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Plated Sweet and sour chicken
The Pickled Farmhouse

Better Than Takeout Sweet and Sour Chicken

This easy sweet and sour chicken is crispy, tangy, and better than takeout! A simple homemade sauce and golden fried chicken make this a family favorite.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese Inspired
Ingredients Method Notes

Ingredients
  

  • 2½ lbs boneless chicken breasts or thighs
  • salt and pepper (to taste)
  • 1 cup cornstarch
  • 3 eggs lightly beaten
  • vegetable oil (for frying)
Sweet and Sour Sauce
  • 1 cup sugar
  • 6 tbsp ketchup
  • ¾ cup apple cider vinegar
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 to 3 cloves garlic (crushed)

Method
 

  1. Preheat the oven to 325°F. Lightly grease a 9x13-inch baking dish and set it aside.
  2. Cut the chicken into bite-sized pieces, about 1 to 1½ inches. Season the chicken with salt and pepper.
  3. Add the cornstarch to a shallow bowl or dish. Add the chicken pieces and toss until each piece is well coated.
  4. In a separate bowl, whisk the eggs until smooth.
  5. Working with a few pieces at a time, dip the cornstarch-coated chicken into the beaten eggs, letting any excess drip off.
  6. Heat about ¼ inch of vegetable oil in a large skillet over medium heat. When the oil is hot, add the chicken in batches, being careful not to crowd the pan.
  7. Brown the chicken for 1 to 2 minutes per side, just until golden. The chicken does not need to be fully cooked at this point because it will finish baking in the oven.
  8. Transfer the browned chicken pieces to the prepared baking dish and spread them into an even layer.
  9. In a small bowl, whisk together the sugar, ketchup, apple cider vinegar, hoisin sauce, soy sauce, and crushed garlic until combined.
  10. Pour the sauce evenly over the chicken. Gently toss or stir so the chicken is coated in the sauce.
  11. Bake uncovered for 1 hour, stirring every 15 to 20 minutes so the sauce coats the chicken and thickens evenly.
  12. Serve hot over rice.

Notes

  • Chicken breasts or boneless chicken thighs both work for this recipe. Thighs stay extra tender, while breasts give a leaner result.
  • Fry the chicken in batches so the pieces brown instead of steaming in the skillet.
  • The chicken does not need to be fully cooked during the frying step. It will finish cooking in the oven with the sauce.
  • For a tangier sauce, add an extra splash of vinegar. For a sweeter sauce, add a little more sugar or ketchup.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For the best texture, reheat leftovers in a skillet or oven. The microwave works, but the coating will be softer.