Baked Sweet and Sour Chicken

The BEST Sweet and Sour Chicken – takeout OR homemade – I have ever had in my entire life!

This Sweet and Sour Chicken is baked with pineapple, carrots, onions and bell peppers so its a complete meal-in-one with no need to stir fry extra veggies!  So if you were looking an easy Sweet and Sour Chicken recipe with the BEST sticky, sweet and sour sauce, you’ve found it!

The BEST Sweet and Sour chicken - takeout OR homemade - I have ever had in my entire life! It is also baked with pineapple, carrots, onions and bell peppers all in ONE BAKING DISH! No need to stir fry extra veggies! #sweetsourchicken #chinesefood #fakeouttakeout

Easy Baked Sweet and Sour Chicken Recipe

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 version, better than any take-out version, better than Trader Joe’s/Whole Foods/anything version… even better than any fried version!   (I can’t even guess how much healthier this must be than fried/takeout version, but it’s got to be monumental without sacrificing any taste!)

It so good, that along with my General Tso’s Chicken (which if you haven’t tried yet, YOU MUST TRY), it is often what I serve company, out of everything I could serve company!

It is also fabulous for company because after your prep is done, it simply bakes away, no last minute finishing touches or stress!

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 gave me a basket busting with 30 of her most favorite things for my 30th birthday (which became my favorite things!) and the same sister who gave me her kidney last October, which is also now one of my favorite things!!! I have always looked up to my sister in every way possible and now feel so honored to always have a piece of her awesomeness with me – literally :)! (You can read more about her in my Easter Soul Food)

Kim is not only responsible for my current well being, she is also 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 at the beginning of my marriage for Christmas comprised of all of her tried and true recipes, it lit a fire within me. 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, much more.  So I started cooking new recipes almost every single 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 was always my favorite recipes from her binder. I have played with it over the years, increasing the sauce, simmering the sauce, adding spices as well as pineapple, carrots and bell peppers so it has become a baked sweet and sour “stir fry” all in one baking dish!

The BEST Sweet and Sour chicken - takeout OR homemade - I have ever had in my entire life! It is also baked with pineapple, carrots, onions and bell peppers all in ONE BAKING DISH! No need to stir fry extra veggies! #sweetsourchicken #chinesefood #fakeouttakeout

Ingredients in Baked Sweet and Sour Chicken

The breading for this Sweet and Sour Chicken is a three step process. First the eggs, then the flour, then the cornstarch.  While it might seem counter intuitive 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. 

For the Chicken Breading:

  • Eggs: 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: We season the cornstarch to ensure our chicken is also seasoned  – a step many other Sweet and Sour Chicken recipes skip, but is SO important.  Every aspect of your recipe should be well seasoned.

For the homemade sweet and sour sauce:

  • Pineapple juice: from a 20 oz. pineapple tidbits can listed below.
  • 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.  Please do not use brown sugar as it adds a molasses flavor whereas granulated sugar lets the pure citrus flavors shine.  
  • Ketchup: sounds odd, but it works perfectly in this recipe! Adds a sweet tomato flavor.
  • Onion: the onion will simmer in the sweet and sour sauce so you won’t get any raw onion flavor!  The onion is important to cut through the sweetness of the sauce, so like the bell peppers, please don’t skip!
  • Soy sauce: use low sodium soy sauce so we can control the salt.
  • Garlic: 4 whole cloves flavor the sauce.
  • Spices: salt, red pepper flakes, and ground ginger add flavor.

As written, the sweet and sour sauce is a perfect balance of sweet and sour.  Many people, however, have asked if they can reduce the amount of sugar.  If you want to reduce amount of sugar, you will have to proportionately reduce the amount of red wine vinegar and ketchup because the sugar balances out their tangingess.  If you reduce the sugar without reducing the other ingredients, you will be left with more sour sauce.

For the rest of the recipe:

In addition to the chicken, you will need:

  • Pineapple tidbits in juice:  you are welcome to use fresh pineapple or frozen, thawed pineapple as well.  Just be aware you will also need to buy pineapple juice then because we use both the pineapple and the pineapple juice in this Sweet and Sour Chicken recipe. 
  • 1 green and 1 red bell pepper:  you’ll want to chop your bell peppers into about 1″ chunks.  The bell peppers are important part of balancing the flavor of Sweet and Sour Chicken, so please don’t skip! 
  • Sliced carrots:   slice your carrots as THINLY as possible because they take the longest amount of time to bake.
baked sweet and sour chicken over a bed of rice on a white platter

How to Make Sweet and Sour Chicken

  • Sweet and Sour Sauce:  The sweet and sour sauce is first simmered with onions and ginger and pineapple juice, to awaken and meld the flavors.  You let it simmer while you prepare your chicken and dice the vegetables.
  • Coat Chicken:   The chicken is dredged in eggs, then flour then breaded in spiced cornstarch which tenderizes and seasons the chicken as it cooks.  I like to use the freezer bag method instead of individual dredging bowls for easy and to prevent ooey gooey gummy fingers.  In my method, you add your chicken to a freezer bag of flour, shake, then remove excess flour then add your cornstarch to the bag and shake.  Easy peasy!
  • Brown Chicken:  We first brown our chicken in a hot skillet in order to toast the coating.  This helps it stay intact while baking and to gives you the characteristic Chinese Chicken texture.
  • Bake Sweet and Sour Chicken: Add the chicken, sweet and sour sauce, pineapple, carrots and bell peppers and bakes for 50 minutes.  This might seem like a long time to cook chicken pieces, but in this magical 50 minutes, the sauce permeates the chicken and “stir fry” veggies and pineapple so each pillow of breaded juicy chicken and each and every pineapple, carrot and bell pepper piece seep with sweet and sour goodness – the perfect balance of of sweet and sour goodness, I might add.  After what seems like an impossible task of self control, the Baked Sweet and Sour Chicken with Pineapple, Carrots, and Bell Peppers is ready to be devoured when it has soaked up every last drop of the sweet and sour sauce.

Tips for Making Chinese Sweet and Sour Chicken

  • Don’t chop chicken to small.  The chicken should be chopped 1” thick, erroring on the side of larger so that it doesn’t overcook and dry out.
  • 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.
  • 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 or on the baking sheet.  To remedy thisI like to place the chicken in a strainer after dredging to help shake off any excess.
baked sweet and sour chicken over a bed of rice on a white platter

Can I Prep easy sweet and sour chicken in Advance?

Even though this homemade Sweet and Sour Chicken is easy to make, you can still prepare it in stages if that works better for you.

  • Sweet and Sour Sauce:  Whisk the sauce ingredients together but do not simmer/thicken.  Store it in an airtight container in the refrigerator. 
  • Breading:  Whisk the flour breading ingredients together in a Ziploc freezer bag.  You can store the breading for weeks or proceed to dredge chicken then refrigerate.
  • Veggies: Chop the vegetables and store in the fridge for up to 2 days.
  • For baking:  Prepare chicken through dredging but instead of placing on a baking sheet, place on a greased cooking rack placed on a baking sheet.  The elevated cooking rack will help crisp up the chicken when it’s time to bake since we are eliminating the step of heating the baking rack before adding the chicken.  Cover the chicken tightly with foil or plastic wrap.  Let sit at room temperature for 20 minutes before cooking.  

HOW TO STORE CHINESE SWEET AND SOUR CHICKEN

This Chinese Sweet and Sour Chicken recipe is best served fresh because it is at peak crispiness, sauciness and the chicken is the juiciest.  You will find leftover chicken is not crispy but is still delicious.   

