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Sweet and Sour Chicken Recipe

You have to try this Sweet and Sour Chicken Recipe - healthier and tastier than any takeout! @natashaskitchen

This post may contain affiliate links. Read my disclosure policy.

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!

You have to try this Sweet and Sour Chicken Recipe - healthier and tastier than any takeout! @natashaskitchen

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

You have to try this Sweet and Sour Chicken Recipe - healthier and tastier than any takeout! @natashaskitchen

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

Sweet and Sour Chicken-2

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.

Sweet and Sour Chicken-3

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).

Sweet and Sour Chicken-5

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.

Sweet and Sour Chicken-6

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.

Sweet and Sour Chicken-7

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.

Sweet and Sour Chicken-8

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.

Sweet and Sour Chicken-9

Sweet and Sour Chicken-4

Serve warm or hot over steamy white rice, and crisp tender broccoli for a balanced meal.

You have to try this Sweet and Sour Chicken Recipe - healthier and tastier than any takeout! @natashaskitchen

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.

You have to try this Sweet and Sour Chicken Recipe - healthier and tastier than any takeout! @natashaskitchen

Sweet and Sour Chicken Recipe

4.85 from 88 votes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
You have to try this Sweet and Sour Chicken Recipe - healthier and tastier than any takeout! @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$14
Servings: 6 -8

Ingredients

  • 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
  • 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.

  1. 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.
  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 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 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.
  6. 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.
  7. 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.

Final Final Picmonkey Hashtag banner
You have to try this Sweet and Sour Chicken Recipe - healthier and tastier than any takeout! @natashaskitchen
♥ 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.

What is the most requested meal in your house? 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Maria
    June 10, 2019

    I really loved your recipe. I have a question can I make this a day ahead? Can you help me? Thanks Reply

    • Natashas Kitchen
      June 10, 2019

      Hi Maria, I do think this recipe is best enjoyed fresh and would probably get a little dry if you reheated it in the oven. Reply

  • Eleni
    June 9, 2019

    It was easy to make and surprisingly good. I wasnt sure about the cornstarch but the tastes so different but very good in comparison to using flour. Thanks for the tips along the way , such as letting pan to get hot first after adding more oil to fry. Definitely Thumbs up and 5 stars. My husband said it tasted just like chinese takeout without the fat. Reply

    • Natashas Kitchen
      June 9, 2019

      That’s just awesome, Eleni!! Thank you for sharing your wonderful review! Reply

  • Juliya T
    January 28, 2019

    Made a keto version of this recipe and it was AMAZING! Almond flour instead of corn starch, “swerve” sugar substitute, amino liquid instead of soy sauce, and sugar free ketchup. Added broccoli, sugar snap peas, and red bell peppers during the second half of the hour in the oven. I would double the sauce if adding veggies, was a little dry, but still one of my favorite chicken recipes overall! Thank you!! Reply

    • Natashas Kitchen
      January 29, 2019

      Thank you for sharing your Keto version with us! That’s so great! Reply

  • Lisa
    December 8, 2018

    My family loves this recipe but we don’t always have the time to make it. Do you think it would be the same if I placed it in a crock pot instead of the oven for the last part of the recipe? Reply

    • Natashas Kitchen
      December 8, 2018

      Hi Lisa, I haven’t tried it in a slow cooker so I’m not sure and can’t advise. Reply

  • Anjdiv
    July 20, 2018

    Hi Natasha!! This recipe is delicious but some of of my family is vegetarian. Do you think we could substitute tofu for chicken? Reply

    • Natashas Kitchen
      July 20, 2018

      I haven’t tried that, if you try tofu or cauliflower please let us know how you like it! Reply

  • Wendie
    May 12, 2018

    What can be alternative to a soy sauce ? Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      Hi Wendie, I haven’t tested anything different in this recipe but we do like this soy substitute product (Amazon affiliate link) – it is very good and we often use it instead of soy sauce. Reply

  • Genevieve Sahakian
    April 29, 2018

    Natasha,
    Have you ever tried to make this recipe with white fish fillets? Reply

    • Natasha
      natashaskitchen
      April 30, 2018

      Hi Genevieve, I haven’t tried with fish, but fish might not hold up as well when stirring since most fish is flaky and not as sturdy. Reply

  • Darrell
    April 14, 2018

    Greeting from The Netherlands, Natasha and All! Natasha, this recipe is absolutely off the chain delicious!! Loyal follower of your site and have made numerous recipes you’ve shared. You’re recipes have delighted this family of 5 many times over. Kindest regards to you, your family and all! Reply

  • Natalie
    February 19, 2018

    Would I be able to cut this recipie in half? Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi Natalie, I always make the full batch but that should work if you are using a smaller baking dish since you don’t want the chicken to be too spread out while baking. Reply

  • Alina
    January 12, 2018

    I just made this chicken last night, everyone in my household absolutely loved it! Thank you so much for sharing this goodness with us! Reply

