Baked Sweet and Sour Chicken

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Prepare to make the BEST Sweet and Sour Chicken you’ve ever tasted! This baked version of a classic favorite has become a hit among readers, with rave reviews calling it “restaurant quality,” “better than takeout,” and “the most flavorful homemade sweet and sour chicken.” Best of all, it’s healthier than takeout baked with pineapple, carrots, and bell peppers for a satisfying meal-in-one without needing to stir-fry extra veggies!

(Originally Published 11-15-2018, Photos updated 9/16/24)

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sweet and sour chicken recipe being served on a platter with rice

Baked Sweet and Sour Chicken Recipe

Crowd Pleaser: This recipe is a little more work than others, but SO WORTH IT! Please trust me when I say this is the best Baked Sweet and Sour Chicken I have ever had in my entire life! Better than any homemade, take-out, Trader Joe’s/Whole Foods/anything version, even better than any fried version! Readers rave that it tastes “better than takeout,” with many calling it restaurant-quality and a” family favorite.”
Prep Ahead Friendly: It is fabulous for the company because it simply bakes away after your prep, with no last-minute finishing touches or stress! The sauce and chicken can also be prepped beforehand and combined when ready to pop in the oven.
Healthier Alternative: The chicken is baked, not fried, for a lighter, guilt-free option without sacrificing flavor.
Perfectly Balanced Flavor: The sweet and sour sauce offers a harmonious blend of tangy and sweet, enhanced by the juicy pineapple and vibrant veggies.
Foolproof: This recipe is easy to follow and comes out perfectly every time, thanks to its clear, step-by-step instructions.
Baked WITH Veggies: So there isn’t any need to stir-fry extra veggies!

top view of making sweet and sour chicken in a 9x13 baking dish

How I fell in Love with Sweet and Sour Chicken

I was first introduced to a variation of this Sweet and Sour Chicken recipe from my older (and only) sister, Kimberly, who is an incredible cook!
Kimberly is the same sister who donated her kidney to me in October 2013, (You can read more about her in my Easter Soul Food).

Kim is responsible for my current well-being and almost single-handedly responsible for my love of cooking—and for this Sweet and Sour Chicken recipe.

I always liked to cook, but when she gifted me a recipe binder for Christmas at the beginning of my marriage, comprised of all her tried and true recipes, it lit a fire. After I cooked every recipe in the binder (and because they were all her favorites, they were all delicious and turned out great!), I wanted to cook more! So I started cooking new recipes almost every night of the week, and pretty soon, I started creating my own recipes almost every single night of the week.

Her Baked Sweet and Sour Chicken recipe has always been one of my favorites in her binder. I have played with it over the years, increasing the sauce, simmering the sauce, and adding spices, pineapple, carrots, and bell peppers, so it has become a baked sweet and sour meal all in one baking dish!

sweet and sour chicken served over rice garnished with green onions

Ingredients in Baked Sweet and Sour Chicken

Let’s take a closer look at what you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

For the Chicken Breading:

Eggs: They are a crucial part of the breading process.
Flour: I used regular all-purpose flour. Gluten-free may work!
Cornstarch: makes for ultra crispy sweet and sour chicken.
Spices: The cornstarch is seasoned with garlic powder for subtle warmth, ground ginger for complexity, and salt and pepper to enhance the flavors.

For the homemade sweet and sour sauce:

Pineapple juice: Use some of the pineapple juice from the 20 ounce can of pineapple tidbits used in recipe. The pineapple juice adds multidimensional fruity sweetness.
Red wine vinegar: Adds the fruity tang which works with the pineapple juice to create the “sour” effect. Please do not substitute the red wine vinegar with a different vinegar.
Sugar: Granulated (plain white sugar) sugar provides the balancing “sweet” to the sour. You may substitute part of the sugar with honey.
Ketchup: This may sound odd, but it works perfectly in this recipe!
Onion: Diced yellow onion simmers in the sweet and sour sauce to infuse it with flavor and eliminate any chance of raw onions. The onion is important to cut through the sweetness of the sauce, so don’t skip!
Soy sauce: Adds umami and saltiness to balance the sweetness of the sauce. Use low-sodium soy sauce so we can control the salt.
Garlic: Adds aromatic depth and a sharp, savory note to the sauce. Fresh garlic is ideal, but pre-minced garlic in jars works in a pinch.
Spices: Salt to enhance the flavors, red pepper flakes for a mild heat to cut through the sweetness, and ground ginger for warmth and subtle heat.