  • How to store:  Store leftovers 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:  Leftovers are best reheated on the stove, even if they are small portions.  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 as the chicken can become rubbery and the breading will definitely not be crispy, so just take not to overcook the chicken.   

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:

  1. Cook chicken according to preferred directions then let cool to room temperature.
  2. Space chicken apart on a baking sheet then transfer baking sheet to the freezer.
  3. Let freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.
  4. Add chicken to a freezer size bag, squeeze out excess air and label.
  5. Add homemade sweet and sour sauce to a separate airtight container.
  6. When ready to use, defrost chicken and sauce in the refrigerator overnight and chop stir fry ingredients.

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. 

  1. Let Sweet and Sour Chicken cool completely.
  2. Transfer chicken to either a large freezer size bag or divide into smaller size bags.  Alternatively, transfer to airtight container(s).
  3. Press air out of the freezer bag, seal, label and freeze for up to 3 months.
  4. When ready to eat, defrost in the refrigerator.
  5. Heat on the stove until warmed through, adding fresh bell peppers the last 3 minutes or so.

Final Thoughts about Sweet and Sour Chicken

When I make this easy Sweet and Sour Chicken, I always think of my sister, Kimberly, and how she is such a generous, courageous, selfless person (did I mention she is also the perfect, patient mother to 5 children?).

When I eat this healthier Sweet and Sour chicken, I hope to become more like her, in more ways than just sharing matching kidneys.

So in honor of my sister Kimberly, I give you Baked Sweet and Sour Chicken with Pineapple, Carrots, and Bell Peppers — so you too can take part of her awesomeness with you.

More Easy Chinese Recipes:

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

WANT TO TRY THIS BAKED  SWEET AND SOUR CHICKEN RECIPE?

Pin it to your ASIAN, CHICKEN or DINNER BOARD to for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

Baked Sweet and Sour Chicken, Pineapple and Peppers

The BEST Sweet and Sour Chicken - takeout OR homemade - I have ever had in my entire life! This Sweet and Sour Chicken Recipe is also baked with pineapple, carrots, onions and bell peppers so its a complete meal-in-one with no need to stir fry extra veggies! 
Servings: 4 -6
Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

Chicken Breading

  • 3-4 boneless skinless chicken breasts (1 ½ pounds), cut in bite-size pieces)**
  • 3 eggs
  • 1/2 cup flour
  • 1 1/3 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon onion powder

Sweet and Sour Sauce

  • 1/2 cup pineapple juice from 20 oz. pineapple tidbits can listed below
  • 1 cup red wine vinegar
  • 1 1/2 cups sugar
  • 1/4 cup + 2 tablespoons ketchup
  • 1 small onion, diced
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ginger powder

Vegetables/Pineapple

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

Instructions

  • Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors.
  • Preheat oven to 350 degrees and lightly grease a 9x13 baking dish with non-stick cooking spray.
  • Whisk eggs together in a large bowl, set aside. Add ½ cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour.
  • Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated.
  • Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9x13 baking dish.
  • Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce thickens, stirring occasionally.
  • Serve over rice. Enjoy!

Notes

**If your chicken breasts are extra thick (like the ones from Costco), I recommend tenderizing/flattening with a meat mallet or the side of a large can beforehand)

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Carlsbad Cravings Original inspired by Kim’s Sweet and Sour Chicken

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255 Comments

  1. Erinn S says

    That is such a delicious looking meal. I have never attempted my own Sweet & Sour, but I want to try this!

    • Jen says

      Thanks Erinn! You should definitely try it, I know you will be so happy you did!!!

    • Lyn says

      This looked so yummy I made it for dinner last night. It is as delicious as it looks. I will be making this again. The one thing I changed was the sugar. I used half of what it said. A new favorite at our house.

      • Jen says

        Hi Lyn, thank you so much for visiting my site! So happy to hear that the chicken is “as delicious as it looks”! great compliment! I am so intrigued that it wasn’t too sour with half the sugar – I am definitely going to have to try that! I haven’t wanted to “mess with a good thing” but it sounds like some more experimenting is in order! Thanks again Lyn!

      • Nikki says

        Second time making making this recipe I fried the chicken instead and did everything on the stove and it came out amazing it taste exactly like a popular Asian restaurant here in Montreal,I’m so happy I finally found a recipe that taste exactly like the chicken at the restaurant. Now I can make this whenever I want thanks:) can’t wait to try your other recipes!!!

        • Jen says

          Oh how you flatter me Nikki! I am thrilled you were able to make this on the stove and have it taste like your favorite restaurant – yay! I hope you have fun exploring and trying my other recipes!!!

    • Alexis says

      I just made this and it was amazing! The flavor was delicious… Tasted just like from a restaurant. I will definitely be making this again. Thanks for the recipe!

      • Jen says

        You are most welcome Alexis, so happy you loved it! YAY!

  2. Ashley says

    This looks even better than the sweet and sour chicken I usually make! 😀

    • Jen says

      Thanks Ashley! You’ll have to try it out and tell me what you think!

  3. Kimberly says

    Jen, You give me too much credit! Love you – your pictures are awesome!

    • Jen says

      Love you too Kim! It’s impossible to give you too much credit! I can NEVER give you enough credit!

  4. Sophia @ NY Foodgasm says

    Okay, this is TOTALLY happening in my kitchen soon! What an incredible recipe and pretty healthy too! Not fried and all that. Seems easy too and I am ALL for that!

    • Jen says

      Yes, easy, healthy and delicious, can’t beat that! Excited for you to try it! Thanks Sophia!

  5. Kungphoo says

    Looks like a nice dish to prepare! We order this from the take out all the time.

    • Jen says

      and an even nicer dish to eat! Hope you enjoy and thanks for stopping by!

  6. Lisa says

    I think my family will LOVE this. It looks so yummy! I have really missed these types of foods ever since I discovered my gluten intolerance (celiac disease). I love that this recipe uses mostly corn starch and only 1/2 cup of flour- I can use the gluten free flour and it should still taste pretty good since there isn’t a whole lot of flour in this recipe. I also have a gluten free soy sauce- so I am set to try this!!!
    Thank you to both you and Kimberly. Both amazingly awesome women!
    We had such a nice visit with your Mom and Dad when they were in town last Friday.
    Thanks for sharing!

    • Jen says

      I am so happy you got to see my parents! I hope they gave you all a big hug from me!!!
      I am happy you can still make this! The flour is to help the cornstarch stick better but you can even leave it out and I think it would still be fine. Here’s a gluten free pinterest board that you might like: http://www.pinterest.com/amspecks90/gluten-free-living/
      xoxo!

  7. [email protected] Tastes Good says

    What a great sister! How blessed you both are to have each other! This looks fantastic, Jennifer! I am putting it on my to do list!! Thank you for sharing!

    • Jen says

      Thanks Marion, I hope you enjoy! and Yes, I have the best sister ever! Feeling blessed everyday!

  8. Selenity Jade says

    And again with being hungry again…. seriously, I LOVE sweet & sour chicken… without bell peppers though. ^_^;

    • Jen says

      Luckily the bell pepper are easy to leave out and it will still be delish! Enjoy!!!

    • Jen says

      Thanks Sheena! Sweet and Sour Chicken is the best! Enjoy!

  9. Tina B says

    This looks absolutely awesome! I will have to give it a try! Thanks!

    • Jen says

      Please do and let me know what you think! I think you will love it :)!

  10. Spencer says

    Looks incredible! I may add flavorize to my vocab too 🙂

    • Jen says

      LOL! It totally sounded like a real word, but spell check told me otherwise 🙂

  11. Jen says

    Baked and still tastes amazing! Thanks Heidy!