    • Natasha's Kitchen
      January 12, 2018

      You’re welcome Alina! I’m glad to hear how much you both enjoy the recipe. Thanks for sharing! Reply

  • Lori
    November 11, 2017

    Best sweet and sour chicken ever! We loved it! I did cut back the sugar to 1/3 cup – everything else as outlined. Wonderful flavour! Thank you again Natasha! I would have given it 6 stars! Reply

    • Natasha's Kitchen
      November 11, 2017

      You’re welcome Lori! I’m happy to hear the recipe is a HIT! Thanks for sharing your excellent review! Reply

  • Martin
    October 23, 2017

    Fantastic recipe . There is no need anymore to go to our insane expensive Chinese Restaurant. Many thanks for this. My family loved it so much.
    Greetings from Switzerland Reply

    • Natasha's Kitchen
      October 23, 2017

      You’re welcome Martin! I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review! Reply

  • patricia Erickson
    October 20, 2017

    made this tonight, but i used aa cut up whole chicken pieces 2 legs,thighs,wings,breasts and two pack pieces, let me tell you my 57 year old son and his friend mike absolutely loved it. But next time i am going to add pineapple chunks and green pepper chunks. but will be making this origanal sauce on spareribs, pork chops try it on lots. was a huge hit from the guys and myself. Thank you so much Reply

    • Natasha's Kitchen
      October 20, 2017

      You’re welcome Patricia! I’m glad everyone loves the recipe! Thanks for sharing your wonderful review! 🙂 Reply

  • Maria Avalos
    October 3, 2017

    I just made this and it was excellent! I added chopped onion and 2 peppers and tripled the sauce since I like more sauce with my rice. I also cooked it an extra 20 minutes to cook out off the vinegar. Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Maria, that is probably a good idea to cook it longer if you tripled the sauce. I’m so glad you loved it! 🙂 Thank you for sharing your add-in ideas! Reply

  • Neil
    September 8, 2017

    After a successful attempt at your Chicken Teryaki recipe, we loved this delectable Sweet & Sour chicken recipe Natasha – and so easy to prepare thanks to you. Perhaps I cut the chicken pieces a bit small – but I thought the Chicken Sweet & Sour looked ready to eat after 30 minutes in the oven at 325 F/160 C. The additional 30 minutes thickened and darkened the sauce and the meat was tender and delicious – but I am left wondering what just 30 minutes in the oven would do? Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi Neil, it may be due to cutting the pieces too small but the reason for the longer cooking time is to 1. make the chicken super tender 2. allow the sauce time to form and cook off the vinegar. I think if you only baked 30 minutes, it would have a strong vinegary flavor and aroma. Reply

      • Neil
        September 9, 2017

        Thank you for the quick response Natasha. I am going to use this recipe again to see what happens after reducing cooking time by 15 minutes. I like your recipe as is but my personal taste preference would be retaining a little more of the vinegar ‘sour’ taste. Thanks again for your creative recipes – keep ’em coming 🙂 Reply

  • Kellie
    July 28, 2017

    I’ve made this multiple times, and it’s so good. Plus, I have a Red #40 dye allergy, so it’s nice to have a brightly-colored Chinese-type dish that I don’t have to check any ingredient labels for. Thanks for posting! Reply

    • Natasha's Kitchen
      July 28, 2017

      You’re welcome Kellie! I’m so happy you enjoy the recipe! Thanks for sharing your great review! Reply

  • Renee
    July 26, 2017

    Delicious except just a little to much vinegar Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Renee, the vinegar bakes out in the oven. It does seem like it might be overpowering at first but after it is baked, it mellows out so you shouldn’t really taste the vinegar in it. Reply

  • Kristina
    June 8, 2017

    Hey Natasha! I’ve made this recipe about 4 times. The first time it was amazing but the other times it seemed like the chicken was very soft and soggy it didn’t have a crunch to it. What might I be doing wrong? Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Kristina, after the chicken is baked, it really isn’t supposed to have a crunch to it since it’s covered in the sauce, but it also should not be soggy. Some things that might cause this – using a different sized dish, maybe a different oven setting like convection, baking covered vs uncovered. Reply

  • Rosanna
    May 10, 2017

    No need to spend any more money on purchasing sweet and sour chicken at the Chinese restaurant. I really wanted to try something new tonight and this recipe definitely hit the spot! A great recipe that I will add to my books!! Next time I make this recipe, I will make more sauce! Reply

    • Natasha's Kitchen
      May 11, 2017

      I’m glad you enjoy the recipe Rosanna! Thanks for sharing 🙂 Reply

  • Avian
    April 6, 2017

    Omg I made this for dinner yesterday!!! The bomb yes this will most definitely be cooked often even the sauce it self will be used for wings lol it’s even better today. Reply

    • Natasha's Kitchen
      April 6, 2017

      I’m happy you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Andrea
    March 24, 2017