For the VEGETABLES:

Pineapple Tidbits: The sweetness of the pineapple pairs perfectly with the tangy sauce, while the juicy chunks provide texture. Choose pineapple in juice, not syrup, for a cleaner, fresher taste.
Bell Peppers: Use green and red to provide contrasting sweetness and earthiness. Look for firm, brightly colored peppers for the freshest taste and best crunch.
Sliced carrots: Provide a sweet, earthy crunch that complements the other vegetables and sauce. Slice as thin as possible to ensure they cook evenly with the other ingredients.

showing how to served baked sweet and sour chicken by adding to a bowl with rice, garnishing with sesame seeds, green onions and using chopsticks

How to Make Sweet and Sour Chicken

Let’s take a closer look at how to make Sweet and Sour Chicken with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Sweet and Sour Sauce. The sauce ingredients are simmered to awaken and meld the flavors while you prepare your chicken and chop the vegetables. Please note the simmering is not to thicken the sauce, but to concentrate the flavors and soften the onion somewhat.

showing how to make sweet and sour chicken by simmering the sauce in a pan

Step 2: Bread Chicken. The chicken is dredged in eggs, then flour then, breaded in spiced cornstarch. I like to use the freezer bag method instead of individual dredging bowls for ease and to prevent gooey, gummy fingers.

showing how to make sweet and sour chicken by breading chicken in eggs, flour and cornstarch

Step 3: Brown Chicken. The chicken is browned in a hot skillet to toast the coating. This helps it stay intact while baking and gives it the characteristic Chinese chicken texture.

showing how to make sweet and sour chicken by browning the chicken in a skillet

Step 4: Combine. Add the chicken, sweet and sour sauce, pineapple, carrots,, and bell peppers and stir everything together.

showing how to make sweet and sour chicken by stirring the chicken, sweet and sour sauce, carrots, pineapple and bell peppers together in a 9x13 baking dish

Step 5: Bake. Bake for 50 minutes. It might seem like a long time to cook chicken pieces, but in this magical time, each pillow of breaded juicy chicken, pineapple tidbit, and veggie soak up the sauce to create an irresistible, full-throttled flavor. In this time, the sauce also thickens cling to every nook and cranny.

showing how to make sweet and sour chicken by stirring the chicken, vegetables and pineapple together after baking

Can I prep this Recipe for Sweet and Sour Chicken in advance?

Yes! You can prepare this recipe in stages but only completely assemble it once ready to bake. Here’s how:

-Sweet and Sour Sauce: Store it in an airtight container in the refrigerator after simmering.
-Chicken: Brown the breaded chicken and store, covered, in a 9×13 baking dish.
-Veggies: Chop the vegetables and store them in the fridge for up to 2 days.

When you’re ready to bake, combine the ingredients. Be prepared to add 15 minutes to the baking time.

