Chinese Take-Out Style Sweet and Sour Chicken

Serves 4


1 lb boneless, skinless chicken breasts cut into 1-inch chunks

Salt and pepper, to taste

½ cup cornstarch

2 large eggs

1 tablespoon oil (I used coconut)

Ingredients for sweet and sour sauce:

¼ cup granulated sugar

¼ cup apple cider vinegar

2 tablespoons ketchup

½ tablespoon soy sauce

½ teaspoon garlic powder


  1. Preheat oven to 325 F. Lightly grease a 9×13 inch baking dish with cooking spray or oil.
  2. To make the sauce, whisk together all ingredients and set aside.
  3. In large bowl, sprinkle chicken with salt and pepper. Pour cornstarch over chicken, and stir to ensure all is coated.
  4. In a separate medium bowl, place egg whites. One-by-one, dip cornstarch-coated chicken into eggs.
  5. Heat tablespoon of oil in large pan over medium heat on the stove, and transfer chicken to “fry” chicken until golden brown, about 2 minutes.
  6. Add “fried” chicken to the 9×13 baking dish, coat with sweet and sour sauce, and bake for 45-55 minutes, or until chicken is crispy and sauce has thickened. Turn every 15 minutes to avoid burning.
  7. Serve over rice.

Recipe adapted from

Comments are closed.