CommonGround volunteer Crystal Klug shares her recipe for Baked Sweet and Sour Chicken.

Baked Sweet and Sour Chickent


  • 2 pounds boneless, skinless chicken breasts (3 to 4)
  • salt and pepper to taste
  • 1 cup cornstarch
  • 2 large eggs (beaten)
  • 1/4 cup vegetable oil
  • 1/2 to 3/4 cup granulated sugar, depending on how sweet you want the sauce
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt


  • Preheat the oven to 325 degrees F.
  • Cut the chicken breasts into 1-inch pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  • Whisk the eggs together in a shallow pie plate.
  • Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  • Cook for 20-30seconds on each side until the crust is golden but the chicken is not all the way cooked through. Place the chicken pieces in a single layer in a 9X13-inchbaking dish and repeat with the remaining chicken pieces.
  • Mix the sauce ingredients (sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt) together in a medium bowl and pour over the chicken.
  • Bake for 45 minutes to one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
  • Serve over hot,steamed rice and add a green vegetable as a side dish.


Tried this recipe?Let us know how it was!