Tips for making Sweet and Sour Chicken with Pineapple

Don’t chop the chicken too small. The chicken should be chopped 1” thick, erroring on the side of larger so that it doesn’t overcook and dry out.
Don’t chop the bell peppers too small. Chop them into about 1″ chunks so they don’t overcook. The bell peppers are an important part of balancing the flavor, so please don’t skip them!
Slice the carrots thinly. Slice them as thinly as possible because they take the longest to bake and soften.
Thoroughly bread chicken. If you notice any of the chicken pieces aren’t fully coated in the breading, give them another toss or use your hands to press the breading into the chicken.
Bread the chicken in the correct order. The breading is a three-step process. First, the eggs, then the flour, then the cornstarch. While it might seem counterintuitive to dip the chicken in the eggs first, trust me, you are doing it right! The cornstarch is the last step and the secret to a lighter coating.
Remove excess egg/marinade. It is important to remove excess egg so the flour breading bag doesn’t become a goopy mess. To do this, I plop the chicken on a wad of paper towels before adding to the flour mixture.
Remove excess flour. Even if you shake the chicken as you remove it from the breading, a lot of flour can end up in the pan. To remedy this, I like to place the chicken in a strainer after dredging to help shake off any excess.

can I reduce the sugar?

As written, the sauce is a perfect balance of sweet and sour. If you want to reduce the sugar, you must proportionately reduce the red wine vinegar and ketchup because the sugar balances the tanginess. You will be left with more sour sauce if you reduce the sugar without reducing the other ingredients. You CAN, however, substitute some of the sugar with honey.

a spoonful of sweet & sour chicken showing its breaded and crispy texture

What can I serve with sweet and sour chicken?

Rice: I love serving this chicken with steamed white or brown rice. Pop the rice in your rice cooker for a hands-off easy side!
Low carb: Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash.
Noodles: Rice vermicelli, ramen, soba noodles, rice noodles, or even linguine are a fun way to mix things up.
Appetizers: Spring Rolls, Chicken Lettuce Wraps, Cream Cheese Wontons, Crab Rangoons, Potstickers, or Egg Rolls.
Salad: Ramen Noodle Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad are all refreshing options.

HOW TO STORE Sweet and Sour Chicken

This Chinese Sweet and Sour Chicken recipe is best served fresh because it is at peak sauciness, and the chicken is the juiciest. However, leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

How to Reheat Baked Sweet and Sour Chicken

-How to reheat on the stove: To reheat, heat a drizzle of vegetable, canola, or peanut oil over medium heat. Once hot, add the chicken, stirring occasionally until warmed through.
-Reheating in microwave: Microwaving leftovers is not advised because the chicken can become rubbery, so be careful not to overcook the chicken.

a platter of baked sweet and sour chicken showing the texture and thickened sauce

Can I Freeze Sweet and Sour Chicken?

If you are making Sweet and Sour Chicken specifically to freeze, then I recommend freezing the chicken and sauce separately and omitting the bell peppers so the chicken and peppers don’t become soggy.

TO FREEZE CHICKEN WITHOUT SAUCE:

Space the browned chicken apart on a baking sheet then flash freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.
Add the chicken to a freezer-size bag, squeeze out excess air, and label.
Add the sweet and sour sauce to a separate airtight container.
When ready to use, defrost chicken and sauce in the refrigerator overnight.

TO FREEZE CHICKEN IN SWEET AND SOUR SAUCE:

If freezing leftovers, I recommend removing the bell peppers before freezing because they will become mushy when thawed.

Let the dish cool completely.
Transfer to a large freezer bag or divide it into smaller bags. Alternatively, transfer to an airtight container(s). Press air from the freezer bag, seal, and label.
Freeze for up to 3 months.
When ready to eat, defrost in the refrigerator overnight.

Sweet and Sour Chicken FAQs

What is Sweet and Sour Chicken?

Sweet and Sour Chicken is a popular Chinese-American dish featuring bite-sized pieces of chicken that are typically breaded and either fried or baked, then tossed in a flavorful, sweet, and tangy sauce. The sauce is made from a combination of sugar, vinegar, ketchup, and soy sauce, creating a perfect balance of sweetness and acidity. Vegetables like bell peppers, onions, carrots, and pineapple are often added for color, texture, and extra flavor. It’s commonly served over rice, making it a comforting and delicious meal that blends savory, sweet, and sour elements.

What does sweet and sour chicken taste like?

