Baked Sweet & Sour Chicken



High cal Calories 615kcal

High fat Total Fat 21g

High sat-fat Saturated Fat 4g

High chol Cholesterol 169mg

High sodium Sodium 1164mg

High carbs Total Carbohydrate 74g

Serving size 285g Calories from fat 192kcal Fiber 1g Protein 30g Sugar 41g
4 servings


  • 4 whole Boneless Skinless Chicken Breasts
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • 1 cup Cornstarch
  • 2 whole Eggs, Slightly Beaten
  • ¼ cups Oil
  • ¾ cups Sugar
  • 4 Tablespoons Ketchup
  • ½ cups Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Garlic Powder
  • 2 Tablespoons Sesame Seeds


  1. Preheat oven to 325 F.
  2. Season chicken with salt and pepper. Put the cornstarch in a shallow bowl. Beat the eggs in another shallow bowl.
  3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Set aside on a tray.
  4. Heat the oil over medium-high heat in a large skillet. When oil is hot, again in two batches, brown the chicken, turning it so that all sides are browned. Make sure it’s nice and brown on all sides. Then remove it from the skillet using tongs and place the chicken in a single layer in a 9×13 baking dish. Repeat frying the rest of the chicken.
  5. Whisk together the sauce ingredients (sugar, ketchup, vinegar, soy sauce, garlic powder, sesame seeds) in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
  6. Bake for 1 hour, turning the chicken every 15 minutes.

Recipe Content & Photo ALL RIGHTS RESERVED Jessica Hylton, Tasty Kitchen

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