Enjoy this homemade take on a Chinese takeout classic!
Just about every other month, I get a hankering for Chinese fast food. One of our family favorites is sweet-and-sour chicken. There’s something about that tangy and sticky sauce that gets my taste buds going. Is it the healthiest meal? Heck no! Between the fat, food coloring (no sauce looks that red), and sugar, you won’t be running any marathons after a bowl of sweet-and-sour chicken. But you know what? Sometimes, taste trumps calories. And while my homemade take isn’t low-calorie, it boasts quality ingredients and a taste that likely rivals your local takeout.
Aside from being easy to make, my favorite part about this sweet-and-sour chicken recipe is how the crispy, golden chicken soaks up the delicious sauce. The mix of apple cider vinegar, ketchup, and sugar creates that balance of tangy and sweet we all like, while the garlic powder and soy sauce add umami.
There’s something so satisfying about making sweet-and-sour chicken at home. No need to worry about mystery ingredients, artificial colors, or high sodium—and I can adjust the sweetness to exactly how I like it. Plus, serving it hot from the oven means the chicken’s coating stays perfectly crispy—no soggy takeout boxes here! Now, if only I could figure out how to make my own fortune cookies…
Is Sweet-and-Sour Chicken Healthy?
In a word—kinda. While this recipe contains a fair amount of fat and sugar, it’s still a healthier option compared to takeout. The good news is that there are some simple ways to lighten the caloric load.
First, try using less oil. A nonstick pan works best here, as you don’t need much oil to achieve that crispy coating. Another option is baking the chicken, but if you have an air fryer, that’s your best bet—it delivers the same crispy texture without the excess oil. To reduce sugar, you can substitute honey or agave syrup, both of which are lower on the glycemic index.
Chicken thighs—the affordable alternative
I have a family of five, so I’m always looking for affordable ways to provide nutrient-rich meals. That’s why I often substitute chicken breasts with skinless chicken thighs. They’re an excellent alternative for this sweet-and-sour chicken recipe. Thighs are usually more budget-friendly than chicken breasts, so I can buy them in bulk.
But I don’t just buy them because they’re easier on my wallet. They’re also more forgiving—thighs stay juicy and tender even when I accidentally cook them longer than intended. I’m often helping kids with homework as I cook, so it’s nice to know that chicken thighs won’t dry out during study sessions! Chicken thighs are a win-win—affordable and foolproof for busy family dinners.
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper to taste
- 1 cup cornstarch
- 3 large eggs, beaten
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
INSTRUCTIONS
Prep
Season and coat chicken in cornstarch, then egg; fry until golden.
Mix
Combine sauce ingredients; pour over chicken.
Bake
Bake chicken at 325°F for one hour, turning occasionally.
Devour!
FAQs & Tips
While I think this recipe tastes best fresh, you can prepare the chicken and sauce beforehand. Coat the raw chicken in cornstarch and egg, then store it (uncooked) in your fridge for up to 2 days. When you’re ready, cook the chicken as instructed. The sauce can also be made ahead and should last in your fridge for up to a week.
Whether you make it ahead or not, leftovers should stay fresh for up to 4 days.
I don’t recommend it. For starters, store-bought sauce doesn’t bake well, at least in my experience. Plus, they tend to be overly sweet and lack the depth of flavor you’d get by making the sauce yourself.
My second-favorite pick would be rice vinegar, though white vinegar also works. Rice vinegar tastes slightly milder than apple cider vinegar, while white vinegar provides a sharper tang.
Serving Suggestions
When I make sweet-and-sour chicken at home, I still like to pretend that I’m ordering takeout. So, if you’re like me, then you’ll want to serve the chicken on a bed of steamed or fried rice. Oh, and we can’t forget about some crispy appetizers like wontons and egg rolls. You can also add a side of stir-fried veggies like asparagus to balance out the rich sauce.
Sweet-And-Sour Chicken Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- Salt and pepper, to taste
- 1 cup cornstarch
- 3 large eggs beaten
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Instructions
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Season the chicken pieces with salt and pepper. Place cornstarch in a large zip-top bag, add chicken and shake to coat.
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Dip the cornstarch-coated chicken pieces in beaten eggs.
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Heat oil in a skillet over medium-high heat. Fry the chicken until golden but not cooked through, about 2 minutes per side. Transfer to a baking dish.
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In a bowl, mix together sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder.
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Pour the sauce over the chicken in the baking dish. Bake in a preheated oven at 325°F for 1 hour, turning chicken every 20 minutes to coat with sauce.
Nutrition
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