Sweet and Sour Chicken has a balanced, tangy, and sweet flavor profile. The sauce combines the sweetness of sugar and pineapple with the tanginess of vinegar and ketchup, creating a zesty, mouthwatering taste. The chicken, often breaded and baked or fried, is crispy on the outside and tender inside, absorbing the sauce beautifully. Added vegetables like bell peppers and carrots contribute crunch and a mild earthy flavor, while the pineapple provides bursts of juicy sweetness. Altogether, it’s a flavorful mix of sweet, tangy, and savory elements that makes each bite deliciously satisfying.

Is sweet and sour chicken from China?

Sweet and Sour Chicken as commonly known in the West is not directly from China, but it is inspired by Chinese cuisine. The dish is a popular adaptation of traditional Chinese sweet and sour flavors, which have been used in Chinese cooking for centuries, particularly in dishes from regions like Guangdong (Cantonese cuisine). However, the deep-fried, breaded version with a thick, tangy sauce that includes ketchup and sugar is a creation of Chinese-American and Chinese-British cuisine, developed to appeal to Western tastes. It is a fusion dish that blends authentic Chinese ingredients with Western influences.

Can I use chicken thighs instead of chicken breasts in sweet and sour chicken?

Yes, you can use chicken thighs instead of chicken breasts for sweet and sour chicken. Chicken thighs are juicier and more flavorful, making them an excellent substitute. Make sure to cut them into large enough bite-sized pieces.

Is sweet and sour chicken gluten-free?

Sweet and sour chicken can be made gluten-free by using gluten-free flour for the breading and gluten-free soy sauce in the sauce. Be sure to check all ingredients for gluten to ensure the dish remains safe for those with gluten sensitivities.

What vegetables go best with sweet and sour chicken?

Bell peppers (red and green), carrots, and onions are the best vegetables to pair with sweet and sour chicken. Feel free to include other vegetables like broccoli (steamed first), mushrooms, etc.

How do I make sweet and sour chicken less sweet?

To reduce the sweetness in sweet and sour chicken, reduce the amount of sugar in the sauce. You can also add more vinegar or soy sauce to balance the flavors and make the dish more tangy or savory.

What is the best oil to use for baking sweet and sour chicken?

The best oil for baking sweet and sour chicken is a neutral, high-heat oil like canola oil or vegetable oil. These oils will help the chicken crisp up without adding any strong flavors.

Can I use frozen vegetables in sweet and sour chicken?

Yes, you can use frozen vegetables in sweet and sour chicken. Be sure to thaw and drain them well before adding to the dish to prevent excess water from diluting the sauce.

a bowl of sweet and sour chicken recipe with breaded chicken, pineapple, carrots and bell peppers

More Easy Chinese Recipes:

If you love Chinese fakeout takeout, be sure to check out my:

Honey Lemon Chicken
Beef and Broccoli
Mongolian Chicken
Mongolian Beef
Cashew Chicken
Kung Pao Shrimp
Pineapple Ginger Chicken
Coconut Cashew Chicken

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Servings: -6

Total Time: 1 20

Prep Time: 30

Cook Time: 50

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Ingredients

Chicken Breading

3-4 chicken breasts (1 ½ pounds), chopped in bite-size pieces)**
3 eggs
1/2 cup flour
1 1/3 cups cornstarch
1/2 tsp EACH garlic powder, salt
1/4 tsp EACH pepper, ground ginger, onion powder

Sweet and Sour Sauce

1 1/2 cups granulated sugar (may sub half honey)
1 cup red wine vinegar
1/2 cup pineapple juice (from 20 oz. can pineapple tidbits listed below)
1/3 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 small yellow onion, diced
4 garlic cloves, minced
1 teaspoon salt
1/2 tsp EACH red pepper flakes, ground ginger

Vegetables/Pineapple

1 20 oz. can pineapple tidbits in juice
1 green bell pepper, 1-inch chop
1 red bell pepper, 1-inch chop
1 cup carrots sliced as THINLY as possible (2-3 carrots)

