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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.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Chicken, Main Dish
Cuisine: Asian
Keyword: freezer meal, sweet and sour chicken
Servings: 4
Calories: 508kcal
Author: Rachael


Chicken Coating

  • 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.


Calories: 508kcal | Carbohydrates: 50g | Protein: 21g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 136mg | Sodium: 1077mg | Potassium: 279mg | Sugar: 20g | Vitamin A: 315IU | Vitamin C: 0.7mg | Calcium: 24mg | Iron: 1.3mg