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!

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Sweet and Sour Chicken


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.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Amber's Delectable Delights)

All images and text ©Brown Eyed Baker, LLC.