Freezer Friendly Baked Sweet and Sour Chicken: This baked sweet and sour chicken is easily converted to a freezer meal, and is a delicious, family friendly chicken dinner.
We are huge suckers for sweet and sour anything, and I am particularly fond of sweet and sour chicken! I always have some of this in the freezer ready to be baked up so that I can eat it whenever the craving hits. This is a family favorite, and such an easy chicken dinner. Freezer instructions included.
This recipe is from Life is a Lofthouse. I found it on Pinterest back when I first started my blog, and did not understand any kind of etiquette. It was pinned by someone else, and made it and adjusted it a little for my family. It was so good I wanted to share. And so I did. I have since updated the photos, but still wanted to leave it up on the blog because I make this all the time, and have converted it to a freezer meal recipe because we like it so much.
The main changes are that I cut back on the sugar and added just a pinch of red hot chili pepper flakes in order to give it a tiny bit of spice. Skip the chili flakes if you do not like spice.
I serve it over white rice, and with steamed broccoli and fresh cut watermelon wedges. Pretty tasty dinner, and very little work from the freezer to the table. It is one of the ones I really like from freezer because it tastes just like it would from fresh, but you do all the work ahead of time and in bulk to cut back on the mess and labor the night of.
Freezer Friendly Sweet and Sour Chicken
Here is how I make it freezer friendly:
- I cut the chicken up into cubes and put it in a bag. This means I don’t have to do this day of. Win!
- I include a small bag of corn starch (sandwich baggie) in the larger freezer bag, just so I have everything.
- I mix up the sauce and put it in a third bag, usually a quart sized freezer bag. I like to turn a bag over a cup, and fill it to reduce spills. If I am making this in bulk, I will line a whole bunch up and go down the line assembly style to fill them all.
- I print out the preparation instructions and adhere it to a gallon size Ziploc freezer bag or a 2 gallon size if I am making a bigger batch, and freeze.
- Then thaw the day I want it. I just follow the preparation instructions.
- I coat the chicken in the corn starch, beat 2 eggs and coat it in egg. Brown it up, throw it in a baking dish with the sauce, and bake for the hour it calls for.
It couldn’t be easier!
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Sweet and Sour Chicken
- 3-4 boneless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs beaten
- 1/4 cup vegetable oil
- 1/3 cup white sugar
- 4 Tbs ketchup
- 1/2 cup distilled white vinegar
- 1 Tbs soy sauce
- 1 tsp garlic salt
- 1/4 tsp red chili pepper flakes or less to taste
- Preheat oven to 325 degrees.
- Cut chicken breasts into 1 inch cubes
- Pat dry
- Season with salt and pepper to taste.
- Dip chicken into the cornstarch
- Beat the eggs, then dip the chicken into the eggs.
- Heat 1/4 cup oil in a large skillet, cook chicken until outside is browned, but not cooked through
- I use Anolon Skilletbecause they ensure even cooking and you can use the in the oven up to 400 degrees.
- Add chicken to 9 x 13 baking dish
- In a large bowl whisk together all of your sauce ingredients
- Pour evenly over the chicken.
- Bake for one hour turning chicken half way through for a more even coating of sauce.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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