Homemade sweet and sour chicken is quick, easy, and SO delicious. Make this irresistible chicken dinner tonight instead of calling for take-out!
Guys. I love so many chicken dinners, I don’t think I can count them all…and this sweet and sour chicken might just be my new favorite.
The chicken coating and sauce is all homemade, but don’t let that scare you! The steps to making this sweet and sour chicken are easy to follow, and the ingredients list is pretty short.
I love serving this incredible chicken with edamame and fried rice. If you want to have a little more fun with it, definitely serve this sweet and sour chicken with pineapple fried rice! It makes a perfect summery dinner.
Oh, and I should mention – this recipe is WAY better than takeout! I know everyone loves takeout or food court Chinese chicken, but I promise you, this homemade recipe is so much more delicious. And far less greasy!
Ingredients for the chicken coating:
- Chicken breasts
- Salt and pepper
- Canola oil
Ingredients for the homemade sweet and sour sauce:
- White vinegar
- Soy sauce
- Garlic salt
See? Simple ingredients that won’t break the bank!
Can I substitute the chicken?
If you’re trying to enjoy a meatless Monday, this recipe will still work for you! Substitute the chicken with tofu for a vegetarian friendly meal. Just be sure to bake it according to the package, not according to how I bake the chicken.
How long will it stay fresh?
In an airtight container in the fridge, sweet and sour chicken will stay fresh for up to 4 days.
When you’re ready to eat it, I recommend popping it back in the oven for just a few minutes. In the microwave, it will lose its texture and the coating might get a little mushy.
Can I freeze it?
You sure can! Sweet and sour chicken will stay fresh in the freezer for about 3-4 months. Just make sure to keep it in a trust airtight container so it doesn’t get freezer burn.
When you’re ready to eat the chicken, there’s no need to let it thaw. Simply pop it back in the oven and cook accordingly! Make sure to check on it every few minutes to avoid burning.
Here are some more take-out, fake-out recipes I always make at home:
Sweet and Sour Chicken
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
FOR THE CHICKEN COATING:
- 3-4 inch boneless skinless, chicken breasts, cubed into 1- pieces
- Salt and pepper
- 1 cup cornstarch
- 3 eggs, beaten
- 1/4 cup canola oil
FOR THE SAUCE:
- 3/4 cup sugar
- 4 tablespoons ketchup
- 1/2 cup white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Preheat oven to 325 degrees Fahrenheit and lightly spray cooking spray on a large rimmed baking sheet and set aside for later.
- Season your chicken cubes with salt and pepper, then in small batches dip the chicken cube in cornstarch. Set aside on a plate and continue until all chicken has been coated in cornstarch. Pop the plate in the fridge for 20 minutes. It'll help the cornstarch stick to the chicken.
- After chilling, heat up a large skillet with the 1/4 cup of canola oil or another neutral oil with a high smoke temperature. While the oil is heating up, dip the coated chicken in the beaten eggs then cook your chicken until browned but not cooked all the way through.
- Place your chicken on the prepared baking sheet.
- In a small bowl, whisk together all the ingredients for the sauce then pour evenly over the chicken.
- Bake chicken for one hour, turning the chicken every 15 minutes.
- Serve immediately with fried rice or plain rice.