    I made this recipe last night and it was a hit with my entire family! I was a bit nervous about it at first, as an hour seemed like a long cook time for chicken and the sauce started out pretty thin, but the sauce got thick and delicious, and the chicken was perfectly cooked and very tender. I will be adding this dish to my regular meal rotation. I did not have soy sauce, so had to use teriyaki sauce in its place. I served with jasmine rice and broccoli as suggested, and garnished with sesame seeds and green onion. Reply

    • Natasha's Kitchen
      March 24, 2017

      Yum! That’s perfect! Sounds like you got a new favorite, thanks for sharing Andrea! 🙂 Reply

  • Masha kruglova
    February 27, 2017

    Could you make another orange chicken recipe that requires mostly oven work? Because when I soaked the chicken in the egg and put it on the hot skillet, the oil popped all over my arms and the oven and microwave Reply

    • Natasha
      natashaskitchen
      February 27, 2017

      Hi Masha, it really helps to use a deep skillet or a heavy bottomed pot or dutch oven. The walls of the pot keep the oils from splattering on the stove and saves you some clean up and splattering. I hope that helps for next time and if I come across a great recipe that doesn’t involve the skillet, I’ll share it 🙂 Reply

      • Maria Kruglova
        February 27, 2017

        I did use a deep skillet! I don’t know why but it splattered like crazy🤣but today I put the chicken with the egg and cornstarch in the oven and then after that I simmered the sauce in the skillet and threw in the chicken and mixes it like that 😊 Reply

  • Farhana
    January 27, 2017

    Hi Natasha, after baking did you drench it with the remaining sauce? What did you garnish it with? Sorry for the stupid questions, I’m an amateur cook! Reply

    • Natasha
      natashaskitchen
      January 27, 2017

      Hi Farhana, I garnished with chives (or green onion would work as well) 🙂 Reply

  • Bev
    January 22, 2017

    I have never cared for the taste of vinegar. I wondered before I made it if it would be palatable to me and it wasn’t. Just a warning for others. Just a personal opinion … Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Hi Bev, with the long cooking time, you should be able to taste the vinegar when it’s done. Did you bake for the full time? Also, did you make sure to use apple cider vinegar and NOT white vinegar? the cider vinegar doesn’t have as strong of a taste/aroma of vinegar. I hope that helps! Reply

    • Pieter
      March 3, 2017

      This is another great chicken recipe from Natasha!! I was a bit worried with the vinegar smell when turning the chicken it the recommended two times, but when it was on the table, the tase of vinegar is very mild and wonderful. Thank you Natasha, especially on behalf of one of my daughters (21 Yrs) who became semi vegetarian and only eats meat from Chicken and Fish (She tried to be full vegetarian but after 6 months of veggies she was begging for some meat again and decided to include chicken again) Reply

      • Natasha
        natashaskitchen
        March 3, 2017

        I’m so glad you enjoyed it!! 🙂 Reply

  • tiffany
    January 17, 2017

    hi, what if I don’t use soy sauce? will it turn out? Thanks Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      Hi Tiffany, I haven’t tried it without soy sauce so I can’t say for sure but it does add flavor and color to the final dish that you would probably miss if you omited soy sauce. Reply

  • Allison J
    January 15, 2017

    Absolutely delicious! Thanks for a great recipe! Reply

    • Natasha's Kitchen
      January 16, 2017

      You’re welcome Allison! Thank you for sharing! Reply

  • Masha kruglova
    January 11, 2017

    Could I use potato starch instead of the Coen starch? Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      Hi Masha, I haven’t tried that substitution but it should work as an equal substitution since in most recipes they can be substituted. Reply

      • Masha kruglova
        January 11, 2017

        I tried using the potato starch and worked out SO well. It was so delicious and addicting, thank you for the recipe!!!😁 Reply

        • Natasha's Kitchen
          January 11, 2017

          You’re welcome! I am glad to hear that!! 🙂 Reply

  • Alena
    January 5, 2017

    Hello. Is there any way I could fry chicken the day before seving and the pop it in the oven the day of serving? Reply

    • Natasha
      natashaskitchen
      January 5, 2017

      I haven’t tried it that way but I think that would work to saute the chicken first and then combine it with the sauce and bake before serving. Reply

  • Humaira
    December 25, 2016

    Hi Natasha ! I just tried out your recipe and it turned out awesome. Everyone loved it to bits and I know I’ll be making it again and again. Thankyou. Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Humaira, you are very welcome and thank you for such a nice review! 😬 Reply

  • Salma Usman Malik
    December 17, 2016

    Hi Natasha..tried it on my husband’s birthday. It was ahhhmazing..the sauce is just perfect in taste. I improvised a little by adding stir fried veggies….Thanks for a “always go to recipe ” 🙂 Reply

    • Natasha
      natashaskitchen
      December 17, 2016

      I’m so happy you and your husband enjoyed it!! Happy birthday to your husband! 🙂 Reply

