Sweet ‘n Sour Chicken

Do yourself a favor and make this Sweet ‘n Sour Chicken ~ TONITE!!

sweet and sour chicken

I found this recipe at Mels Kitchen Cafe last year and did an immediate post on it after I made it.  But since then, I’ve actually improved a bit in my photography and felt it was only right to retake this picture for Mel.  Because this chicken is THAT good!   The picture …. eh … not so good.

This Sweet ‘n Sour Chicken is a staple in our house now.  And since I’ve made it a few hundred times, I thought I would offer some tips:

  • Put the cornstarch in a large Ziploc bag and shake the chicken in it to coat it
  • Dip the chicken in the beaten egg and using TONGS put it into the pan.  If you do it piece by piece, it’ll take forever.  I just use big ole tongs and grab as many pieces as I can and put them in.
  • I flip the chicken using a SPATULA – again, doing each piece separately with a fork or tongs would take forever.  You want this step to be quick.  Then I use the edge of my spatula kind of like a knife.  I cut the chicken in half or separate them since they can be bound together by the eggs.
  • Put a paper towel in your 9×13 pan and place the chicken on that while you move on to your next batch.  Then when it’s time to put the new hot chicken in the pan, just push the cooled chicken over to the side.


  • In order for this Sweet ‘n Sour Chicken to come out finger licking good the key is to not overcook the chicken while on the stove.
  • You want that pan really hot, but not smoking.  If it starts to smoke, take it off the heat for a minute.
  • Use GOOD quality olive oil, not cheap refined oil like Canola or Vegetable oils.
  • Cook it just until it’s brown, but still raw in the middle.

Again, my family REALLY likes this so I make a huge batch of it.  I usually use a 9×13 pan and then a smaller one.  If there is too much chicken in the pan it will steam and you don’t want that.

Mel’s original recipe calls for half of this sauce but I doubled it and that’s reflected in the recipe.  You can always check out her original recipe here if you want to make a scaled down version of it.

I also took this recipe a step further and sautéd some roughly chopped onions, zucchini and carrots in a little EVOO just until crisp. Then I put it all over my Chinese Fried Rice!

I’m telling you …. the combination between the crispiness of this chicken along with the fried rice is beyond delicious.  It even wowed me and I’m hard to wow!

This blows away ANY take out ANY day !!!!!!

sweet and sour chicken


Sweet ‘n Sour Chicken




  • 4 boneless chicken breasts, sliced in half lengthwise
  • 1 cup (more or less) cornstarch
  • 23 large eggs, beaten
  • Olive Oil


  • 1/3 cup ketchup
  • 1 cup apple cider vinegar
  • 2 Tablespoons Tamari (type of soy sauce w no MSG)
  • 1 cup sugar
  • 2 teaspoons garlic powder


  1. Preheat the oven to 325 degrees F
  2. Make your sauce and set aside
  3. Place about 1/4 cup of cornstarch in a large Ziploc bag
  4. Whisk the eggs in a large dish
  5. Cut the chicken into 1″ pieces and put into another large bowl. Season with salt and pepper
  6. Line up the chicken, cornstarch and eggs near the stove
  7. Heat some olive oil in a large skillet until hot (you want the pan very hot, but not smoking)
  8. In batches, place some chicken in the cornstarch bag and shake, then dip in the egg and put into the pan.
  9. Cook for about a minute on each side, just until browned, but raw in the middle
  10. Place the chicken in a 9×13 baking dish (and another smaller dish)
  11. Repeat until all chicken is browned
  12. Pour the sauce over the chicken and bake for 45 minutes

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  1. Wow. This is AMAZING!!!!!!!

  2. Michele Fleming says:

    I just have some questions. I know this site is called happily unprocessed. I just started my ditch the junk 1 week ago and have been going crazy reading labels. However I have noticed a few recipes on here that I thought were no no’s. Example the Sweet & Sour Chicken says to add ketchup which contains fructose (disguised sugar) and natural flavor and another recipt tyhat calls for bacon which contains nitrates. Can you help me understand.

    • Hi Michele. Thanks for your question. Yes some of our recipes do contain items you would consider to be processed, however they are few and far between. I’ve tried my hardest to take everyday popular American recipes and healthify them if you will. Some of the older recipes may contain more of these ingredients than the recent ones as we continue to change and eat healthier. But I still feel strongly in my heart that if I include bacon for example in a quiche that serves 8 it is still much healthier than if I ate at McDonalds for breakfast. As far as the ketchup or items that are prepackaged… look for ones that are organic or simply made as they will contain fewer chemicals. The ketchup I use is from Simple Truth and does not contain any additives.

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