your chicken looks awesome! Isn’t this delish? So glad you loved it!


  55. Erin R on December 13, 2010 at 5:33 pm

    Making this right now … smells wonderful and had a great time making this with my 2 1/2 yr old son … he help cover the chicken in cornstarch … was messy but great!


  56. Lyss on January 1, 2011 at 2:15 pm

    I’ve had this recipe bookmarked for months, finally gonna try it out tonight with some brown rice/veggie stir fry! Looking forward to eating it.


  57. Pingback: Cashew Chicken Recipe | Chicken Recipe | Brown Eyed Baker

  58. Pingback: Cashew Chicken Recipe | Chicken Recipe | Brown Eyed Baker

  59. linda on January 13, 2011 at 7:34 pm

    too funny…just finished the dinner dishes from chinese takeout…thinly sliced white meat chicken with snow pods & water chestnuts in a brown sauce…it is always great takeout.
    i will defintely plan on making your recipe!


  60. Jessica on January 14, 2011 at 8:30 am

    I made it last night and it turned out great. I browned the chicken in 4 batches instead of 2 to get a nice crust on the pieces. I doubled the sauce, and cooked half of it on the chicken and half on the stove top. Served with rice and veggies. Even though BF had to work late, and his dinner had to sit for a while until he he got home – he said it was better than take out.


  61. Pingback: February goal checkin « Musings of an Abstract Aucklander

  62. Pingback: Sweet and Sour Chicken » Art + Food + Life

  63. Jessica on February 14, 2011 at 11:45 am

    My kids love sweet and sour chicken so I am hoping to make this tonight. One problem – I used all my white sugar baking sweets! Would brown sugar work? Thanks so much!


    • Michelle on February 14th, 2011 at 7:47 pm

      Hi Jessica – I think you could sub brown sugar, just know that it will be a little sweeter than if you used regular white sugar.


  64. sally on February 14, 2011 at 4:14 pm

    The sweet and sour chicken was a huge hit!!! i was really surprised at how tasty it is!! This recipe is a keeper.


  65. Courtney @ The Cozy Home on February 20, 2011 at 6:31 pm

    I tried this the other night and it was fabulous! Do you happen to have a delicious fried rice recipe as well? This recipe went straight into my recipe box and I can’t wait to make it again!


    • Michelle on February 22nd, 2011 at 8:11 pm

      Hi Courtney, so glad you enjoyed this recipe! I haven’t mastered fried rice yet, but it is definitely on my list. Stay tuned! 🙂


  66. Debbi on March 6, 2011 at 11:25 am

    Hey Michelle! Just tried this last night- it was so good 🙂 Thanks for sharing!!!


    • Michelle on March 8th, 2011 at 1:34 pm

      Hi Debbi, Yay! So glad you liked it!


  67. Renee on March 18, 2011 at 12:38 pm

    I bookmarked this recipe to try someday. Today was the day! I LOVE it! Yummy! I made it for tonights dinner, but I think I’ll be having it for today’s lunch first LOL. Thanks for posting this recipe, I will be making it again and again!


  68. Pingback: Yummy Food | Boosie's Blog

  69. Pingback: Go-to dinners « Musings of an Abstract Aucklander

  70. Beth on March 27, 2011 at 10:12 pm

    Thank you so much for such a great recipe. I just made it tonight and my husband said it was the best meal I have ever made! I cooked snowpeas and water chestnuts to go with it, and served it with short grain brown rice. It tasted better than any Chinese takeout I have had. Can’t wait to try more of your recipes! Thanks again.


  71. Amy on March 29, 2011 at 8:12 am

    Ok, THIS is amazing!! My husband said it was the BEST Chinese he has ever had. Definitely a keeper.


  72. Rachel on April 20, 2011 at 9:01 am

    This was delicious! Taste was spot on and it disappeared VERY quickly.
    My sauce didn’t seem to completely thicken up though, any suggestions?


    • Michelle on April 20th, 2011 at 10:50 am

      Hi Rachel, Hmm the only thing I could think is that the oven wasn’t hot enough, but any oven should be hot enough to cook down that sauce. Perhaps accidentally too much vinegar or soy sauce thinned it?


      • Rachel on April 21st, 2011 at 11:20 am

        Hmm… I made multiple batches at once, so there was plenty of room for a math error there. Thickened sauce or no, I’ll be making this again. I’ll make sure to pay a little extra attention to how much liquid I put in next time. Thanks!


