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My sister Anna shared this sweet and sour chicken recipe with me because her family absolutely loved it. It’s a winner indeed; the best orange chicken I’ve ever tried! Anyway, I pinned it for safe keeping and finally whipped it out.
My son’s eyes lit up when he realized he was having “Panda” for dinner – in his world, all Asian food is “Panda.” Except, this is way way WAY better than takeout! I’m super thrilled that I know exactly what went into this sweet and sour chicken; no preservatives and I even used organic chicken. #patontheback for Mom :).
I tracked down the original recipe source and it was the talented Mel of Mel’s Kitchen Cafe who said it was easily the most popular recipe on her blog (yeah – I can see why!). The only thing I changed was adding an extra egg for easier coating.
This really is quite a treat. Make it tonight!
Ingredients for Orange Chicken:
2 lbs (about 4 Medium) boneless, skinless chicken breasts
Salt and Pepper to taste
1 cup cornstarch
3 large eggs, lightly beaten
1/4 cup extra light olive oil, canola or vegetable oil to saute, plus more as needed
Ingredients for the Sweet and Sour Sauce:
1/2 cup apple cider vinegar
4 Tbsp ketchup
1 Tbsp soy sauce
3/4 cup granulated sugar
1 tsp garlic salt
How to Make Sweet and Sour Chicken:
1. Preheat oven to 325˚F. Cut chicken breasts into 1-inch pieces and season with salt and pepper.
2. Place 1 cup cornstarch into a gallon-sized ziploc bag, add chicken and toss to coat (go on, toss it up, just make sure the bag is closed; that part is important).
3. Heat 1/4 cup oil in a large, heavy bottom pot (I used my French oven with nice tall walls to reduce splatterage on the stove).
4. In a shallow dish, whisk together 3 eggs. Dip the cornstarch-dredged chicken pieces into the beaten egg, coating both sides then transfer the chicken to the very hot oil.
5. Cook chicken in hot oil about 30 seconds per side or until golden. Having very hot oil is key. You don’t want to cook the chicken through, but just until golden. Transfer chicken to a 9×13 baking dish and continue dipping and sautéing remaining chicken, adding more oil as necessary.
Cooking tip: if you add oil to the pot, let it heat up a little before you add more chicken.
6. In a medium mixing bowl, stir together the sauce ingredients: 1/2 cup apple cider vinegar, 4 Tbsp ketchup, 1 Tbsp soy sauce, 3/4 cup sugar and 1 tsp garlic salt.
7. Pour sauce over your sauteed chicken pieces and toss to coat. Bake uncovered at 325˚F for 1 hour, turning the chicken twice while baking to coat with sauce.
Serve warm or hot over steamy white rice, and crisp tender broccoli for a balanced meal.
My son spotted this photo as I was putting the post together and the first words out of his mouth, “Can you make that for me?” :). Mel, thank you so much for sharing this goodness! It’s music to my ears when my son makes requests like that.
Sweet and Sour Chicken Recipe
Ingredients
- 2 lbs about 4 Medium boneless, skinless chicken breasts
- Salt and Pepper to taste
- 1 cup corn starch
- 3 large eggs, lightly beaten
- 1/4 cup extra light olive oil, canola or vegetable oil to saute, plus more as needed
- 1/2 cup apple cider vinegar
- 4 Tbsp ketchup
- 1 Tbsp soy sauce
- 3/4 cup granulated sugar
- 1 tsp garlic salt
Instructions
How to Make Sweet and Sour Chicken: Preheat oven to 325˚F.
- Cut chicken breasts into 1-inch pieces and season with salt and pepper.
- Place 1 cup cornstarch into a gallon-sized ziploc bag, add chicken and toss to coat.
- Heat 1/4 cup oil in a large, heavy bottom pot (I used my French oven with nice tall walls to reduce splatterage on the stove).
- In a shallow dish, whisk together 3 eggs. Dip the cornstarch-dredged chicken pieces into the beaten egg, coating both sides then transfer chicken to the very hot oil.
- Cook chicken in hot oil about 30 seconds per side or until golden. Having very hot oil is key. You don't want to cook the chicken through, but just until golden. Transfer chicken to a 9x13 baking dish and continue dipping and sautéing remaining chicken, adding more oil as necessary. Cooking tip: if you add oil to the pot, let it heat up a little before you add more chicken.
- In a medium bowl, stir together sauce ingredients: 1/2 cup apple cider vinegar, 4 Tbsp ketchup, 1 Tbsp soy sauce, 3/4 cup sugar and 1 tsp garlic salt.
- Pour sauce over your sautéed chicken pieces and toss to coat. Bake uncovered at 325˚F for 1 hour, turning the chicken twice while baking to coat with sauce. Serve warm or hot over steamy white rice, and crisp tender broccoli for a balanced meal.
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
*My favorite French oven – somehow food just tastes better when you use it 😉
*This covered 9×12 baking dish comes with a lid, reducing foil waste; and it’s perdy.
*My glass mixing bowls are so versatile; everything from this sauce to your morning cereal 😉
*These cooking utensils are next to my stove always in reach on their little caddy.
I love this recipe! I made it many times when you first shared it. My girls have left home now, rmso I haven’t made it recently. Today is a cold rainy day here in Maine,so I decided to make this recipe again. I still love it.l!! Going to try some drained pineapple chunks, and chunky pieces of a red bell pepper. I love your recipes. Its a fun recipe to include your kids in making.
Thank you so much, Stacey! I’m glad you’re loving the recipes.