Instructions

Sweet and Sour Sauce: Add the "Sweet and Sour Sauce" ingredients to a medium/large saucepan. Bring to a boil, then reduce to a gentle simmer while you prepare the chicken and chop the vegetables, stirring occasionally (turn off if it takes longer than 20 minutes). Note: The sauce will not thicken; simmering is to soften the onions and blend flavors.
Prep: Preheat the oven to 350°F and lightly grease a 9×13 baking dish with non-stick cooking spray.
Breading Stations: Whisk the eggs together in a large bowl or freezer bag, set aside. Add ½ cup flour to a large freezer bag; set aside next to the eggs. Whisk the cornstarch and breading spices in a separate freezer bag, then set aside next to the flour.
Bread Chicken: Add the chicken to the eggs and coat, then remove, allowing excess to drip off (I plop the chicken on paper towels). Add the chicken to the freezer bag with the flour, toss until evenly coated, and discard any extra flour. Add the chicken to the spiced cornstarch bag and shake until evenly coated. Transfer the chicken to a colander to shake off excess coating.
Brown Chicken: Over high heat, heat enough neutral, high-smoke-point oil (vegetable, peanut, canola, avocado, etc.) to generously cover the bottom of a large cast iron skillet until hot and rippling. Working in batches (changing the oil in between), add the chicken and cook for 1-2 minutes per side until browned but not cooked through. Transfer the chicken to the prepared 9×13 baking dish.
Assemble: Add the carrots, pineapple, peppers and sweet and sour sauce. Stir until sauce/chicken/vegetables are evenly combined.
Bake: Bake at 350°F, uncovered, for 45-50 minutes, or until the sauce thickens, stirring occasionally. Serve over rice. Enjoy!

Notes

*If your chicken breasts are extra thick (like the Costco variety), I recommend tenderizing/flattening with a meat mallet or the side of a large can beforehand.
Can I reduce the sugar? As written, the sauce is a perfect balance of sweet and sour. If you want to reduce the sugar, you must proportionately reduce the red wine vinegar and ketchup because the sugar balances the tanginess. You will be left with more sour sauce if you reduce the sugar without reducing the other ingredients. You CAN, however, substitute some of the sugar with honey.

Prep Ahead

Sweet and Sour Sauce: Store it in an airtight container in the refrigerator after simmering.
Chicken: Brown the breaded chicken and store, covered, in a 9×13 baking dish.
Veggies: Chop the vegetables and store them in the fridge for up to 2 days.
Bake: When you’re ready to bake, combine the ingredients. Be prepared to add 15 minutes to the baking time.

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276 Comments

Barbara says

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I have some canned pineapple juice and a fresh pineapple. How much juice would I need and how much chopped fresh pineapple? Thank you.

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- Jen says
  
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  Hi Barbara, I’m sorry but I’ve never made it with fresh pineapple/juice before.
  
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Jan says

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This truly is the best sweet and sour chicken I’ve ever tasted. It’s full of great flavor and beautiful color. Thanks for posting such a delicious recipe!

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- Jen says
  
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  You’re so welcome Jan! I’m so happy it’s a favorite!
  
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Alexandra says

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When do you add the pineapple tidbits?

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- Jen says
  
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  Hi Alexandra – it is added in step 6, enjoy!
  
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Caitie says

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You’re recipe instructs to cook for 50 minutes. That seems excessive. Is that a typo?

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- Jen says
  
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  Nope, the chicken breading protects the chicken from drying out and time allows for the breading to really soak up the sauce. Enjoy!
  
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Anna says

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Hi! What is the best way to cook this after taking out of the freezer? Do I put it all back in the oven with the freshly chopped veg and sauce?

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- Jen says
  
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  Hi Anna, if you have already baked the chicken, then just make the sauce on the stove and add the chicken and warm through. If you haven’t already baked the chicken, then yes, just add the sauce and bake according to the recipe. I hope that helps!
  