      • Salma Usman Malik
        December 19, 2016

        Thankyou 🙂 Reply

  • Reena
    December 7, 2016

    Hi Natasha! I made this dish before – my husband and I loved it! I’m planning to make it for a party, do you think it would freeze well? What stage should I freeze it, and how would you recommend reheating it? Thank you! Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Hi Reena, I do think this chicken is best fresh but I haven’t tried freezing it so I can’t really give any specific advice on that. Sorry I can’t be more helpful! Reply

  • Jen
    December 2, 2016

    This is an excellent recipe! I made it for my boyfriend for date night and he loved it! I will definitely be using this recipe again, thank you so much! Reply

    • Natasha
      natashaskitchen
      December 2, 2016

      Jen, thank you for such a nice review and you are welcome! 😀 Reply

  • Sammi jane
    November 23, 2016

    Wow, best sweet and sour we’ve ever had. Recipe is so quick and easy too. I think I’ll try to make it a bit more crispy next time (my dish didn’t allow for crisping so much) and then it’s perfect for us. Thank you Natasha, from a very full and happy husband-and-wife in the UK! Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      You are very welcome and thank you for such a rave review 😬. Reply

  • glacey
    November 15, 2016

    can I just fry them until they’re cooked all the way instead of baking them?  Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Hi Glacey, I haven’t tried it that way but it is important to bake the chicken to get it tender and for the sauce to form correctly. Reply

  • Becca
    November 15, 2016

    I made this tonight and all of my picky teenagers loved it! Next time I will double the sauce though so there is extra to put over the rice. Absolutely delicious! Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Becca, thank you for such a nice review, I’m all smiles 😬. Reply

  • Stefanie
    November 15, 2016

    Natasha,

    Can this recipe be reheated? I would like to prepare it for a Take and Bake recipe. If it can be reheated, what do you suggest for time and temperature? Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Hi Stefanie, I do think this recipe is best enjoyed fresh and would probably get a little dry if you reheated it in the oven. Reply

  • Kavita
    November 9, 2016

    Hi Natasha,
    Can I substitute plain salt for garlic salt? Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Hi Kavita, you can substitute 1 tsp garlic salt for 1/2 tsp salt and 1/2 tsp garlic powder. Enjoy! 🙂 Reply

  • Lena
    October 26, 2016

    Would I be able to substitute the chicken breasts with chicken tenders instead? Reply

    • Natasha
      natashaskitchen
      October 26, 2016

      Lena, chicken tenders should work fine 😀. Reply

  • guest
    October 13, 2016

    HI, i just wanted to tell you that i made this today and my hubby said it tastes like chicken minis from chick fil a 🙂 Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      I’ve never tried that and didn’t even realize they had something like that on their menu! lol. 🙂 Thank you for sharing your great review 🙂 Reply

  • Christina
    October 6, 2016

    Can I use flour as an alternative for cornstarch? And can I just fry them until they’re cooked all the way instead of baking them? Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      Hi Christina, I haven’t tested anything besides starch. One of my readers said she tested flour and this was what she wrote about it: “I made a batch with flour and a batch with corn starch due to running out of corn starch and the corn starch batch definitely turned out better, but the flour batch was still good as well!” Reply

  • AT
    October 4, 2016

    Tried this a few nights ago — was a huge hit with the whole family! We also added some chopped bell peppers and pineapple chunks to the recipe which worked well too.
    I’ll definitely try more of your recipes!
    Thank you!! Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      You are very welcome and thank you for the nice review! Reply

  • theena
    October 3, 2016

    I’m making it now with chicken drums. I added a quarter of each ingredient extra and the sauce still taste great. Its in the oven now, Ill let you know how it turns out. Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Oh wow! I’m definitely curious to know if this works for chicken drumsticks 🙂 Reply

  • Amanda
    October 1, 2016

    I don’t have apple cider vinegar. Would white vinegar work?
    Thanks Reply

    • Natasha
      natashaskitchen
      October 2, 2016

      Hi Amanda, I haven’t tried that substitution but one reader said she tried regular vinegar and had good results with it. I can’t say for sure what the difference in taste will be with white wine vinegar without actually trying it myself. Reply

  • Missie
    September 30, 2016

    I followed the recipe exactly the first time I made it, and it was delicious! The next time I added the juice from a small orange, cut up green pepper and onion, and it was even better! Since then I’ve made it with Pineapple juice and chunks, too. It’s wonderful every time! Reply

    • Natasha
      natashaskitchen
      September 30, 2016

      Missie, I’m so happy to hear that 😁. Thank you for the great review! Reply

  • Solomiya
    September 30, 2016

    I followed it step by step, came out perfectly! My fiance and mom enjoyed it so much. Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      September 30, 2016

      You are welcome Solomiya, thank you for sharing such a nice review 😀. Reply

  • Jeri
    September 16, 2016

    Easy recepie my kids love it every time I make it Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      That is the best when kids love what we parents make. That’s so great, thank you for sharing with us 😀. Reply

  • Jackyalfarogalindo72@gmail.com
    September 9, 2016

    I, was going to use another.recipe when i, found this one…definitely going to make for my church along with a recipe i found on fb for fried rice…i been coming for this church for over 4yrs now…and all my recipes are from the internet…thanks for sharing this c recipe Reply

    • Natasha
      natashaskitchen
      September 9, 2016

      I hope you love it! I think it would be great with fried rice 🙂 Reply

  • Galina
    September 6, 2016

    Hi planning on making this tomorrow. Can I substitute flour for cornstarch?