        • Heather S. on January 30th, 2012 at 11:34 am

          I had the same problem. I added about a cup of cornstarch with water to the sauce and heated it before adding to the dish and it ended up thickening up nicely. I also only cooked it for half an hour


  73. Chelsea on May 2, 2011 at 8:42 pm

    I served it with homemade crab rangoons and broccoli. This one is going into the weekly rotation! Absolutely amazing!


  74. ShopCookMake on June 1, 2011 at 12:41 pm

    I just made this! Delicious!


  75. ArrorpBopeved on June 1, 2011 at 5:24 pm

    Hello, Drugs And Doctors [url=http://goseeslocounty.com/]buy esomeprazole online[/url] Nexium is a medication that is known as a proton pump inhibitor. http://goseeslocounty.com/ – generic esomeprazole


  76. Reeza on June 28, 2011 at 11:06 am

    Okay so I was a little skeptical about this recipe. I thought,’Can it really taste like take-out?’. Was I ever WRONG – this tastes exactly like take out but better because it’s homemade! It is a definite make again – plus it’s super easy to make! Since I am on a gluten free diet, I converted it to gluten free ingredients and it was delicious! Thank you, thank you!


  77. CatherineH on July 7, 2011 at 2:49 pm

    I just discovered this recipe and I made it last night. I am definitely making it again. It’s so simple and delicious!! Thanks so much!!


  78. Pingback: Top 10 Main Dish Dinner Recipes | Brown Eyed Baker

  79. Mallory @ total noms on July 12, 2011 at 8:32 am

    I just made this last night after you posted it in your top 10 dinners- and it was PHENOM! Thank you!


  80. Lynn G. on July 13, 2011 at 11:41 pm

    This was fantastic! We had it tonight and it’s already made it’s way onto my blog. Thank you, thank you, thank you!


  81. Jennifer G. on July 14, 2011 at 7:56 am

    I came across this recipe as few days ago and made it for dinner last night. Can I just say…OH. MY. GOODNESS. Thank you so much…it was awesome!


  82. Maopa@Luscious Deals on July 16, 2011 at 12:28 pm

    I loove Chinese food!! We’re definitely trying this recipe for dinner tonite, I like that it’s simple and not a ton of oil to fry it in..thanks so much for sharing!


  83. Tyonni on July 26, 2011 at 9:20 pm

    Found this recipe and love it! Making it again right now 🙂 I have been using egg white’s only because I felt with whole eggs it was coming out like scrambled egg coated chicken, at least for me. Next time I am going to add orange juice, orange zest and chili pepper flakes to make a spicy orange chickenversion. Thank you for the recipe.


  84. Erin on July 31, 2011 at 5:01 pm

    We love this recipe! It is exactly what we were looking for. Thanks so much for posting it. The only slight changes we made were: adding a tbspn of toasted sesame oil into the oil for frying them off to add a little more asian flavor and we use egg beaters rather than whole eggs for the dip (which doesn’t change the chicken in anyway, we just prefer egg beaters). Thanks again!


  85. Kacey on August 3, 2011 at 7:57 pm

    Just made this tonight along with my homemade fried rice…very good! Thanks for this recipe. I used 1/4 cup of brown sugar and 1/2 cup white sugar as I was low on granulated sugar…yum!


  86. Lizi Z on September 4, 2011 at 7:03 pm

    Oh, wow! This was AMAZING! I’ve made zillions of recipes from blogs, but this is the first time I’ve ever jumped online right after dinner to post a comment about how good the food was! To make it easier for frying and flipping, I cut the chicken into large strips instead of small pieces, which I will definitely do again. I also doubled the sauce and am very glad I did. We had ours with brown rice and broccoli. We’ll be having this again! Thanks!


  87. Brittney on September 6, 2011 at 1:51 pm

    We are making this dish tonight! Excited to see how it turns out! Will let you know!
    Peoria, AZ


  88. Amanda on September 14, 2011 at 6:55 pm

    Absolutely deliscious!!!! Will definately make again though I think I will double the sauce next time!!!


