The Pioneer Woman Tasty Kitchen
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Sweet and Sour Chicken

4.85 Mitt(s) 60 Rating(s)60 votes, average: 4.85 out of 560 votes, average: 4.85 out of 560 votes, average: 4.85 out of 560 votes, average: 4.85 out of 560 votes, average: 4.85 out of 5

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Level: Easy

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Description

The best sweet and sour chicken ever. My husband would eat this every night of his life if I would make it (which I don’t, so that he’ll actually look forward to it when I do!).

Ingredients

  • 3 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper
  • 1 cup Cornstarch
  • 2 whole Eggs, Lightly Beaten
  • ¼ cups Canola Oil
  • FOR THE SAUCE:
  • ¾ cups Sugar
  • 4 Tablespoons Ketchup
  • ½ cups Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Garlic Salt

Preparation

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg (yes, this will be messy but it will be worth it, I promise!). Fry in a little oil until browned on all sides but not cooked through. Place in a single layer in a baking dish.

Mix sauce ingredients together and pour over chicken.

Bake for one hour at 325 degrees F. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.

75 Comments

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Judy on 2.4.2016

I to am wondering if this sour and sour chicken can be frozen in a seal a meal bag?Heated later for use. Does it need to be prepared as instructed first to freeze?

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Katie Wilson on 1.18.2015

I’m going to experiment with this tonight and see what works as far as freezing it.

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sarah on 1.17.2015

Has anyone frozen this? How would you recommend doing this?

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chels on 10.11.2014

How would i freeze this? Should i cook it all and then freeze it? I would really like to make this to prove to my husband I’m not a horrible cook, and I’m making 50 freezer meals in a day because we are busy and don’t get home until 7:30 at night. Thanks in advance!

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Mei on 10.10.2014

So, when I was a kid, we used to do the cooking by the month thing and I’m trying to get back into it. I was looking up recipes that would be good for freezing and this one came up. It doesn’t say how to freeze it though. Should I cook it before I freeze it and then just warm it up whenever I’m ready to eat it? Or should I freeze it before it’s fully cooked and then cook it whenever I decide to eat it? Thanks!

60 Reviews

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Chelsea on 8.23.2013

I cooked this recipe using my own sauce, however, the chicken was super simple and everything went together beautifully!! And, of course, it was delicious – I won’t be ordering much chinese at this rate! Thanks for sharing!

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Marie on 1.23.2013

Fantastic! I am ditching the recipe I have used for years for this one. I totally forgot about the egg (found them in the dish ready for battering after putting the chicken in the oven). We did not miss it one bit, so now I just throw the chicken and cornstarch in a ziploc bag to cover the chicken pieces. Simple. I also add red and green peppers, carrots and onions and we put it over quinoa.

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amanda79 on 1.4.2013

So good. My whole family inhaled it. I wished I had doubled the recipe.

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Nicole B on 11.2.2012

I’ve never really tried my hand at homemade Chinese food until I tried this recipe. It is delicious! It takes a little bit of work but its so worth it in the end!

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Pam G on 6.10.2012

Very good recipe!!! Really not that much effort either. Definitely a keeper of a recipe!

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