    • Jen says

      Thanks Michele! Can’t wait for you to try it!

  12. Shelby says

    Sounds to me like you have the best sister a girl could ask for and it also sounds like she must think the same! 🙂 I love this recipe and I’m definitely making it. Grumpy always, always, always, orders sweet and sour chicken when we get take out. I’m anxious to try this on him!

    • Jen says

      I definitely have the best sister! I feel very blessed! Can’t wait fr you to try the sweet and sour chicken – I think you’ll like it just as much as takeout – or more! Thanks Shelby!

    • Jen says

      Thank you! and thanks for letting me know it wouldn’t let you share it. I’ll have to check that out. Much appreciated!

  13. Kecia says

    Colorful, sweet and delicious!! Pass the chop sticks please!

    • Jen says

      Thanks Kecia! I wish I could pass the chopsticks with some sweet and sour chicken through the screen!

    • Jen says

      Thanks Lori! I think your kids would love it!!

  14. Tricia says

    Is that a 1/2 C or 1 1/2 C of sugar? If it is 1 1/2 cups of sugar, have you tried making it with less? It seems like a lot!

    The dish looks wonderful!

    • Jen says

      Hi Tricia, it is indeed 1 1/2 cups sugar because it is 1 whole cup of red wine vinegar, so that much “sweet” is needed to balance out the “sour.” (It makes a lot of sauce) The only real way of making it with less sugar is to make less sweet and sour sauce – you could half the sauce completely (so its only 3/4 cup sugar) and then either leave the chicken the same and then leave out the carrots, and bell peppers OR half the sauce and then half ALL the rest of the ingredients. Hope this helps!

      • Tricia says

        Thanks! I am looking forward to making this.

  15. Marguerite says

    This looks delicious- I can’t wait to try it! I may have just overlooked it… But at what temp should the chicken be baked?

    • Jen says

      Thanks Marguerite for catching that – I must be losing my marbles! It is supposed to be baked at 350 degrees. I will edit the recipe to reflect the change. Thank you so much and enjoy!

  16. Liz says

    I’d love to make this, but wondering what temp you baked it at? Thanks!

    • Jen says

      Hi Liz, I just updated the recipe to reflect the baking time of 350. Sorry about that!!!

  17. Liz says

    Thanks so much! I made this for my family tonight(used gluten free flour) and it was delicious!! Everyone loved it, thanks!!

    • Jen says

      Yay! Thank you so much for letting me know! LOVE when the whole family loves it!!!

  18. Jess says

    I love, love, LOVE sweet and sour chicken! I need to try this! 🙂 I’ve pinned it!

    Thanks for joining the Link Up this week!

    • Jen says

      Thanks Jess, I think you will LOVE this one too! Thanks for hosting the Link Up!

  19. Risa says

    This does not seem too hard at all. I’d probably try this some time!

    • Jen says

      Yes, please do! You will NOT be disappointed!

  20. Lisa says

    My family LOVED this. I followed the recipe but it looks like you also added green onion (from the photos).
    If so, how much green onion did you add?
    This is now on our “Favorite Dinner” list. EVERYONE gave it the thumbs up.
    Thank You!

    • Jen says

      I am so happy your family LOVED it! That make me so happy! I just used the green onions for garnish so I am not really sure how much I used. I would just say a scant scattering per serving, but its totally optional. I am sorry if that is way vague!

  21. Lenze says

    The pictures make this dish delicious. I am big fan of sweet & sour. Unfortunately, I have not had much success recreating the same thing at home. I will have to try this and your food looks like that!

    • Jen says

      Thanks Lenze! Yes please try and let me know what you think! Hopefully this will be your winning sweet and sour chicken!

  22. Kayla says

    Made this last night and it was awesome. Somehow, though, the flour turned into a goopy mess when i tried to put the chicken pieces in. Maybe there was too much egg still on the chicken? I don’t know, but it was still good. Just a different consistency than I am used too when it was done. My mom and dad who love chinese food thought this sweet and sour chicken was awesome too. 🙂 It takes some work, but when I have the extra time, I’ll definitely be making this again!

    • Jen says

      So happy you loved it Kayla! The goop was probably caused from too much egg as you said, but I love how forgiving this recipe is when everything is cooked! Thank you so much for letting me know both you and your parents loved it, that makes me smile!

  23. julia says

    Is it possible to brown/cook the chicken ahead of time and then pop it all into the oven later?

    • Jen says

      Hi Julia! It would definitely work to brown the chicken before hand. I would keep the chicken and the sauce/veggies separate and when ready to cook, combine and you are good to go! Hope this helps, let me know if you have any other questions.

  24. GourmetGetaways says

    I love the look of this recipe! Thank you so much for sharing, I will be making this tonight. I am so pleased the chicken isn’t deep fried 🙂 I am also going to follow you in Pinterest now.

    • Jen says

      I am excited for you to make this recipe Julie! I think almost all foods are just as good baked instead of fried with the only exceptions being corn dogs and country fried steak – for our occasional guilty pleasures 🙂 Thanks for following me on pinterest and for visiting my site! I am excited to hear how you like your sweet and sour chicken tonight!

  25. Colleen says

    I was just about to give up on internet recipes, because out of about 200 or so only 2 have come out good! Then I saw your website and was won over by the story about your sister and the binder she gave you when you got married. I decided to give your recipe a shot and guess what? It came out fabulous! I cut down the garlic to just 2 cloves, because my garlic is strong, and I used fresh pineapple juice made in my juicer and fresh ginger minced in my garlic press but other than that I stuck to the recipe. Next time I might try replacing half the vinegar with some cooking wine to see how the flavor is. Also, I am so going to start making myself a recipe binder and for sure this recipe is going in it! Thanks for the recipe!!!

    • Jen says

      Oh Colleen, your comment was one of the best compliments I have received! To be 1 of the recipes you’ve tried and loved out of A LOT of recipes is quite an honor! I am SO HAPPY you gave my Sweet and Sour Chicken a shot – sounds like its making it in your new binder 🙂 The changes you made sound delicious as well. I hope you try many of my other recipes and hopefully they can make it in your binder as well 🙂 Thank you so much for taking the time to comment! Brought a big smile to my face!

  26. Jenn says

    This was AMAZING! My whole family loved it! A+

    • Jen says

      Can’t get any better than an A+ :)! It can be hard to find recipes your whole family loves, so I am so happy this was a family hit! Thanks Jenn!

  27. Gloria says

    This looks like a wonderful recipe and I’m going to take your word for it that this is the best sweet-and-sour pork you’ve ever had. I definitely want to make it but my concern is the amount of sugar. . At 1 1/2 cups it seems excessive. Is this a typo? Please tell me that it is – LOL

    • Jen says

      Hi Gloria, thanks for visiting my site! Yes it is a indeed 1 1/2 cups sugar needed to balance out the 1 whole cup of red wine vinegar, creating the balance of “sweet” and “sour.” I hope you give it a try and let me know what you think. Enjoy!

  28. Gloria says

    WOW!! I made this tonight for dinner as promised and I have to say you were right, this was the best sweet and sour I have ever had. Had to make a couple of small changes: I cut the sugar back to 2/3 cup and found that it was more than enough and used pork instead of chicken because I had a 1 pound piece of pork tenderloin in my refrigerator that I had to use.
    I made the mistake of not reading the whole recipe which I usually do and mixed the flour, cornstarch and seasoning together. It didn’t make one bit of difference because the pork pieces came out crisp and delicious. I also added the vegetables to the sauce at the beginning and gave it a head start cooking while I browned the pork. Into a 350 oven for 30 minutes which was sufficient to cook everything perfectly. This was without a doubt the most incredibly delicious sweet-and-sour I have ever had. My only regret was that I didn’t make enough sauce-next time I will double the sauce because it is absolutely sensational. Good job Jen – thank you for posting.