    Thanks! Reply

    • Natasha
      natashaskitchen
      September 6, 2016

      Hi Galina, I haven’t tested anything besides starch. One of my readers said she tested flour and this was what she wrote about it: “I made a batch with flour and a batch with corn starch due to running out of corn starch and the corn starch batch definitely turned out better, but the flour batch was still good as well!” Reply

  • Nonna
    August 24, 2016

    Just wondering, doesn’t an hour in the oven after frying a little, dry the chicken out? Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Hi Nonna, the chicken turns out really tender and tasty and not dry at all 🙂 Reply

  • Lenise R.
    August 24, 2016

    This was excellent. I was going with another recipe and found this at the last minute. My son devoured it in about 30 seconds. Thank you! Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Awww that’s the best! Lenise, thank you so much for sharing that with me :). I’m all smiles! Reply

  • Nastia
    August 16, 2016

    Hi Natasha,
    question… how should I prepare the rice for this dish? Would it be the same as sushi rice ? I want to avoid having dry rice.. Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Hi Nastia, preparing it as a sushi rice would probably be too sticky. What has helped me with getting more moisture into my rice is after fluffing it to sprinkle in a little water and ofcourse we add generous amounts of butter, but you can add it to your preference. I would suggest a medium grain rice like California calrose or Jasmine rice would work as well. Reply

  • Annie Wong
    July 27, 2016

    This recipe is great. As I said, usually we use this sweet and sour sauce on fried pork ribs in China, but now I think chicken looks better.Btw, actually, we will add pieces of pineapple to the sauce and stir fry with the meat.It will look more colorful and taste better. Hope u like it. Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      That sure sounds delicious with pineapple! Thank you for sharing! 🙂 Reply

  • Viv
    July 12, 2016

    Hi just found this recipe can you tell me how I can make it sweet without so much sugar as my husband has just been diagnosed with diabetes and loves sweet and sour chicken thanks x Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Hi Viv, I haven’t tested this myself but one of my readers reported cutting down the sugar to 1/2 cup with good results. I haven’t tried this recipe with any sugar substitutes to be able to give advice on anything else. Reply

  • Shirley
    June 29, 2016

    Hi Natasha,

    Are the white specks in your finished product photo seasame seeds? Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      Hi Shirley, yes we garnish with chives and sesame seeds 🙂 Reply

  • Lisa
    June 15, 2016

    Has anyone tried making this with less sugar or using honey instead of sugar? How did it come out? Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      Hi Lisa, I haven’t tested this myself but one of my readers reported cutting down the sugar to 1/2 cup with good results 🙂 Reply

  • Tanya
    June 6, 2016

    Hi Natasha can I use garlic powder instead of garlic salt? Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Hi Tanya, garlic salt is generally 3 parts salt to 1 part garlic powder. Since there isn’t that much, I would probably substitute a scant 1/2 tsp garlic powder and slightly rounded 1/2 tsp salt to keep it simple. Reply

      • Tanya
        June 9, 2016

        Thank you! Reply

  • Michaela
    June 1, 2016

    Super delicious!!! Thanks for sharing 🙂 Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      You’re so welcome 🙂 I’m happy you liked it 🙂 Reply

  • Jeff Sanchez
    May 15, 2016

    Hi Natasha,
    I had to write to tell you I’ve made this recipe twice and it has been a family favorite! With 4 kids to feed, I make a double batch and mix in some Chinese vegetables. I just love how well it turned out both times and was easy to make. My wife does most of the cooking, so when it’s my turn this is my go to meal. Thank you so much for posting this recipe. Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      I’m so happy to hear that this has become a go-to for you! Thank you so much for sharing that with us 🙂 Reply

  • Hanin
    May 4, 2016

    Can i do the same steps with shrimp instead of chicken ? Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      To be honest, I haven’ tried this with shrimp, but I would be concerned that the shrimp would become rubbery with such a long cooking time. Reply

  • Mahes
    April 15, 2016

    Hi Natasha, Is it ok to use regular sugar or powdered sugar instead of granulated?