  89. Jen on September 20, 2011 at 10:58 am

    Made this last night, it turned out great! I used two smallish chicken breasts (about 3/4 of a pound), a red bell pepper, two carrots, and some fresh pineapple chunks I had in the fridge (maybe 1 – 1.5 cups?) Also doubled the sauce, but I only used 1 cup of sugar total, which was plenty. We liked how the “sour” in “sweet and sour” really came out, unlike a lot of take-out Chinese sweet and sour which is just overbearingly sweet. Will definitely make this again. Only thing I’d do different is to add the veggies half way through instead of at the beginning so they don’t cook down quite so much. 🙂


  90. Anna on October 14, 2011 at 10:34 pm

    The reward at the end of this recipe was dead silence as my dad and brother ate. This was really delicious and easy to make. I used a frozen vegetable mix similar to yours but used brown basmati rice which is my new fav. My brother hates brown rice but he liked this. It only took 30 mins. in the oven and next time I’ll double the sauce for sure. Definitely will make again! Thanks a bunch!


  91. Pingback: I need help! - General Support and Chat - MilitarySOS.com

  92. ren on October 26, 2011 at 8:17 pm

    i just made this and its AWESOME. i never want to order chinese with the crappy red glaze on the side ever again!

    just one thing… i made a half batch of this, and it came out very well except there are some hard blackened bits of the sauce on the chicken that are burned/caramelized and kinda chewy? i put it in the oven for an hour but i have a gas stove which might be hotter, do you think i should take it out sooner next time?


    • Michelle on October 31st, 2011 at 12:46 pm

      The oven could definitely be running hot. If you don’t have one, I highly recommend an oven thermometer!


  93. Suzanne on November 3, 2011 at 4:54 pm

    Would love to try this………wonder if it can be cooked totally on a stove in a skillet? My oven is broke… 🙁


  94. Pingback: Dark Chocolate Cupcakes with Peanut Butter Frosting | Brown Eyed Baker

  95. chloe on November 7, 2011 at 9:15 pm

    this turned out great and i didnt have to go to the store to get anything i had all the ingredients already!


  96. Hg on November 10, 2011 at 9:38 pm

    Made this for dinner tonight with fried rice… It was a huge hit!!! Absolutely delicious!!!


  97. Nicole on November 18, 2011 at 10:12 am

    I am so happy that I tried this recipe last night! My boyfriend absoulty loved it and so did I! Tonight Im going to try the beer and brown sugar kielbasa and sauerkraut. I think you should try making those eggrolls next!


  98. Pingback: sweet n sour « Milk Plasma on Toast

  99. Cindy on December 8, 2011 at 8:05 pm

    Looks wonderful! My Star wanted a sweet and sour chicken meal for tomorrow’s dinner and I do not have one, as I have never attempted to make this dish. This is what’s for dinner tomorrow night 🙂


  100. sam on December 18, 2011 at 8:46 pm

    i dont know whats wrong with me, but every time i fry with oil it splatters everywhere and i am so scared. the chicken browned decently but when i took it out of the oven, it was dry and overcooked. the sauce was nice though.


  101. Anne Marie Bluhm on December 19, 2011 at 5:49 pm

    Can the sweet and sour chicken be made earlier in the day and then reheated? If so, what temperature and time to reheat. Having an appetizer party and need to have food ready to reheat.


    • Michelle on December 20th, 2011 at 12:48 am

      Hi Anne, I’d say you could fry the chicken before hand and make the sauce, and then combine the two and bake as directed.


  102. Natalie on January 7, 2012 at 8:13 am

    I’m sure America has its own special Chinese food, but COME TO CHINA!!!!!! I’m Chinese and I’ve never had General Tso’s chicken. Egg rolls aren’t that common here but I promise, if — no, WHEN — you come to China and/or Hong Kong, I will give you real Chinese food that’s amaaaazzzziiiiiiiinggggggggg. 🙂


  103. Jessica Riina on January 12, 2012 at 11:39 am

    This was AAAAAAAmazing. My husband was so impressed! Definitely a keeper in our family. I will make extra sauce for rice. Thanks!


  104. Ash on January 16, 2012 at 3:01 pm

    BEST RECIPE EVER!!!!!!!! I tell everyone about it. It is by far better than any restraunts!! DEFINITELY my familys favorite.