    • Jen says

      I am thrilled you loved it so much! I am intrigued by the changes you made and am going to have to give them a try! Thank you so much for letting me know how much you loved it!!!

  29. Lynne says

    Oh my gosh – I followed a Pinterest link for your Beef and Broccoli. Simple enough. But here I am half an hour later, having pinned several of your delicious recipes and subscribed to your blog.
    So glad I found you – recipes with proper nutritious ingredients instead of using cans of cream of soup as a base 🙂

    • Jen says

      Yay Lynne! I am so happy you found my blog too! Your comment made me so happy! (if you can’t tell by 3 “!” already 🙂 ) I love it when new soul “food” mates” are made. Happy cooking!

  30. Marie says

    I was wondering if you ever tried it in a crockpot. I would love to have it as a Sunday lunch item, but I tend to use the crockpot for Sunday lunch.

    • Jen says

      Hi Marie, I have never tried it in a crockpot, so I can’t guarantee how it would come out, but I think it would work just fine. If you try , let me know! Sorry I can’t be of more help!

    • Jen says

      My absolute pleasure! Thank you for having me!

  31. Jen says

    Thanks Tracey! I think you will love it! I do have a recipe for orange chicken 🙂 I wasn’t planning on posting it quite yet but definitely within the year. Stay tuned 🙂

    • Jen says

      Thank you so much for visiting, pinning and sharing! So much appreciated! Hugs right back at ‘ya! 🙂

  32. [email protected]+Love+Bakes+Good+Cakes says

    My family loves this! Thanks so much for sharing at Freeodm Fridays – I’m sharing on my FB page today! 🙂

    • Jen says

      My pleasure! Thank you so much for sharing! Love your page!

  33. Teresa says

    I usually do not comment on recipes but this dish came out AMAZING!!! Thank you so much for sharing it with us!

  34. Brenda Stewart says

    I am on a set budget and love sweet and sour chicken but never go out to dinner often because it is expensive. Now thanks to you I can have one of my favorite dishes whenever I want. This is as good, if not better, than any I have ever had at a restaurant. I had it for supper last night and dinner today. Posted on my Pin Interest page. Thank you very much.

  35. Brenda Stewart says

    As I said I love this as postted. But my dh wants the sauce a little less thick so it will saturate into the rice. How would you suggest I thin it just a wee bit? My neighbors comment was “You hit the taste, just right!”

    • Jen says

      Hi Brenda, I am so happy you found my sweet and sour chicken and love and can make it any time you want :)! I was thrilled to know you liked it as much as takeout! The sauce is made to saturate into the chicken so by the end there isn’t much “sauce” left. If you want more/thinner sauce, I think the best option without changing the flavor is to use less chicken or vegetables or you could increase the sauce by another 1/3 or 1/2. Hope this helps!

  36. Amber says

    I made this recipe for my family tonight. The only thing I did differently was instead of stir frying the chicken in a pan, I just placed the seasoned chicken in the prepared 13×9 dish. Baked for 20 minutes stirring half way through. Then added the sauce and cooked until it thickened. I really didn’t want to dirty another dish. My husband loved it and he is extremely picky! Thank you!

    • Jen says

      Hi Amber, I am so happy you and your husband loved the sweet and sour chicken! It’s always so nice to find a dish that everyone enjoys – which isn’t always easy 🙂 I’m glad you were able to cook the chicken all in the oven too -what a great idea to not dirty another dish :)!

  37. Hilary says

    This looks SO tasty, I’m sharing on my social media (wish I could tag your twitter… do you tweet?

    • Jen says

      Hi Hilary! Sorry for the delay in getting back to you as I’ve been out of the country all week (all my posts have been pre-scheduled). thank you so much for sharing my Baked Sweet and Sour Chicken, much appreciated! I have a twitter account but I haven’t started tweeting yet – I really need to though! I think you just gave me the impetus to get on that this week! Thanks again for visiting!

  38. Claudia says

    I made this last night for my family, and it was outstanding! I got my husband to help, which rarely happens! It was enough to feed an army, plus have some leftovers! Definitely going to make again, all my boys loved it! Thank you for posting this!

    • Jen says

      Hi Claudia, I am so happy you and your whole family loved it, that makes me so happy! Its always nice to find a recipe everyone likes – let alone you can get your husband to help make :)!

  39. Ram Salazar says

    Hi Jen. I was quite sceptical at first when you said” this is the best sweet and sour chicken I have ever had in my entire life!” I have followed different recipes and instructions religiously but not everything went and tasted like it was described.
    Then i told myself i’ll have a go on this one as the photo looks really mouth-watering. You never let me down mate! thank you for this wonderful recipe. Reallllyyy gooooood! And your story is wonderful too! Say hi to Kimberly for me.

    • Jen says

      Hi Ram, you are most welcome for the recipe. I know how that can be to be so excited for a recipe and then it doesn’t turn out so I am so happy the Sweet and Sour Chicken didn’t disappoint! So happy you loved it! Thank you for your wonderful comment and I will definitely say Hi to Kim for you 🙂 🙂

  40. Angie K says

    Just found your blog and already have a half dozen recipes bookmarked (and mentally marked URGENT!) that I cannot WAIT to try! Your pictures and the food in them look INCREDIBLE. Though I fear the word incredible in all-caps isn’t strong enough… I was just staring at the pictures of the 5-spice chicken wings and saying, “wow…….” repeatedly. You’ve done a terrific job on your blog, and I really appreciate your fun writing style! Not to mention I love your story about your sister! I am so glad for you!!! Praise God! Thanks for all the hard work and time you’ve clearly put into your blog, I wish you the best!

    • Jen says

      Angie, thank you so much for your super thoughtful comment and bounty of compliments, your words had me smiling for days and all over again when I reread it to reply! I am so happy you found my blog and I am excited for you to try some of the URGENT recipes :)! I wish you and yours the best as well!!!

  41. Lindsay says

    I normally don’t leave comments about recipes, but this was fabulous! Made it last night and I told my husband it was the best chicken recipe we’ve ever made. He is allergic to peaches and apricots so he can never eat sweet and sour chicken out for fear the sauce has them in it. We doubled the recipe, used our Dutch oven to go easily from stove to oven, and will freeze the rest. The Dutch oven worked great…maybe took a little longer, but we also had double the ingredients in it. Wonderful and really pretty dish!!

    • Jen says

      Hi Lindsay, I am so glad you did take the time to comment and so happy you all loved the recipe! That makes me so happy :)! What a great idea to cook it in the Dutch oven as well and I love that you doubled it to have leftovers – thank goodness it turned out 🙂 Hope you find more recipes you love on my site! Thanks again Lindsay!

  42. Debbi says

    Thanks so much for sharing this recipe and your love for life with us! Going to try it this week

    • Jen says

      My pleasure Debbi, thank you so much and I hope you enjoy!

  43. Courtney says

    Made this last night, followed advice of suggestion in comments and reduced sugar to 2/3 cup. Since I’d never made it before, not sure of the exact effect this had on the recipe, but it was yummy! And we have dinner for two nights. Thanks! Your story is inspirational, and so is your love for your sister.