    I really want to make this recipe! It looks delicious! 🙂 Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Hi Mahes, granulated sugar is the same as regular white sugar. Enjoy! 🙂 Reply

      • Mahes
        April 15, 2016

        Hi Natasha, I just got done making this and it is a big hit with my family! We love it! Thank you for this simple yet delicious recipe! Reply

        • Natasha
          natashaskitchen
          April 15, 2016

          You are welcome Mahes, I’m glad your family liked it 😀. Reply

  • Natalya James
    April 12, 2016

    So I hardly ever comment on anything but this recipe is so so delicious that I had to do it! Also, I wanted to add that your recipe’s never fail me. Every single recipe I have tried to make from your blog turned out great. When I got married about two years ago, I had no idea what I was doing in the kitchen but your blog has made all the difference in helping me to learn. The detailed pictures that you take taught me how to cook delicious meals that my husband and I love! My husband even knows the name of your blog and requests meals specifically from your blog. So I wanted to say a big thank you for what you do! Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Thank you so much for the truly fantastic review! It really means alot to us :). I’m so happy you and your husband are enjoying our recipes. Reply

  • Julia
    March 17, 2016

    Yummy – have done this half a dpzen times now – everyone loves it! Reply

    • Natasha
      natashaskitchen
      March 17, 2016

      Thank you so much for the awesome review! 🙂 Reply

  • Vicky
    March 5, 2016

    Hey Natasha, thank you for the recipe. I made this once and it was delicious! But I have a question, so I wanted to make this for lunch on Sunday, can I make this ahead of time ( preparing on Saturday night) and then just add the sauce on Sunday and bake it? Do you think it will be still delicious? Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      Vicky, I think tit should work the way you describing it 😀. Reply

  • ALLA
    March 4, 2016

    Cooking this tonight. In the oven for about 45 min now and still have very strong vinegar smell, not sure why. Probably might try next time to put a little less vinegar. Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      It should be fine when it comes out. Let me know what you think when it’s all done! Reply

  • Lana
    February 28, 2016

    This recipe turned out great!!! Tasted just like restaurant sweet and sour chicken! This recipe is definitely a keeper. Thanks! Reply

    • Natasha
      natashaskitchen
      February 28, 2016

      Lana, thank you for the nice review and you are welcome 😁. Reply

  • Anupama George
    February 27, 2016

    This came out just perfect! Rave reviews from the family! Reply

    • Natasha
      natashaskitchen
      February 27, 2016

      I’m so happy you all enjoyed that. Thank you for sharing that with us 😀. Reply

  • Daria
    February 21, 2016

    Natasha,
    Do you think the flavor will be different when using just a regular, filtered acv? Writing to you as the chicken is in the oven 🙂 fingers crossed Reply

    • Natasha
      natashaskitchen
      February 21, 2016

      Hi Daria, I think that should work fine. I hope you love it! Reply

  • Mariya
    February 12, 2016

    Hi Natasha,

    I was wondering if I could substitute the garlic salt with garlic powder mixed with some salt?
    Thank you for all that you do.
    Amazing Blog, God Bless 🙂 Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Yes, you absolutely can substitute with equal parts of salt and garlic powder (1/2 tsp each) Reply

  • Tatyana Chereshnov
    February 8, 2016

    I made this sweet and sour chicken quite a few times since you posted, and every time it comes out delicious and perfect, because your recipe is so easy to follow! Thank you so much for sharing this recipe! Definitely our favorite! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      You’re welcome Tatyana! I’m so happy you enjoyed it 🙂 Reply

  • Karen
    February 5, 2016

    I made this last night and it was a little to vinegary. Too strong in taste and smell. ;^( I’m not giving up I’m trying it again this weekend but I’m going to use less Apple Cider Vinegar. Reply

    • Natasha
      natashaskitchen
      February 5, 2016

      The vinegar is pretty potent smelling initially but after it is baked, there really isn’t a sense of vinegar in the recipe. Did you think it was too strong before or after baking for 1 hour? Reply

  • Jessica
    February 2, 2016

    Is there anything I can substitute for the corn starch? I don’t have any in the house and really want to make this! It looks amazing! Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Hi Jessica, I haven’t tested anything besides corn starch. One of my readers said she tested four and this was what she wrote about it: “I made a batch with flour and a batch with corn starch due to running out of corn starch and the corn starch batch definitely turned out better, but the flour batch was still good as well!” Reply

  • Natalia
    January 31, 2016

    Natasha, this is the best Sweet and Sour Chicken Recipe! Even my 2 -year old picky eater daughter said – mommy, I want more chicken! Thank you so much! Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      That is the best when kids love what we Mom’s make. Thank you so much for sharing that with us 🙂 Reply

  • Amanda
    January 22, 2016

    This is the best Sweet and Sour Chicken I have ever tried. I had surprise company over and fed them. They all asked for the recipe because they said it better than the local chinese restaurant.

