Easy Sweet and Sour Chicken

Eating in, but want the taste of yummy takeout? Try this easy sweet and sour chicken. It costs less and is much healthier than anything from a restaurant. It has become a staple in our family. You can make it ahead of time or whip it up at dinnertime. With just a few ingredients you can enjoy some Chinese food. Grab an egg roll and let’s go!

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I Don’t Like Chinese

When I was little my Papa would take us to the Chinese buffet in town. They had teriyaki chicken on a stick. He told us that it was a mouse. So it has always been referred to by our family as mouse on a stick. Later in life I found out that it was actually chicken. For the life of me, I don’t know why I continued to eat what I thought was mouse meat. 

My husband claims not to like Chinese food, so we have never been out for Chinese food together. It’s been four and a half years since I’ve had Chinese takeout. I decided to make sweet and sour chicken at home because this girl loves it. As it turns out my husband does too, but only if I refer to it as sweet and sour chicken and not as Chinese food. So now instead of mouse on a stick, we enjoy an easy sweet and sour chicken at home. 

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Serving Easy Sweet and Sour Chicken

Easy sweet and sour chicken is good served over rice. We tend to serve it over white rice because it is easy to make. It is also good on fried rice though. 

For sides I suggest egg rolls or crab rangoon. I like frozen pork egg rolls from Sam’s Club. Mixed vegetables with the tiny corn on the cobs is good for a vegetable.

Easy Sweet and Sour Chicken Recipe

Ingredients

2 skinless chicken breasts

½ cup cornstarch

2 eggs

Salt and pepper to taste

¼ cup coconut oil

1 cup sugar

1 teaspoon garlic salt

¼ cup ketchup

¼ cup apple cider vinegar

1 tablespoon coconut aminos or soy sauce

Instructions

1. First preheat your oven to 325 degrees
2. While that preheats, cut the meat into one inch cubes or roughly the size of one bite. 
3. Whisk together ½ cup of cornstarch and 2 eggs in a small mixing bowl.
4. Then add the chunks of chicken to the bowl and mix until each piece is coated.
5. Heat up ¼ cup of coconut oil in a skillet. I like cast iron, but you can use any large skillet.
6. Once the oil is hot, dump in the coated chicken. Allow it to fry until golden brown, then flip it over. 
7. Break the pieces apart and put into a well greased glass baking dish. I use and 8×8 for this recipe. 
8. Next it is time to make the sauce. In order to make the sauce,add 1 cup of sugar, 1 teaspoon of garlic salt, ¼ cup of ketchup. When it’s ready, pour it over the chicken.
9. Place it in the oven and bake for1 hour.
10. While it cooks, make the rice and vegetables.

Easy Sweet and Sour Chicken Tips

Make this recipe up on Sunday night. You can do everything except bake it. Put it in the fridge and save it for a night during the week when you need an easy dinner. I like to make it for nights when I’ll be gone. All my husband has to do is toss it in the oven and make up some rice. 

When frying the chicken it can be very tempting to dump it all into the frying pan at the same time. While I will do this when I’m in a hurry, it turns out so much better when I take time to put each piece in individually. 

You can swap the coconut aminos for soy sauce. We choose to use coconut aminos because they don’t contain soy.

The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.

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Cast iron skillet

Grease screen