  105. Joan on January 17, 2012 at 7:41 pm

    This came out so good!!! Of the many recipes I’ve tried from cooking/baking blogs, this is the first one that I felt I had to comment on – it was that delicious! Thanks so much 🙂


  106. Pingback: Sweet and Sour Chicken « ortsofsorts

  107. Mahogany on January 25, 2012 at 7:58 pm

    The best sweet and sour chicken recipe ever! I made one little adjustment, I add 1 tbsp of sweet chilli sauce to the sauce.


  108. Heather S. on January 30, 2012 at 11:31 am

    I made this last night, and the sauce was too thin on the trial batch I made. It ended up just burning all over the dish and not properly coating the chicken. I doubled the sauce and I added about a cup of cornstarch with water to the sauce, heated the sauce, then added it to the chicken. I also reduced cooking time to only half an hour. It turned out great! Thanks for the recipe!


  109. Pingback: 75 Valentine’s Day Recipes | Valentine’s Day Desserts | Brown Eyed Baker

  110. Pingback: Last-Minute Valentine Recipes | CulinaryChat

  111. Lily on February 17, 2012 at 9:12 pm

    I made this for dinner tonight and it was fantastic! I underestimated the amount cornstarch I had, so I dredged in a mix of cornstarch and flour. This didn’t seem to make a negative difference. I also added about 2 teaspoons of Sriacha to the sauce and it added just the right amount of heat.


  112. Sarah on February 24, 2012 at 1:08 pm

    I made this last night and it was so good! I’m not the most experienced cook, so it probably took me longer than most people to make this. I was halfway hoping that my boyfriend wouldn’t like it so I wouldn’t make it again (lol), but he said he thought it was really delicious and the best thing I’ve ever made! Guess I’m stuck now! LOL. I thought it was a little time-consuming to make for a weeknight meal, so I may try to make the sauce and fry the chicken ahead of time as mentioned in some earlier comments…that would make it a super EASY weeknight dinner. I was wondering two things though: (1) do you have any nutritional/fat/calorie information for this receipe, and (2) I probably will double the sauce next time (so there is more to use with rice on the side) and saw some references in the comments to “cooking down” the sauce…can you tell me the purpose of doing that, and how you would do that? Thank you so much for this recipe!


    • Michelle on February 24th, 2012 at 10:23 pm

      Hi Sarah, Unfortunately right now I don’t have any nutritional info on the recipe, but that’s something that I’m working on adding to all recipes on the site, so stay tuned! Cooking down the sauce refers to simmering it, uncovered, until it thickens and reduces in volume. I’m glad you enjoyed the recipe!


  113. Bonnie on February 25, 2012 at 10:24 pm

    I had high hopes but I was really disappointed with this recipe. It was OK, not great.


  114. Pingback: Sweet and Sour Chicken | Sweet and Saucy

  115. Linda on March 14, 2012 at 5:28 pm

    This was sooo good. I mixed the eggs and cornstarch together to avoid “fried” eggy chicken and it came out crispy and delicious! Double the sauce, heck double the recipe it is THAT good! A much more economical way for my family to enjoy chinese food…Thank you!


  116. Andrea on April 10, 2012 at 9:03 pm

    I made this tonight and it was amazing! Definitely keeping this on the monthly rotation. Thank you!


  117. Marie on April 17, 2012 at 3:11 pm

    Simple and easy. I tried this recipe but the only variation I did was adding pineapple.


  118. Harshad on April 25, 2012 at 4:20 am

    Amazing recipe…. Im eating it as im typing. Just made a few ammendments…
    Added Worcestershire sauce and baked for 30 min…. Yummy.


  119. Harshad on April 25, 2012 at 4:23 am

    and yeah, added some chilli flakes as well… since i like it hot.


  120. Christina on May 1, 2012 at 4:43 pm

    This looks great! Any thoughts on how to spice it up some?? I love spicy food!


    • Michelle on May 2nd, 2012 at 12:17 am

      Hi Christina, I would add some red pepper flakes to the sauce!


  121. Mehak on May 8, 2012 at 1:57 pm

    I made this today and it came out amazing!!! My younger brothers/picky cousins loved it…AND I’m terrible in the kitchen..85% of what I try never comes out right but this was perfect…I followed your recipe exactly as it is! Thanks so much!!!!


  122. Pingback: Better Than Takeout: Replacement Foods Pt. I | Excerpts of Awkwardness

  123. Pingback: Coconut Cream Pie Recipe

  124. Meghan on July 30, 2012 at 3:42 pm

    I LOVE Chinese food. My husband and I moved to a small town with no good Chinese restaurants. This recipe is so good I don’t even miss take out. I use pineapple juice instead of vinegar and ginger instead of garlic powder. Seriously lick your plate clean delicious!