    Thank you Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      Thank you Amanda for such a great review, its quiet a compliment 😊. Reply

  • Rebecca
    January 19, 2016

    Do you think it would be possible to freeze this? It looks amazing and really want to try it but would love to make a big batch.
    And thanks for sharing Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Hi Rebecca, to be honest, I haven’t tried so I’m not sure if it freezes well. Sorry I’m not much help. I’d be completely guessing. Has anyone else tried freezing this? Reply

  • Tabassum
    January 19, 2016

    I haven’t tried your recipe yet .( today I m going to try it ) but I love that you answer every comment. It is really nice of you . Thanks ! Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      It’s almost getting to be a full time job as the site grows, but yes we do try! 🙂 Thank you so much for the awesome feedback 🙂 Reply

  • Rose Chen
    January 18, 2016

    This recipe came out just perfect! The chicken was tender and juicy. The breading wasn’t too thick like at the shopping mall food courts or from the box. The sauce had just the right amount of tangy and sweetness. My kids loved it! I haven’t tasted a better Sweet and Sour chicken and I’m Chinese! Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      That is an amazing compliment! Thank you so much Rose 🙂 Reply

  • Mary
    January 18, 2016

    I made this recipie and it turned out sooo good Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Thank you so much for the wonderful review! 🙂 Reply

  • Brandy Randall
    January 14, 2016

    Super delicious and easy! Thanks for sharing your fabulous recipe… I definitely cut the sugar down to 1/2 cup and it turned out just fine. Also, not sure if my oven’s running a little hot but I thought an hour was a little long. The sugar began to carmelize and my chicken looked much darker than your pictures, especially around the edges. All in all a great experience and I will continue to tweak it to fit my liking! Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      Thank you for the nice review Brandy and you are welcome 😁. Reply

  • Anne
    January 14, 2016

    This was really good! I think next time I will double the sauce, t was really yummy we wanted to use it on our broccoli and veggies! And use honey instead of sugar to see what it taste like. Thank you for another great recipe! Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      Thank you for the wonderful review Anne, I’m so glad you enjoyed it 😀. Reply

  • loveJesus
    January 7, 2016

    You are a blessing! I made this recently and it turned out fabulous! The only setback was that I wish I would have made more sauce. Thanks for all the wonderful and true recipes that you post and I have made like the chickenmushroom casserole , poppyseedsorcream cake ( so good!), & pyraniki and many others 😊 Godblessyou both! Lov your website! Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      Thank you for such a sweet comment, what a compliment 😊. May God bless you and your family! Reply

  • debbie
    January 6, 2016

    where does the ‘orange’ come into the recipe??!! Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      Hi Debbie, there are no oranges in the ingredients list. Reply

  • Liz
    January 5, 2016

    Just mixed up the sauce and decided to make another batch for dipping our egg rolls! Amazing recipe! Thanks! Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      Oh great idea!! Reply

  • Natasha
    January 4, 2016

    Can I use flour instead of corn starch? Thank you for the recipie, I am making it tomorow:) Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      I haven’t tried with flour but I don’t think flour will have the same effect as corn starch. It might get gummy, but again, I haven’t tested it to say for sure. Reply

    • Kirstan
      January 17, 2016

      I made a batch with flour and a batch with corn starch due to running out of corn starch and the corn starch batch definitely turned out better, but the flour batch was still good as well! Reply

      • Natasha
        natashaskitchen
        January 18, 2016

        Thank you so much for sharing that with us. I’m certain your review will be so helpful to others 🙂 Reply

  • Tanya
    January 4, 2016

    I made this a few times already and just made it again today! Thank you for this recipe, it is easy to make and is delicious! Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Tanya, thank you for such a nice review and you are welcome 😁. Reply

  • Emma
    January 4, 2016

    I’m sorry but the chicken was waaay too sour 🙁 it’s too much vinegar,and I had to add more sugar,but still it felt like I was drinking pure vinegar. Ketchup adds this sourness to vinegar and it’s just too much. I’m sorry but I won’t make it again. Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Did you taste the sauce before baking it? It’s definitely too potent as soon as you mix it but once it’s baked for 1 hour, the vinegar cooks out and flavors have a chance to mellow out and it isn’t too sour at all. Were you trying to adjust the sauce before baking it? Reply

  • December 31, 2015

    Is there really that much sugar in this recipe? Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      Hi Nick, yes that is correct. It helps to offset the vinegar. One of my readers reported good results cutting it down to 1/2 cup. 🙂 Reply

  • Ashley
    December 31, 2015

    This meal is easy to make for the kids. It’s great because it gets them in the kitchen with me. The whole family loves it. I now have to double this recipe because my family loves it so much. Thanks for the great recipe. Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      Thank you Ashley for such a nice review and you are welcome 😁. Reply

  • A.D.Trosper
    December 30, 2015

    I made this tonight for my family and to say it was a big hit is an understatement. This is quit possible the best sweet and sour chicken I’ve ever had the pleasure of eating. Thank you so much for sharing the recipe. Only thing I have to say is if you have teenagers,double the recipe because they can’t get enough of it. Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      Thank you for such a nice review, it’s quiet a compliment 😁. My son is only 6 and can eat adult size meal, I better brace myself 😜. Reply

      • January 5, 2016

        Yep, when they hit teenager they turn into locusts. 🙂 Reply

  • Marina
    December 30, 2015

    This is absolutely delicious had it for supper 2 days in a row🙊 Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      Thank you for the nice review Marina, I’m glad you enjoyed it 😀. Reply

  • Brenda
    December 28, 2015

    My first attempt at sweet and sour chicken. I needed to use up some boneless, skinless chicken thighs. That was the only modification I made to the recipe. I also needed a gluten and dairy free dish. This was fantastic! My family devoured it and said it was way better than Panda Express. Reply