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Heather says

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Fantastic recipe, my family loved it will definitely be making again. Thanks for sharing.

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- Jen says
  
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  You’re so welcome Heather, I’m so pleased it will be on repeat!
  
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Lynn says

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This was super yummy! Soooo flavourful. Way better than take out, too. Thanks for another wonderful recipe. I’m going to reheat the leftovers in my convection oven to crisp it up!

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- Jen says
  
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  Thanks so much Lynn, I love hearing this was better than takeout!
  
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Kristen says

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Hi could I cook the chicken in my air fryer? Thanks!

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- Jen says
  
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  The chicken bakes in the sauce in this particular recipe so you would want to use this recipe instead in which they cook separately: https://carlsbadcravings.com/sweet-and-sour-chicken/
  
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Susan says

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This is my husband’s fav Chinese take out dish. We are watching calories now and I will make this for him this weekend. I will think of, and honor your most generous and loving sister as I put it together.

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- Jen says
  
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  Thank you so much Susan! I hope you and your husband enjoyed the recipe!
  
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Susan says

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Made this last night and my husband, who always orders sweet and sour from take out, declared it to be the best he has ever had! Next time, however, I would put all my floured chicken bits in a colander and shake off the excess to a bowl. The second change would be to fry the chicken in two batches, changing the oil between each batch. I also might use 1/2 cup red wine vinegar and 1/2 cup rice wine vinegar to reduce the vinegar pungency just a bit. If you don’t like the bite of heat, consider cutting the red chili flakes in half. The chicken was perfectly cooked, not at all dry. The coating was amazing, not the cloying batter you get in some take out places. I love this dish! Make LOTS of rice for leftovers the next day.

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- Jen says
  
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  Thank you so much, Susan, I am so happy you and your husband loved this recipe and that the changes worked for you! I hope you are having a wonderful week and find more recipes to enjoy!
  
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Sharon says

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The title of this recipe says “BAKED”. Step 2 says to turn on the oven to 350F. Then everything is done on the stovetop. What am I missing here?

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- Jen says
  
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  Hi Sharon, the Sweet and Sour Chicken is baked altogether once compiled for unbelievable flavor that seeps into the chicken while the sauce thickens and veggies cook. I guarantee you’ll love it!
  
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Kirsten says

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Hi Jen,

Could not wait to try this recipe! Tonight was the night. My husband loves sweet and sour chicken from our local asian cafe. It is hard to beat their dishes! But you did it! He is in love with this recipe as it is tangy and sweet and simply delicious! Thanks for another dinner hit!

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- Jen says
  
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  Wow! I’m so thrilled that it did not disappoint!
  
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Briana says

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I agree that this is by far the best sweet and sour chicken I’ve ever had in my life! It is a bit time consuming but worth every minute. The chicken came out so tender and the sauce was delicious and so full of flavor! I did have an issue with my sauce not thickening, but I was able to easily fix this by mixing a cornstarch slurry into the final product.

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- Jen says
  
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  I’m so glad the effort paid off! Good thinking with the cornstarch!
  
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Heather Burger says

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Made this for dinner after receiving your cookbook. It was so good. The sauce didn’t thicken for us but I just add a slurry to the pan and gave it a good stir. Viola! The best sweet and sour chicken we’ve had in a long time. My son I. Law said that I’ve ruined going out for Chinese!

Thanks for sharing your love l of food and awesome recipes! We’ll be working our way through all the recipes in your book.

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- Jen says
  
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  Hi Heather, I’m thrilled to hear that everyone loved this so much! Thank you for sharing! This sauce isn’t intended to be thick, though I’m glad you could adjust to your preference.
  
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Katie says

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I can’t have chicken and I LOVE sweet and sour, could this be made with shrimp or pork?

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- Jen says
  
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  Yes! You can still bake pork tenderloin but for shrimp I would use this stovetop version as a template instead: https://carlsbadcravings.com/sweet-and-sour-chicken/
  
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