Sweet and Sour Chicken - I Heart Naptime (2024)

Skip takeout and make this sweet and sour chicken recipe at home! Made with crispy pan-fried chicken coated in a sweet, tangy sauce then baked. This family favorite is the perfect weeknight dinner.

You’ll also love my orange chicken recipe, chicken chow mein or honey sesame chicken recipe!

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Sweet and Sour Chicken Recipe

I am so excited to share this sweet and sour chicken recipe that is always a huge hit each time I make it. This takeout favorite is definitely one for your “recipe file” just like crockpot beef and broccoliand baked teriyaki chicken.

The homemade sweet and sour sauce is what really takes this recipe over the top. If you’re in a hurry, you could always use store-bought too. But making it homemade makes it extra delicious!

Recipe Ingredients

For your sweet and sour chicken and sauce you will need this list of simple ingredients!

Find the fullprintable recipewith specific measurements below.

• Chicken: You will need 1 ¼poundsboneless skinless chicken breasts or thighs, cut into bite size pieces.
• Seasonings: Kosher salt, pepper and garlic salt.
• Cornstarch: To help create a crispy coating.
• Eggs: Whisked eggs will also help create a crispier texture for the chicken.
• Canola oil: Vegetable oil or olive oil can also be used.
• Sweet and sour sauce ingredients: Granulated sugar, rice vinegar, ketchup, soy cause and garlic salt.

How to Make Sweet and Sour Chicken

• Coat chicken: Add chicken pieces, corn starch, salt, pepper and garlic salt to the bag and shake until the chicken is evenly coated. This will be your ‘batter’.
• Pan fry chicken: Heat some of the oil in a large skillet or frying pan over medium-high heat. Dip chicken in the egg mixture and place into pan in an even layer. Fry both sides of the chicken. Dispose of the burnt oil and then heat up the rest of the oil to finish the chicken.
• Make sweet and sour sauce: In a medium size bowl, whisk together all of the ingredients for the sauce.
• Bake chicken: Pour the sauce over the chicken or toss to coat and bake for 20 minutes. Flip chicken to evenly coat it with sauce and then bake for an additional 15-20 minutes.

Expert Tips

In order to get the perfectly crispy chicken each time, follow these tips!

• Cut evenly. Dice the chicken into similar-sized pieces. You want them to be bite-sized, about an inch or so. This helps them cook evenly in the pan.
• Hot oil: test if the oil is hot enough, splash a little water on the oil. If it pops, it’s ready. Using a splatter guard can help with hot oil splatter and I advise to use tongs and an oven mitt.
• Cook in batches. Don’t overcrowd the pan! This is an easy mistake to make, but makes a big difference. When frying the chicken, Icook it in two batches so that there’s enough room on the skillet.
• Fry, then bake. There’s two steps to make this recipe. After frying the meat in the breading, you’ll then bake the chicken in the oven with the sauce poured over top. The oven helps get the exterior crispy while the sauce is caramelized on top.
• Double the sauce: Double the sauce to have extra for dipping. You can always use any leftover sauce to make this sweet and sour meatballs recipe.

Serving Suggestions

Our favorite way to serve this dish is with steamed rice and vegetables, although if I have time this pineapple fried rice recipe pairs really well, too!

• White or brown rice
• Fried rice
• Steamed vegetables
• Chow mein noodles
• Homemade egg rolls
• Cream cheese wontons or crab rangoon

Storage

• Store: Store leftovers ian airtight container in the refrigerator for 3-4 days. If you have made it with rice, store that separately. Reheat in the microwave until warm.
• Freeze: You can also freeze leftovers for up to three months. Thaw in the refrigerator then reheat in microwave or in a covered dish in the oven at 350°F until warmed through.

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