Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!
What people says about this recipe?
Christine Arrellin; I did without the cornstarch layer. I will definitely make this again. My family loved.
Ruffles Dalrymple; This recipe is a keeper! Made exactly as written using the 1/2 cup sugar modification. Even my chinese food hating husband loved it. 5 Stars all the way!
VICKY W; This recipe is just brilliant! Who would have thought that ketchup could be the base for such a fabulous sauce. Before this, I did not even like ketchup. I cubed chicken pieces and put them directly in the sauce without breading (I saw Trina’s comment after) and the chicken was wonderfully caramelized and succulent. I have made the recipe exactly as stated several times and it is just great, but didn’t really have the cooking bug tonight. The only changes I make are to use white vinegar and put in some sliced green onions. Thank you so much for this recipe!
BRYANNA; I really liked this recipe the only thing I would change is fully cooking it in the oil. The chicken cooked in the oven made it kind of soft and not crunchy. I’m used to crunchy Chinese chicken. Also I would like to try it with an egg substitute as well since I’m allergic to eggs as well but when it’s cooked as a batter it doesn’t seem to bother me as much but I would still like to try an egg substitute.
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