    • Natasha
      natashaskitchen
      December 28, 2015

      Yessss!! I’m so happy you all loved it 🙂 Reply

  • Jennifer
    December 1, 2015

    This was the best sweet and sour chicken I have ever made and I have tried quite a few. Reply

    • Natasha
      natashaskitchen
      December 2, 2015

      Jennifer, thank you for such a nice review, this is quite a compliment 😄 Reply

  • Barbara
    November 13, 2015

    sweet and sour chicken is my favorite dish! I have tried more than a few recipes in my years but this one by far was the very best! I doubled the recipe and there were no leftovers. The children loved it as well! I printed it out and this one is definitely a keeper! I added bell peppers and pineapple and onion and some ginger but only because I wanted some vegetables in there. Best sauce ever! Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Barbara, thank you for such a great review and nice job improvising it with the vegetables 😀 . Reply

    • Anita Sharpenstein
      January 28, 2016

      As I read through all of the impressive reviews, I was hoping to find one that stated adding pineapple, bell pepper, and onion worked well. My husband likes pineapple chunks in his sweet and sour sauce. I am going to make this tonight for dinner and am very excited as it sounds delightful! Reply

  • Luda
    November 5, 2015

    If I substitute apple cider vinegar for white wine vinegar will it make a big difference? Want to try this but don’t have apple cider vinegar, yet have all other ingredients and just put baby down for a nap… Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      So sorry I didn’t reply sooner. Your comment got burried on the second page and I completely missed it! Oh boy. sorry! Anyways to answer your question. I haven’t tried that substitution but one reader said she tried regular vinegar and had good results with it. Also, someone reported that rice vinegar would work. I can’t say for sure what the difference in taste will be with white wine vinegar without actually trying it myself. Reply

  • Sherry
    November 4, 2015

    I must have missed the part on how to make this using less sugar. Can you please tell me how to do that? Thank you. This looks great but I do need to go with a little less sweet. Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      Sherry, if you reduce the sugar, I’m concerned there won’t be enough sweetness to balance the vinegar. Without testing it myself I can’t really recommend it. Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Hi Sherry, update! 🙂 I haven’t tested this myself but one of my readers reported cutting down the sugar to 1/2 cup with good results Reply

  • Mariya
    October 30, 2015

    Just made it! Awesome! Tastes amazing! Thanks for the recipe. I’m not scared to make it anymore! Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      Mariya, thank you for the great review and you are welcome 😄👏. Reply

  • Angie
    October 26, 2015

    Delicious! I have made lots of recipes already from your Website. And every single one I have tried is absolutely delicious. Made this Sweet and Sour Chicken today for supper. Best ever. I didn’t have apple cider vinegar at home so I substituted it with White Vinegar. Still tasted great. And a big hit with my kids. Reply

    • Natasha
      natashaskitchen
      October 26, 2015

      I’m so happy to hear you all loved the recipe! 🙂 Reply

  • Linda
    October 26, 2015

    I tried this the other day – it turned out pretty well and was tasty. I did feel like it needed some chopped onion, bell pepper, and either chopped pineapple or Mandarin oranges cooked and served intermixed with the chicken, but that’s just my preference. I appreciated all the photos for the steps along the way, especially the chicken prep and frying. I will make this again. Reply

    • Natasha
      natashaskitchen
      October 26, 2015

      I love the idea of adding the vegetables! I’m so glad you liked the recipe 🙂 Reply

  • olga
    October 21, 2015

    So I tried this recipe and followed it to a tee. It tasted good, but the chicken wasn’t crispy/ crunchy like I was hoping it would be. Does your turn chicken turn out crispy? Reply

    • Natasha
      natashaskitchen
      October 21, 2015

      Olga, this recipe should not turn out crispy since it is cooked in the sauce. It resembles the texture of Panda Express orange chicken. Reply

  • Monique
    October 20, 2015

    I saw your sauce variation with less sugar and so glad I did!!! Smells amazing!! Can’t wait to dig in!!! Reply

    • Natasha
      natashaskitchen
      October 20, 2015

      Monique, welcome to the site! Reading your comment is making me hungry for some sweet and sour chicken :D. Reply

  • LaTrice
    October 17, 2015

    This is the BEST Sweet and Sour Chicken recipe EVER!! It was super easy to make-despite becoming extremely impatient on a famished stomach!! I served the chicken with some plain white rice, and didn’t have any broccoli available. Thank you so much for the awesome recipe, Natasha!! I’m looking forward to making favorite recipes!!! Reply

    • Natasha
      natashaskitchen
      October 17, 2015

      Thank you LaTrice for such a great review and you are welcome :). Reply

  • Kim
    October 15, 2015

    Made this for my family and they all loved it. Reply

    • Natasha
      natashaskitchen
      October 15, 2015

      Kim, thank you for writing in and for the great review :). Reply

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