    • Jen says

      I am so happy you loved it Courtney, even with less sugar – that is always a good thing 🙂 Thank you so much for your kind words. I am so blessed to have my sister!

  44. Jessica says

    Just made this tonight and my boyfriend gave it the double thumbs up, he said, “now that you can cook this we will never need to order Chinese takeout again!” This was truly better than almost all Chinese takeout I have had!

    • Jen says

      What an awesome compliment, thank you so much! I am thrilled you both loved it so much!!!

  45. Linda says

    This looks great! I am concerned however that 1 1/3 cups of is too much. That’s almost half a container….
    Is that right?

    • Jen says

      Thanks Linda! I am assuming you are referring to the sugar? Yes, 1 1/2 cups is accurate because it makes a lot of sauce. Others have said in their comments that they have used 3/4 cup or 1 cup instead and it still tasted delicious. I have not tried less sugar yet as I feel right now the sugar perfectly balances the red wine vinegar. I hope you enjoy!

  46. Desiree says

    I am always looking for ways to cook more healthful foods. I absolutely love cooking and Chinese food is one of my favorites. Your recipes look wonderful and I’m following you on Pinterest so I can get more ideas from you. Thank you for sharing this. I will definitely be trying out your recipes.

    • Jen says

      Hi Desiree, I am so happy you found my site! I am excited for you to try this Sweet and Sour Chicken – I think you will love it! I hope you have fun browsing my recipe archives, I only post what I love, so I hope you love it too! 🙂

  47. Kayla Scroggins says

    I would like to prepare this meal before I pick up my daughter. Would it be okay to follow all the steps up until sticking go it in the oven? And instead place in in the fridge until time for dinner?

    • Jen says

      Hi Kayla! I would complete all the steps up until combining the sauce and the chicken – so once you get home all you have to do is pour the sauce over everything and bake. Enjoy!

  48. Mary B. says

    The pineapple tidbits are they in the heavy syrup or just water?

    • Jen says

      Hi Mary! They are the tidbits in pineapple juice. Hope this helps!

  49. Mandisa says

    Hi Jen. I tried and succeeded at this recipe and it came out wonderfully! I love cooking and i usually get compliments from my husband. When i made this sweet and sour chicken, wow-i got THE compliment of compliments. Its become our favourite of late. Why buy chineese when you can make Jen’s sweet and sour chicken.!

    • Jen says

      Hi Mandisa, YOUR comment is the compliment of compliments :)! I am so happy you both loved it enough to become your latest favorite! Thank you!

  50. Jessica says

    Can this be adapted for gluten-free? Have you experimented with a gluten-free flour blend instead of the flour? This looks so yummy and I want to try it but we eat gluten-free.

      • Pam says

        I made this just leaving the flour out completely and it turned out great!

  51. Joy Jackson says

    I’ve made this recipe twice now and it I can attest that it is the best sweet and sour chicken!! It is soooo good. I must say it takes quite a bit of time to make; it’s always the chicken part that takes forever for me. The sauce comes together pretty easily and is delicious and when baked with the cornstarch coated chicken, it thens up beautifully. Both times I have increased the sauce, the first time I multiplied it by .5 then this time I doubled it. I really like sauce (like it makes the dish for me); so I am glad I double it. I also add extra veggies and chicken since I want to have lots of leftovers when I spend so much time to make this dish already. You could reduce the sugar in the sauce but I added most of it this time since I was cooking for others and just wanted it to be its maximum deliciousness! This is a winner recipe; so thank you. I need to try your other Chinese recipes!

    • Jen says

      Wow, Joy, thank you for the ultimate compliment of attesting that this is the best sweet and sour chicken! I agree, the chicken does take some time but I am glad you agree that it is so worth it! I love that you have customized it to just how you like it. I hope you enjoy my other Asian recipes as well – they are some of my favorites! Thanks again!

  52. Rebecca says

    This sounds delicious. However, I do not own a bottle of ketchup! Is there something I could substitute for ketchup? I am saving, just in case!

    Thanks
    Rebecca

    • Jen says

      Hi Rebecca! I have not made this substitution so I cannot guarantee that it will come out exactly the same, but my best suggestion would be to substitute 6 tablespoons tomato paste plus 3 tablespoons sugar for the 6 tablespoons ketchup. Best of luck!

  53. Debbie says

    It is not often that I find a cooking/baking site that keeps me coming back repeatedly. I was so thankful to have stumbled across your blog. EVERYTHING I have tried has been 100% wonderful and raved about. This Baked S & S Chicken recipe was the first one I tried and it blew us away with how delicious it was and how tender the chicken was. All of your recipes that I have tried have turned out exactly as you said they should. We look forward to many more delicious meals. Thank you!!

    • Jen says

      Sorry for the delay in getting back to you Debbie as I have been out of the country without internet for over a week but I was SO happy to come back home to your comment! Seriously, thank you so much for taking the time to comment and make my day! I love hearing that you have enjoyed all my recipes and that they have all turned out – YAY! We must be foodie kindred spirits with the same taste in food 🙂 I hope you continue to find more recipes you love her! Thanks again!!!

      • Debbie says

        Thank you for your reply. Last night I made your “Secret Ingredient Mongolian Beef” and it was another keeper! So very delicious. I often find that I double/triple the amount of spice in recipes to get a deeper, richer flavour. But, I followed your recipe exactly, and it was perfect. Thank you “foodie kindred spirit” :)!

        • Jen says

          So happy you loved the Mongolian Beef! I LOVE spices and try to keep myself from over spicing everything so I am happy we are on the same page 🙂 Love that you keep trying more recipes – so fun! Have a fabulous weekend!

  54. Karen says

    I have made this recipe several times now. The first time I cut back on the sugar. A little too vinegary for me but it was still tasty but I didn’t make that mistake again! Used pineapple chunks, red and green bell peppers, no flour (just the cornstarch and spices). I also increased the garlic and ginger. Husband asked for it again and we both really loved it. I love it when I find a keeper of a recipe.

    • Jen says

      Hi Karen, I am so happy this recipe is a keeper – the ultimate compliment, thank you!!! I have had questions about cutting back on the sugar so I am glad to know that it is indeed the right amount! sorry you learned the hard way but glad you tried again! I hope you find more recipes t love here!

  55. Tiffay Nay says

    Thank you so much for posting this amazing recipe! This is not the first recipe for sweet and sour chicken I’ve attempted and a big downfall before was disappointing batter for other recipes, but oh boy did the batter turn out perfect for this recipe! Everyone loved this dish!

    I do admit I had my doubts when I initially poured the sauce over the chicken in the baking dish and it didn’t have that red colour but that was remedied by the oven time. Also out of pure laziness I mixed the flour with the cornstarch and other dry ingredients in the freezer bag. But I must say turned out great! I got so many compliments! Thanks so much!

    • Jen says

      You are so welcome Tiffany, I am so thrilled you finally found a sweet and sour recipe you love – YAY! I will have to try combining the cornstarch/ingredients knowing that it worked for you and saved a step – win- win! Thanks again, I hope you find more recipes to love here!

  56. Joanne says

    I would just like to comment on your sweet and sour chicken…..It was fantastic!!!!! I will be including this recipe in my “special” recipe book. Thanks for a great recipe.

    • Jen says

      Yes! Always the highest honor to make it into the “special” recipe book – THANK YOU! so happy you loved it! Thanks for visiting my site and for taking the time to comment! I hope you find a lot more recipes to love!

  57. Kerstin says

    Just made this and it turned out beautiful. Tad too sweet for our liking so I would reduce sugar to 1c next time but there definitely will be a next time.

