READY IN ABOUT 2 hrs

Chinese Sweet and Sour Chicken

Read Reviews (14)

"A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice." — Traveling_Is_Love

Directions

Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
Add chicken breasts to marinade and stir to coat.
Pour the marinade and chicken into a 9x9-inch square baking dish.
Cover and marinate chicken in the refrigerator for 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 1 hr 50 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 13, 2012

Delicious - perfect balance of flavors. I scaled the recipe back and cut the chicken breasts into medallions; therefore I marinated the medallions for 45 minutes and baked it for 30 minutes at 325º. I served the chicken medallions over mixed greens so I used the marinade that had cooked and thickened during the baking process as the salad dressing. I didn’t have fresh ginger so I substituted dried ginger and used cider vinegar. Perfect - can’t get any easier or tastier than this. Added note: I made this again cutting them into medallions only this time I grilled them on the grill with excellent results. It's a fast, easy and tasty dish.

—Deb C

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Most Helpful Critical Review

Feb 27, 2012

This recipe was not what I was expecting - it didn't taste anything like sweet & sour chicken. It reminded me of an Asian bottle marinade that we use. All you could taste was soy sauce and it wasn't even sweet, or sour for that matter. The color was not appealing either, it was almost black (like soy sauce) when it came out of the oven. Sorry, just didn't care for this receipe.

—cathysol

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17 Ratings

Feb 29, 2012

I made the marinade the day before and let the chicken sit in it over night. Then I just popped it in the oven to cook. Super easy, absolutely delicious! And, mine wasn't black (as happened to a previous reviewer) it cooked up beautifully! In fact, I'm having the leftovers for lunch right now!!

—Rebetha

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Feb 24, 2012

This was very good. I added a little sesame oil because I like the flavor in chinese style dishes and a few drops of chinese hot oil to give it a little heat. Yummy!

—birdgirl128

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Mar 18, 2012

The weather has been surprisingly warm for the month of March in Ohio, so I decided to make this recipe, but in order to take advantage of the nicer weather, we grilled it rather than baking it. I made half the marinade for two chicken breast halves but I only added the cornstarch to half of it. I marinated in the half without the cornstarch. I heated the other half that included the cornstarch on the stovetop until thickened and bubbly. Hubs grilled the chicken, basting with the thickened sauce during the last few minutes, which produced some beautiful looking chicken coming off the grill. While we thought this was quite good, it may not be our absolute favorite – a little too heavy on the soy sauce flavor for us. But that didn’t stop us from polishing off every bite!

—bellepepper

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Mar 15, 2012

I scaled the recipe down for two breast for just the husband and I. When I went to get sugar I realized we were out of white sugar...like that ever happens? So I used brown sugar instead. I used Balsamic vinegar, since it wasn't specified what kind to use. We grilled our breast on charcoal and I cooked the leftover marinade on the stove top to thicken and baste the chicken. I forgot the tablespoon of water, wasn't needed. Next time I make I might put in a teaspoon of chili sauce and add some minced onion for more flavoring.

—*Sherri*

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Apr 21, 2012

Sooo good!!!! made this for dinner with chinese vegetable fried rice. So wonderful hubby could not wait for the leftovers for lunch the next day. Will make again .

—BramptonMommyof2

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Jun 03, 2012

Great! I added some steemed vegetables (brocoli, onion, red & green peppers) and it was delicious.

—IGNACIOG

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Nutrition

Calories
248 kcal
12%

Carbohydrates
29.7 g
10%

Cholesterol
66 mg
22%

Fat
1.4 g
2%

Fiber
0.3 g
1%

Protein
28.3 g
57%

Sodium
1878 mg
75%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chinese Sweet and Sour Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 248
Calories from Fat: 13

% Daily Value *
Total Fat 1.4g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 66mg 22 %
Sodium 1878mg 75 %
** Potassium 367mg 10 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 0.3g 1 %
Protein 28.3g 57 %
Sugars 25.5g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 3 %
Iron 15 %
** Thiamin 9 %
** Niacin 146 %
** Vitamin B6 43 %
** Magnesium 17 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.