  125. Alicia on August 19, 2012 at 1:43 am

    I just discovered your blog today and let me tell you I am amazed. But I couldn’t imagine growing up without Chinese food (although I grew up in a predominantly Asian area). I would suggest hot pot as one of my favourite Asian dishes, so delicious and very healthy!


  126. Liz on September 11, 2012 at 9:03 pm

    Just made this tonight, and it was/is DELICIOUS!!! The first words out of my fiancé’s mouth (after greeting me, lol) when he home from work was “Holy cow it smells great in here, when is it ready? Then, after his first bite, a simple “wow”, said it all! A definite make again, and (I think) a great dish to keep in mind for winter “potluck” dinners!


  127. ashley on September 12, 2012 at 8:34 pm

    love this added a little more sugar to the sauce and made it sessem chicken:)


  128. Evonne on November 4, 2012 at 5:50 pm

    Can a substitute the chicken for pork?? Would I have to change cooking time??


    • Michelle on November 6th, 2012 at 2:37 pm

      Hi Evonne, Are you asking if you can use pork instead of chicken? You could try it, I have not, so I can’t advise on cooking time.


      • Evonne on November 6th, 2012 at 5:11 pm

        I used pork instead of chicken. Followed your directions the same, I had pork chop suey cuts. I cut the time to only 30 mins because I didn’t want the pork to dry out. Turned out really good! My family loved it!


  129. Sarah Jane on December 1, 2012 at 7:45 pm

    My husband and I love this recipe, when we started dating, he told me that he did not like Chinese food! But he loves stir-fry, chicken lo mein, egg rolls, and this sweet and sour chicken, so I am pretty sure that he just had never had Chinese food and was just scared of it lol, thanks for the great recipe.


  130. Susan on December 3, 2012 at 11:37 am

    If you have little experience with ‘authentic American-Chinese food, then how would you know if a dish is good or not?


  131. Pingback: Dinner Menu: Sweet & Sour Chicken | Naturally Kristi

  132. Kathryn on December 28, 2012 at 9:20 am

    We tried your sweet and sour chicken. I have to admit I was not sure because of the ketchup, but it was delicious! I can see us getting addicted to this recipe. Thank you.


  133. Pingback: Easy weeknight dinnersNZ Muse

  134. Pingback: Sweet and Sour Chicken |

  135. Amanda on January 21, 2013 at 8:21 pm

    We made this for the second time tonight. The first time we made it as written and I thought the chicken was a bit over cooked and dry. Tonight we got the chicken browned and realized our kids didn’t have the patience to wait an hour while it cooked. So we put the chicken in a skillet with the sauce and reduced it for about 5 minutes and cooked the chicken through and made the sauce sticky and perfectly done! I think this is how we will make it from now on.


  136. Pingback: Sweet and Sour Chicken « Carrots Morgan

  137. Kathryn on January 25, 2013 at 3:48 pm

    OMG I thought I lost the recipe for your sweet and sour chicken we adore! Panic and then I had it Favorited on my bar but it was another website and kept telling me there wasn’t a recipe there ARRG Then I looked at the websites I favored and there you were THANK GOD! My family kept asking me when I was making it and when I said I lost the recipe I got some dirty looks : )


  138. Theresa on February 10, 2013 at 6:15 pm

    Made these as a “trial run” for my husband’s 50th birthday celebration…as good or better than any I’ve ever eaten. Husband agrees; they will definitely be a hit at his party!


  139. Angela on February 13, 2013 at 8:12 pm

    I made this tonight and it was MEGA hit with my family, and let me just add I have the PICKIEST mother in the world!!! Thanks so much for your recipe!


  140. Sharon on February 25, 2013 at 1:32 pm

    My fav. Chinese is boneless almond chicken,can’t seem to find a receipt. any ideas?


  141. Kate on July 9, 2013 at 1:04 pm

    This is the best!! Way better then take out. My boyfriend requests it over and over!


  142. Laura A. on August 7, 2013 at 7:45 pm

    Oh my good gravy best stuff ever! Made for my family and I could eat the entire pan myself! Next time I think I am going to add some red pepper flakes to spice it up!