    🙂

    • Jen says

      Hi Kerstin, I am glad you enjoyed it and there will be a next time -with less sugar 🙂 Thanks!

  58. Kim says

    Tried this tonight and it’s definitely a keeper!!! My son who is home from college declared that THIS was the great home cooked meal he’s been waiting for. My daughter proclaimed it better than a Chinese restaurant. I’ll definitely make this again. Thank you!

    • Jen says

      you are so welcome! Thank YOU for sharing the rave reviews – yay!!! I am so happy that everyone loved it so much!

  59. Fala says

    This was the best sweet and sour chicken I’ve ever had! Also, I don’t know if it was the fact that the chicken was baked in the sauce in the oven, but the chicken was so juicy and tender inside – I have a tendency to overcook it when it’s fried all the way in the pan. Thanks for the great recipe – my husband was also very impressed with it!

    • Jen says

      I am going through old comments and am SO embarrassed I am just now seeing this but THANK YOU so much for your comment! I am so happy you and your husband both enjoyed it!!!

  60. Sophie says

    Omg I totally forgot to add the cornflour mix to the flour mix before frying!! What can I do to save it?

    • Jen says

      Sorry Sophie I am seeing your comment too late! I hope it turned out okay!

      • Sophie says

        It was the best sweet and sour dish I’ve ever had! I can only imagine how delicious it’d be if I followed the instructions 😉

  61. wendy says

    This was simple AMAZING! I tried it tonight and my family loved it! It tasted just like the sweet and sour chicken from a restaurant, wait let me correct myself, it tasted better because it was not greasy. Thank you so much for posting this recipe. My family loved it! Just think, I spent only $23 on all of the ingredients (which includes the chicken and rice) and I got two night’s dinner out of it. THIS IS A MUST TRY RECIPE!

    • Jen says

      YAY! I am thrilled you loved it so much Wendy! Thank you for making my day!

  62. Leslie says

    Made this tonight! It was so delicious. The sauce didn’t thicken up at all and made the breeding a little soggy. I followed the recipe but maybe I missed something. How do you think an up. the sauce? Thanks!

    • Jen says

      Hi Leslie! Glad you enjoyed it! As far as the sauce thickening – there is no thickening agent, it just thickens as it simmers down. There shouldn’t be very much sauce left at all by the time its done baking – just enough to coat the chicken so if there was extra sauce you can add more chicken next time. As far as the chicken being soggy, I would suggest browning the chicken longer before baking. Hope this helps! 🙂

  63. Jessica says

    I’m so glad that I found your blog! As a young wife and mother its a struggle to get dinner on the table every day with everything else on my plate, but all your recipes are easy and full of flavor. I wish I had a sister who had given me a cookbook when I first got married! Keep up the good work and the kid friendly hidden vegetables 🙂

    • Jen says

      I am so happy you found my blog as well, Jessica and so happy to hear you find my recipes easy and flavorful – win, win – thank you!!! I’ll do my best with the hidden veggies 🙂

  64. Foodiewife says

    I had extra bell peppers and plenty of frozen chicken breasts, so I searched for a baked sweet and sour chicken recipe. Eureka! The only challenge I had is that the sauce never really thickened. However, that did not discourage me. I did a quick cornstarch slurry, after draining the sauce back into a pan. It thickened up beautifully, and I returned it to the baked chicken. My husband absolutely loved it. You’re right. It’s better than take-out and I know what’s in it. Thank you. This one’s a keeper.

    • Jen says

      I am so happy you stumbled upon my recipe and agreed it was better than take-out! Thank you so much!!

  65. R T says

    The 1/2 tsp of red flakes was too much for my kiddos but the husband and I liked it next time no flakes great recipe though thanks

  66. John says

    My daughter and I are giving this a try tonight — wish me luck.

    Just one question — all your pictures of this look like they contain scallions, which aren’t mentioned anywhere in the ingredients or instructions. Were the scallions an omission?

    • Jen says

      Hi John, the scallions are just a garnish – you can add them to taste after cooking if desired 🙂 Enjoy!

  67. Barbara says

    The sweet and sour chicken is awesome. You need the time to make it but it will definitely be worthwhile. Thank you

    • Jen says

      Thank you Barbara, I am so happy you loved it and I appreciate your kind comment!!

  68. Sandi says

    I found this recipe about one week ago and we had it for dinner. My husband said “You need to give that girl a big thank you!” Although I am a very good cook, I have never seen him eat two large bowls like he did tonight. Can’t wait to try more of your recipes and thank you so much for the wonderful recipe.

    • Jen says

      You are so welcome Sandi! I am thrilled he love enough for 2 big bowls – yay! I hope you find more recipes to love here – I would try my Mongolian Beef or Caramelized Cashew Ginger Chicken next if you like Chinese food 🙂 Enjoy and thank you!

  69. lisa g. says

    This looks great! In step #6 it says to cook until sauce stirring occasionally. Is it suspose to say…until sauce “thickens”? Thank you for your delicious recipes! Time to browse your site.

    • Jen says

      Hi Lisa, in step 1 it says to simmer the sauce just to meld the flavors and it will not thicken and in step 6 you are just combining everything, together so its evenly coated in the sauce – the sauce will still be thin but will be absorbed by the chicken as it cooks. Hope this helps!

  70. Jenn says

    Hi! Reader from New Zealand here- I found you on Pintrest and have just made this amazing meal for the third time. Thank you for your delicious, easy to follow recipes

    • Jen says

      Hi Jenn all the way from New Zealand, welcome! I am thrilled you found my site and have already made this three times – wahoo! Thank you for your kind comment! I hope you continue to have fun exploring my site and trying my recipes! All the best!

  71. Francesca says

    Hi Jen, I found this recipe on Pinterest while searching for a baked version of sweet’n’sour chicken. Your pictures were very enticing and your chicken looked quite yummy, so I decided to give it a try. Like many other readers I was rather perplexed at first when I saw how much sugar I was supposed to use. Well….let me tell you, the result was simply fantastic! Sugar and vinegar are in the right amount and proportion and you are also totally right about the 50 minutes oven cooking. This sweet and sour chicken was absolutely delicious and both my family and my friends were enthusiastic about it! Thank you very much for your recipe! I will visit you blog and search for other nice ideas!

    • Jen says

      Hi Francesca, I am so happy you followed the recipe and loved the results – phew and wahoo :)! and welcome to my site! I hope you have fun exploring and trying new recipes!

  72. Melody says

    This Baked Sweet and Sour Chicken is AMAZING! Has anyone ever tried freezing it?

    • Jen says

      Thank you Melody, so happy you loved it!! I haven’t frozen it but maybe someone else will chime in…

  73. Kaye says

    I made this for dinner tonight. It was excellent! Thanks for the recipe.

    • Jen says

      You are so welcome Kaye, so happy you loved it!

  74. Lauren says

    Going to make this recipe tonight! Can you tell me – do I cut up the chicken before I put in the oil and bake? Or do you bake in the sauce and cut up after cooked? I’m thinking before so it can be coated with the corn starch mixture? Thanks!

    • Jen says

      Hi Lauren! Yes, you cut them first and then add to egg mixture, then flour, then cornstarch mixture. Good luck, hope you love it!

