Three bowls of sweet and sour chicken with rice and broccoli.

Sweet and Sour Chicken

This sweet and sour chicken recipe starts with a cornstarch and egg batter, is pan-fried, and then baked in a sweet and tangy sauce.
Course Main Course
Cuisine Asian
Prep 30 minutes
Cook 1 hour
Total 1 hour 30 minutes
Servings 4 servings
Calories 643 kcal
Author Michelle


For the Chicken

  • pounds boneless skinless chicken breasts cut into 1-inch chunks
  • Salt and pepper to taste
  • 1 cup cornstarch
  • 2 eggs slightly beaten
  • ¼ cup canola or vegetable oil

For the Sauce

  • ¾ cup granulated sugar
  • ¼ cup ketchup
  • ½ cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
US Customary - Metric


  1. Preheat oven to 325 degrees.
  2. Season chicken with salt and pepper.
  3. Place the cornstarch in a shallow bowl or pie plate. Place the eggs in a separate shallow bowl. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
  4. In a large skillet, heat the oil over medium-high heat. Again working in two batches, brown the chicken, turning it so that all sides are browned.
  5. Place the chicken in a single layer in a 9x13-inch baking dish.
  6. In a small bowl, whisk together the sauce ingredients and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
  7. Bake for 1 hour, turning the chicken every 15 minutes. Serve with rice and steamed broccoli, if desired.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Sweet and Sour Chicken
Amount Per Serving
Calories 643 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 2g 10%
Cholesterol 190mg 63%
Sodium 627mg 26%
Potassium 725mg 21%
Total Carbohydrates 71g 24%
Sugars 40g
Protein 39g 78%
Vitamin A 4.9%
Vitamin C 3.2%
Calcium 2.1%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.