Take Out Style Sweet and Sour Chicken

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Take Out Style Sweet 'n Sour Chicken! I've made this so many times and we never have leftovers!

Take Out Style Sweet and Sour Chicken

Sweet sticky chicken baked up in the oven makes an easy weeknight meal!

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If you love take out sweet and sour chicken, you are going to love this recipe!  It’s easy and delicious and tastes even BETTER than ordering in!

This makes a fantastic appetizer or a delicious meal!  Serve it up with some rice and a side of steamed veggies for a dinner that your whole family will love!


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4.5 from 2 votes
Take Out Style Sweet ‘n Sour Chicken
Author: Holly
Follow Spend With Pennies on Pinterest for more great recipes!
  • 4 boneless , skinless chicken breasts
  • Salt and pepper to taste
  • 1 1/2 cups cornstarch
  • 3 eggs , beaten
  • 3 tablespoon canola oil
  • 3/4 cup granulated sugar
  • 4 tablespoons ketchup
  • 1/4 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 clove garlic , minced
  • 1 teaspoon fresh minced ginger
  1. Preheat oven to 325 degrees.
  2. Combine cornstarch, salt and pepper in a Ziploc bag. Cut chicken into small cubes and toss with cornstarch.
  3. Beat eggs in a small bowl and dip each piece of chicken in the egg. Preheat oil over medium heat in a skillet and brown the chicken.
  4. Combine all sauce ingredients. Place chicken in a 9x13 pan, pour sauce over top and bake uncovered for 45-50 minutes. Stir every 15 minutes.
Nutrition Information

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Adapted from Six Sister’s Stuff


Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

24 comments on “Take Out Style Sweet and Sour Chicken”

  1. This is an awesome dish. I just finished my second bowl. Thank you so much for the recipe.

  2. just made tnis recipe with chicken thighs.. it was great

  3. I love this recipe! The only changes (I know, I know) after making it the first time were the following: I use flour instead of cornstarch, double the sauce for the recommended four chicken breasts, reduced the sugar to 1/2 cup.

  4. Made this last night and it is delicious. Thanks for the recipe!

  5. This looks fabulous! I do have a question. Do you re-coat the chicken with the cornstarch mixture after you dip it in the egg?

  6. This recipe is delicious! It has just the right amount of sweetness and tang. This blows away any of the Chinese restaurants recipes of Sweet & Sour Chicken that are located near me and I even really like one of the restaurants’ recipes.

    Note: Don’t overcook or burn the chicken while pan frying otherwise the taste and tenderness of the chicken will be ruined.

  7. Just finished making this chicken, it is delish.better than any Chinese restaurant .

  8. I just made this for dinner last night and it was super delicious. Followed directions as is. I would agree it needs a little more sauce tho.

  9. Agree with Clarissa and Melissa. It was a hit when I served it for 6 kids and everyone loved it. Will make more sauce next time
    as I served it over rice.

  10. We love this recipie! It is so easy to make with ingredients that I usually have on hand! I serve it over Asian style noodles and egg rolls and it is way Better then take out!

  11. I just made this for dinner and this is 10X better than any restaurant!!!

  12. Thanks again for linking up, and we hope you link up again in the future. Would love to see what other neat posts you have!

    Shannon Schmid ( http://milkandcuddles.com)

  13. HI Holly,
    I really want this Chicken right now, it looks fantastic! Thanks so much for sharing with Full Plate Thursday and enjoy your weekend!
    Miz Helen

  14. This looks delicious! I’m pinning to try soon!

  15. It looks yummy! I just pinned it :)

  16. I have used orange marmalade with mine and it is very good also. Thanks for recipe.

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