  75. Tanya Bishop says

    This recipe looked so delicious and with soooo many wonderful comments on it I decided to try making it tonight. Not sure how i missed that the chicken was to be cut into bite size pieces, (both in the photo and in the ingredients list ), but I managed to. Instead I breaded the chicken breasts as per your instructions and used fresh pineapple and mini sweet peppers, making the sauce a little chunkier. I put them in the baking pan with the sauce piled on top of the breasts and slathered them in it. While Im sure it would be more delicious had I followed your instructions, this dish still came out so good I cant imagine what better would taste like! Thank you so much for sharing your recipes, you make chicken sound good for dinner again (I was so over it). I cant wait to try some more recipes of yours!
    Thanks again!!
    Tanya

    • Jen says

      Hi Tanya, I am so relieved this recipe turned out delicious even with full chicken breasts! I hope you have fun exploring my recipes and hopefully falling in love with chicken again! 🙂

  76. Ann says

    love this recipe! Leftovers the next day taste even better! I added cherries to mine…yum. did anyone else think it was spicy? I don’t know why mine had such a kick to it.

    • Jen says

      Hi Ann! love the addition of cherries – I never would have thought of that but I can totally taste it, yum! The kick was probably from the red pepper flakes – so I would use 1/4 teaspoon next time for less of a kick. So glad you liked it though!

  77. Colleen says

    I made this last night. It was amazing, very flavorful. I love Chinese food, making it myself is way better than going out.

    • Jen says

      Awesome, I am thrilled you loved this, thank you so much Colleen!

  78. Nikki says

    I have made this dish several times, never changing a ingredient or instruction and trust me I am always tweaking something. It is the best dish ever better than most take outs. I am so happy you shared recipe and I am not lying get one bit, it was and is delicious thank you

    • Jen says

      What an awesome comment/review Nikki, thank you so so much! I am thrilled you love it so much, even better than most takeout! I hope you find more recipes to love here!

  79. Michelle K. says

    Having to go gluten free, I really miss takeout Chinese food. This was so good. I did use rice flour instead of regular flour. Would not change a thing. The chicken was so tender. Thank you so much for sharing this recipe with us. Tonight I’m making the Mongolian Beef. Can’t wait to try it

    • Jen says

      Hi Michelle, I am so happy this was such a hit and you were able to use rice flour instead to make it gluten free- yay! My mother in law is gluten free and I often make my Asian dishes for her as well 🙂 Hope you loved the Mongolian Beef – and the Beef and Broccoli is even better 🙂

  80. Bruce Buntain says

    I lived in China for 14 years and one of the dishes I often ordered in restaurants there was sweet and sour chicken – or pork. Sometimes it was good but sometimes it was just ‘meh’. Now that I’m back in Canada for good, I wanted to find a good sweet and sour chicken recipe to try. I just stumbled on yours and thought I’d give it a try. I’m just a beginner cook, so figure that I’ll follow your recipe as it is before doing any possible tinkering. One thing, though, that has me a bit disturbed (even more than I usually am) is the amount of sugar called for. I understand that this is to balance out the vinegar, but is there some way to cut back on both sugar and vinegar, such as substituting something else for part of the vinegar?
    Just curious (Zhishi Haoqi)!

    • Jen says

      Hi Bruce, I would have to experiment with the recipe in order to cut back the sugar and use a substitute. Sorry!

  81. Charlotte says

    Thank you for this recipe. Delicious

    • Jen says

      You are so welcome Charlotte, I am so happy you enjoyed it!

  82. Christine says

    Hi! I am ready to make this recipe this week. I think my twin boys will love it. Have you heard of anyone replacing the sugar with honey? Do you think this is a good idea? Or coconut sugar? Thanks!

    • Jen says

      Hi Christine, Sorry but I haven’t had any feedback from anyone doing that- let me know if you decide to try it, I’d love to hear the results!

  83. Gwen says

    OMG…. this was delectable! Hubs a way too much he liked it so well. Shared I on FB too.

    • Jen says

      haha – eating too much is the ultimate complement 🙂 SO happy you both loved it, thanks Gwen!

  84. Erin Joy says

    Stumbled across your page because my son asked if we could order sweet & sour chicken for dinner, but since we are on a tight budget at the moment I had to tell him no… then I saw this and realized I had everything onhand except the pineapple! Quick trip to the minimart and we were in business… my kids have always been weird about bell peppers but since they are a veggie that is readily available year round here in Nepal, I’m training their palettes by adding to everything anyway. I sliced them very thinly and in this rich sauce, they gobbled them up, commenting repeatedly, “Mom, this is better than Pho 99!” I personally found the sauce a bit too much on the “sweet” side so will probably scale back the sugar next time, but I also ended up having to use apple cider vinegar instead of red wine vinegar because I didn’t realize until after my quick shop that I was out, so perhaps that affected the sweetness a wee bit. Thanks for this lovely recipe! If I were writing a ‘review’ I would add “100% toddler-approved!” I intend to peruse your blog further now!

    • Jen says

      That is awesome Erin Joy, thank you so so much! I am thrilled it was such a hit with the family! I hope you find more recipes your whole family will love here!

  85. Andrea says

    This is excellent! There is a bit of prep work involved, but it is so worth it! I made a couple of minor substitutions because I am soy & gluten free. I used Organic Coconut Aminos seasoning sauce from Trader Joe’s in place of the soy sauce, (it tastes just like soy sauce.) I used brown rice flour in place of flour. I used potato starch instead of corn starch. This is a recipe I will make again and again! Thank you for this recipe!!

    • Jen says

      You are so welcome Andrea! I am so sorry at my delayed response as I was in the hospital when I received it and have been so behind ever since but I SO appreciate your comment! I am thrilled this was such a hit and so happy you were able to make it gluten free!

  86. Mariann says

    This meal is DELICIOUS! Try it now.

  87. Nancy says

    This is the best sweet and sour chicken I have ever made!!!! I’m really glad I tried it, even though I wasn’t sure about it being baked. I made the recipe exactly as written, no add ons or substitutes. It’s a keeper. Some may find it time consuming, but is well worth the extra time and effort. It also would be a great meal to serve to company…Thank you so much…will be making this again and again….

    • Jen says

      Awesome Nancy! I am so happy this is a new family favorite and well worth the time! We love serving it for company too because there is no last minute hand on time. I hope you find many new favorites here!

  88. Tammy Sherman says

    We are so trying the sweet and sour chicken tonight. All the recipes look great. Godly we will be trying them all

    • Jen says

      Thank you Tammy! I hope you love it as much as us!

  89. KC says

    I really wish I could upload a pic that I took n of my meal when I was finished preparing it. This recipe was SUPER delicious. I was a zed at the results. Thank you so much

    • Jen says

      You are so welcome KC! I wish I could see a picture too! I’m thrilled you loved it so much, thank you!

  90. Wanda says

    This is the best sweet and sour chicken I have ever eaten. My husband and I loved it. The chicken was brown and crispy and at the same time juicy and tender. All the flavors were perfect together. thank you so much for the recipe!!!

    • Jen says

      I am so glad both you and your husband loved this Wanda! I hope to continue making recipes both of you will enjoy 🙂

  91. trevis says

    We have made this numerous times and its the best we have found. thanks for the recipe.

    • Jen says

      I am so glad to hear you guys are enjoying the recipe Trevis – Thank you!

  92. Ada says

    I made this and it tasted so amazing. Had to control myself because I would have eaten the whole thing myself. Thanks so much.

    • Jen says

      You are so welcome! and I hear you! I have that same problem myself 🙂 I’m so happy you loved it!

  93. Pam Owen says

    I couldn’t wait to try the sauce so while I was frying the chicken I tried some in a spoon and I have to say that after searching for at least 3 years, I have finally found THE SAUCE! Looking forward to try your other recipes also. Thank you isn’t enough! Sincerely Pam

    • Jen says

      What an awesome comment Pam, thank you so much! I am thrilled your search for THE SAUCE is over! I hope you have fun exploring my site and trying more of my recipes!

