saucy sweet & sour chicken.

Today’s recipe comes from a recent post on my favorite blog, How Sweet It Is. The second she said her husband liked it so much that he wanted to have a secret compartment in his bag just to store his sweet and sour chicken, I knew I had to give it a try.

As I previewed for you in the About Me section, my husband enjoys ANYTHING smothered in sauce.

This recipe is great because you can prepare the chicken as directed, and make extra sweet and sour sauce to serve on the side for the sauce aficionados at your dinner table.


The result is a sweet, surprising, and satisfying chicken dish that reminds me of Chinese takeout, but fresher.

And I DID get the “man grunt of approval” from Mr. Peaches and Cake, so I’d say overall it was a success!

Whenever you serve a sauce-y dish to a crowd, always serve white or brown rice on the side to soak up the extra juice.

I love my Zojirushi 5-Cup Rice Cooker, one of the many generous gifts that we received for our wedding.

If you’re planning on doing a lot of casual entertaining, a rice cooker is a great investment as it makes a HUGE difference in streamlining the cooking process.

No fuss, no mess, and YOU get to spend more time with your guests!


Not so saucy…

Really saucy… 🙂

How saucy are YOU?

Saucy Sweet and Sour Chicken
Recipe adapted from How Sweet It Is
Serves 4

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For the chicken:

  • 3 large or 4 medium boneless, skinless chicken breasts
  • 2 eggs, beaten
  • 1 cup cornstarch
  • salt & pepper

For the sauce Double the sauce recipe if you want extra for drizzling. See note about thickening the sauce below.

  • ¼ cup canola oil
  • ¾ cup sugar
  • 4 tablespoons ketchup
  • ½ cup cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon of cornstarch dissolved in about a 1/4 cup of water (for thickening extra sauce)

Preheat oven to 325 degrees F.

Cut boneless chicken breasts into chunks and place into a bowl. Season with salt and pepper. Pour the beaten eggs over the chicken and then use a tongs to transfer the chicken pieces to a bowl of cornstarch to coat. Meanwhile, heat the oil in a pan over medium heat. Make sure you let the oil get really hot.

Pan fry the chicken in oil until golden brown and a little bit crispy on the sides, but not cooked through.  If using an oven-safe pan with raised sides, leave the chicken in the same pan. Otherwise, transfer the chicken to a separate baking dish.

Meanwhile, mix all of the sauce ingredients in a bowl or saucepan and pour over the chicken. Cover the dish with foil or a lid (anything to keep the moisture in). Bake chicken for about 60 minutes. Check in on it about every 15 minutes and turn the chicken with tongs.

Double the sauce recipe to make extra for drizzling – just simmer all of the sauce ingredients in a saucepan until it takes on a syrupy consistency.

*To thicken the sauce, add in a tablespoon of cornstarch dissolved in about a 1/4 cup of water.

Serve on a bed of white or brown rice and/or your favorite steamed veggies (i.e., broccoli, carrots, snap peas, red peppers, and/or water chestnuts). If desired, drizzle extra sauce on top.

P & C

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