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Chinese Sweet and Sour Chicken

Chinese Sweet and Sour Chicken

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h 50 m
Traveling_Is_Love

Traveling_Is_Love

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1878 mg
  • 75%

Based on a 2,000 calorie diet

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Directions

  1. Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
  2. Add chicken breasts to marinade and stir to coat.
  3. Pour the marinade and chicken into a 9x9-inch square baking dish.
  4. Cover and marinate chicken in the refrigerator for 1 hour.
  5. Preheat oven to 325 degrees F (165 degrees C).
  6. Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Deb C
36

Deb C

3/13/2012

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.

Rebetha
18

Rebetha

2/29/2012

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!!

birdgirl128
16

birdgirl128

2/24/2012

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!

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