  143. Jolene on September 26, 2013 at 10:42 pm

    I have never made anything like this before. And it was SO GOOD!!! And relatively easy to make! THANK YOU FOR THIS RECIPE! Love love loved it!


    • Jolene on September 26th, 2013 at 10:44 pm

      Oh yea, I added red & green peppers as well as pineapple! Served over rice and ate with broccoli too! Yum!


  144. Pingback: Sweet and Sour Chicken | The Spiffy Cookie

  145. Pingback: 11 Take-Out Recipes | The Little Waffleflower

  146. Tammy on January 20, 2014 at 1:34 pm

    Why does the chicken have to be cut up in chunks. Can’t we make this with whole breasts and legs and thighs? Thank you.


    • Michelle on January 21st, 2014 at 11:09 am

      Hi Tammy, Because that’s the way that the dish (sweet and sour chicken) is traditionally served – chunks of chicken, coated in sauce. I do not know how this particular recipe would work using whole pieces of chicken; I have never tried it that way.


  147. Danielle on January 22, 2014 at 6:34 pm

    I just cooked this tonight and my family likes it. 😀 (They’re picky, so yay for finding food they like).


  148. Diana on February 2, 2014 at 6:14 pm

    I am looking for a recipe I had a few years ago and cannot find it.
    It is ramen noodles,chinese cabbage(napa cabbage),sunflower seeds
    Then there is a sauce with veg oil,soy sauce and sugar but I forget the amounts of these ingredients. any help would be greatly appreciated.


  149. Pingback: Yummy Cake » 140 Valentine’s Day Recipes

  150. Pingback: Valentine’s Day Recipes | Breakfast, Dinners and Desserts! | Brown Eyed Baker | Appliance Repair

  151. Pingback: Best Pinterest Posts » 140 Valentine’s Day Recipes

  152. Pingback: 140 Valentine’s Day Recipes | Kitchen Gadgets for Cooking

  153. Bran on April 2, 2014 at 1:39 pm

    I came across this recipe the other day while looking for sweet and sour chicken on Pinterest. My family (husband, in-laws, son) LOVED IT. It was perfect on plain white rice. I am a vegetarian so I followed the exact same recipe but used extra firm tofu instead of chicken and it was incredible. I only had to bake it for about 40 mins for the tofu. With thin sliced tofu you could barely notice that it wasn’t chicken. I will use this recipe again and again.


  154. Pingback: Elegant Cakes – Soft Pretzel Nuggets with Spicy Cheese Dipping Sauce

  155. Shelley on June 24, 2014 at 6:17 pm

    I just made this but substituted tofu for the chicken for my vegetarian daughter…still scrumptious


  156. Pingback: Sesame Chicken & Cauliflower | The Spiffy Cookie

  157. cecilia on October 15, 2014 at 11:15 pm

    Thanks so much for this recipe! It was a definite hit with my husband who happens to be a big fan of Sweet and sour chicken.


  158. Ayserezli on August 3, 2015 at 11:42 am

    Looks tempting. Could you please tell if this works for other parts of the chicken, or this HAS to be a breast. And also, how much is a “cup” in terms of grams? Cornstarch is a must? What if I can only get potato starch?


    • Michelle on August 5th, 2015 at 11:12 am

      You can use other parts of the chicken. I think potato starch would work; tapioca starch would be even better! 1 cup of cornstarch = 112 grams. (There is no cups to grams equivalent, as each ingredient has a different volume)


      • Ayserezli on August 5th, 2015 at 5:33 pm

        Wow, thanks a lot! What I guess I couldn’t make clear is that how much water (as a most common thing in the world) does a cup you are referring to holds. I am relatively new to cooking, so I am just learning this.


  159. Jenn on February 8, 2016 at 1:22 pm

    This was a wonderful tasting recipe, well worth the time to get it to the table. The only thing I did different was use olive oil instead of canola and I didn’t have any chicken breasts so I used thighs.. Using thighs, I didn’t need to bake it for an hour to finish the chicken. If I had sriracha, I would have added a bit of that as well as it could use a touch of heat! This is a keeper and I will make again.
    I see that some of the comments are from 2010 so I thought I would let you know that I found this recipe on Yummly. 🙂


  160. Ruth brody on April 21, 2016 at 9:58 am

    What is blah about Mexican food? Chinese is my fave but Taco Bell bean burrito is good too


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)