  94. Jill Harris says

    Hi Jen. This the second time I’ve made your oven baked sweet and sour chicken. Just want to say thank you, thank you. But do you think it can be frozen for a left over meal? Would love to hear back. Thanks again.

    • Jen says

      You are so welcome Jill, thank YOU for taking the time to comment! I think the texture will get a little funky if frozen but if you aren’t particular about that then go for it!

  95. Mindi says

    This recipe is just delicious. Thank you so much for sharing! The only thing I adjusted was the sugar – I cut it in half and it turns out perfect every time!

    • Jen says

      Awesome, I’m so happy you love it, thanks Mindi!

  96. Ashley says

    Do you think you could make this ahead and refrigerate it and then cook it later?

    • Jen says

      Hi Ashley, I think you could prep it ahead of time but I would keep the chicken and sauce separate and then combine when ready to bake. hope that helps!

  97. Rachel says

    How many calories for this meal?

  98. Toni says

    My childhood memory is Sweet & Sour Pork. Could I substitute pork for chicken?

    • Jen says

      Sorry for the delay Toni, just got home from an Alaskan cruse and was without internet! I am sure pork would be delicious! I am not sure if the pork would get dried out if baked for the same amount of time or not so maybe try baking it for 30 minutes to start?

  99. Ashley says

    If your reading the reviews wondering if you should make this, the answer is YES, YES, YES!! This recipe is so easy and a thousand times better than any Chinese restaurant. Thank you for another fab recipe making us non-cookers look like pros! Carl’sbad Cravings for the win!

    • Jen says

      You are awesome Ashley! Thank you so much for your recommendation! I’m so pleased it was a big hit!

  100. Anamit says

    Interesting that you had a kidney transplant…Did you have CKD or was it something else? As you may know, CKD patients are on severely restricted diets..would this recipe be ok for someone currently on dialysis?

    • Jen says

      The heavy meds I am on for my lung transplant damaged my kidneys and that is why I a needed a kidney transplant. I am not sure if this would be okay for someone currently on dialysis, sorry!

  101. Weslie says

    Hey! Quick question, could you substitute the red wine vinegar for Apple cider vinegar??
    Thanks for the recipe!

    • Jen says

      Hi Weslie, normally swapping out vinegar wouldn’t make much of a difference but this is only true for a small amount of vinegar. I wouldn’t swap out apple cider vinegar for red wine vinegar in this case, sorry!

  102. Serena says

    Hi Jen!
    A comment for you is long overdue as I make your recipes AT LEAST four times a week! They are all winners. I’m making my list of dinners to make at my mother in laws during the holidays. Needless to say, I have to be set to impress LOL. but I have confidence in all your amazing recipes and can’t wait to share with the family.
    YOU have made my love for cooking and truly touch my life each day. I hope you know what a positive affect you have on us all. THANK YOU!! Much love.

    • Jen says

      Oh my goodness, 4 times a week, that is amazing, just knowing that makes my day, my week! I am so honored (and honestly a little teary), that my recipes have had such an impact on your life, thank you! I hope the time with your mother in law is a huge success! Happy Holidays! xo

  103. Jane says

    This is by far the best recipe ever! I have to prepare gluten free but it was awesome even with gluten free flour. It is some work but so worth it. I will always use this recipe from now on.

    • Jen says

      I’m so pleased you loved this Sweet and Sour Chicken Jane and were able to make it gluten free! Thank you!

  104. Sheena says

    Can I omit the flour and only use corn starch ( I’m gluten free but my boyfriend loves pineapple and I know he would enjoy this for dinner tonight)

    • Jen says

      Hi Sheena, I haven’t tried it without the flour but you can try it or use gluten free flour. Enjoy!

  105. Pam Emberland says

    I have made this several times and my family loves it. I always stir in a couple of cups of fresh broccoli florets halfway through baking to cut down on the sweet and increase the nutrition. The sauce is pretty powerfully sweet and this helps a lot.

    • Jen says

      I’m so happy to hear this Sweet and Sour Chicken is a family favorite and I love your addition of broccoli! You can decrease the sugar if prefer the sauce less sweet.

  106. Specter says

    Hi! I made this today and it was yummy! I’ve made several sweet and sour recipes off the internet before, and they were all disappointments. I’d sincerely thought there was no way to get it right. Your recipe, however, changed that. It does require some effort and quite a few spoons and pans to wash after, but it’s so good. Thank you so much for making something so simple, and for giving precise instructions too. A lot of recipe bloggers don’t acknowledge that some of us are just starting out and really do need to know that what you require is 1/8th a teaspoon of something. Thanks Jen, and I’ll definitely try more of your recipes.

    • Jen says

      Hi Specter, Welcome to my site! I’m so pleased your search for a great Sweet and Sour Chicken recipe stops here! I hope you find many new recipes to love here!

  107. Susan says

    This recipe is so amazing, it is definitely one of my favorites!! All the recipes of yours that I have tried have been excellent but there’s something extra special about this one! Thanks for sharing, my husband and I are both grateful!

    • Jen says

      You are so welcome Susan! I love hearing this sweet and sour chicken is on of your favs!

  108. Alexandra says

    I read in one of the comments someone added cherries. Adding cherries certainly piqued my interest, but I am unsure how much and what kind to use?
    P.S this looks amazing and can’t wait to try it tonight!!

  109. Lori says

    It was a hit with family!! I have a question though- when I put the chicken into the flour bag after coating it with egg I had a mess (all chicken stuck together in a big blob, sorry no other way to describe it) & needed to add a ton more flour to get the chicken coated.. Then I had way too much cornstarch. Help! What did I do incorrectly??? Thanks for any advice!!

    • Jen says

      Hi Lori, I’m so happy your family enjoyed it! I would make sure excess egg has been removed then try adding a few pieces at a time, coating then adding more pieces. I hope that helps!

  110. Jessica says

    This was FABULOUS! So easy to make! I subbed apple cider vinegar for the red wine vinegar and it was still so yummy! My daughter, who likes her sweet and sour chicken sans sauce gobbled it up! Served it over stir fried brown rice and broccoli and with homemade wontons (from this site too, me thinks). Thanks for the amazing recipe!

    • Jen says

      Thank you so much for your awesome comment Jessica! I’m so happy it was a winner-your entire meal sounds tasty!

  111. Lee22 says

    Hi there!
    I loved this recipe. Have made it 3 times during covid quarantine. Today I don’t have the time to dredge everything and fry chicken.
    I wonder if I could use unbattered chicken??
    Just brown it in frying pan then transfer to baking dish with veg and sauce and then bake for 30 min?

  112. Barbara says

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

    • Jen says

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

  113. Jan says

    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!

    • Jen says

      You’re so welcome Jan! I’m so happy it’s a favorite!

  114. Alexandra says

    When do you add the pineapple tidbits?

    • Jen says

      Hi Alexandra – it is added in step 6, enjoy!

  115. Caitie says

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

    • Jen says

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

  116. Anna says

    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?

    • Jen says

      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!

  117. Stephanie says

    I made this tonight for dinner- I found you on Pinterest and have pinned several of your recipes. This was the first one I made and it did not disappoint! My kids are notoriously picky said it was great! Definitely will be making again – especially loved the sweet and sour sauce. SO much better than store bought!!

  118. Jen says

    Hi Stephanie, I am so happy you found me on pinterest – welcome! and even happier that even your kids liked this sweet and sour chicken! I hope you enjoy my other recipes as well!

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