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Baked Sweet and Sour Chicken


  • 3-4 boneless chicken breasts
  • salt and pepper to taste
  • 1 c. cornstarch
  • 2 eggs beaten
  • 1/2 c. canola oil
  • SAUCE: 3/4 c. sugar
  • 4 Tbsp ketchup
  • 1/2 c. vinegar
  • 1 Tbsp soy sauce
  • 1 tsp. garlic salt


  • Rinse the chicken breasts in water and pat dry. Cut into bite-sized pieces like you would get when you order at a Chinese restaurant. Season with salt and pepper.
  • Dip the chicken pieces into the cornstarch to coat, then dip them in the egg.
  • Heat the 1/2 c. of oil in a large skillet and brown the chicken on both sides-just enough to brown but not cook them all the way through. Place on a plate covered with paper towel to remove excess oil.
  • Place the chicken in a greased 9×13 baking dish. Mix all of the sweet and sour sauce ingredients together in a bowl with a whisk then pour evenly over the chicken.
  • Bake for 45 minutes at 350°, turning the chicken halfway through baking. Serve over rice.