This super-easy sweet and sour dish is quick to make and served with white rice.

Dawn Schultz
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Pour cornstarch and garlic salt into a large resealable bag.

  • Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.

  • Shake the chicken in the bag until all pieces are fully coated.

  • Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.

  • Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.

  • Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.

  • Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

382 calories; 8 g total fat; 125 mg cholesterol; 1575 mg sodium. 44.3 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (140)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/13/2012
Would add a few more ingredients such as onion peppers etc Read More
(41)

Most helpful critical review

Rating: 3 stars
02/03/2016
i have made this recipe twice the first time i followed the recipe as is. i did not care for the taste. i thought it was the ketchup making the difference. forward 3 months later i tried again i used 1/4 vinegar 1//4 sugar and instead of ketchup a sweet & spicy hot sauce that is pepper based much better taste to the dish will make again Read More
(10)
178 Ratings
  • 5 star values: 123
  • 4 star values: 46
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
03/13/2012
Would add a few more ingredients such as onion peppers etc Read More
(41)
Rating: 4 stars
03/13/2012
Would add a few more ingredients such as onion peppers etc Read More
(41)
Rating: 5 stars
06/14/2013
Awesome!!! I used red wine vinegar because that's all I had on hand and I added pineapple juice from a small can of crushed pineapple. I also put 1 red pepper 1 green pepper and the crushed pineapple in the dish along with the chicken while baking. It was perfect! Not too vinegar-y. I think the pineapple juice balanced it well! Read More
(35)
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Rating: 5 stars
01/22/2013
Thes are so good! Taste like chinese food take-out! My 2 yr old and hubby also really liked them. Read More
(26)
Rating: 4 stars
10/22/2012
I cut the chicken in bite sized chunks and used the wok (no oven!). Added veggies and yum yum. Read More
(19)
Rating: 5 stars
03/21/2013
I loved this! And so did my boyfriend and my son. It was so easy! Instead of cornstarch I used 3/4 cups flour. I just didn't have any. It was simple and tasted great. I used chicken breast tenders so the oven cook time was about 30 mins. The only thing different I would do; is after I put the chicken in the oven I would make another bowl of sauce. It would have been nice to have extra and some to add on the fried rice that I made. This is a keeper!! Read More
(18)
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Rating: 4 stars
02/05/2013
This was good but way too vinegary. I only added 2/3 of the vinegar that the recipe called for because of all the reviews saying to cut down the vinegar. Next time I will try half of what it calls for. The chicken turned out great this way! I will just have to alter the sauce a little next time. Read More
(18)
Rating: 5 stars
10/31/2013
Loved this easy sauce. I reduced the vinegar to 1/4 cup because I wanted to add some fresh pineapple. I didn't bake the tenders just cooked on the stove top and then topped later with the sauce. Will make again especially the quick sauce. Read More
(16)
Rating: 3 stars
02/03/2016
i have made this recipe twice the first time i followed the recipe as is. i did not care for the taste. i thought it was the ketchup making the difference. forward 3 months later i tried again i used 1/4 vinegar 1//4 sugar and instead of ketchup a sweet & spicy hot sauce that is pepper based much better taste to the dish will make again Read More
(10)
Rating: 5 stars
01/25/2013
Tried this last night and it was a hit! So delicious and no artificial food coloring as in some sweet and sour sauces. I doubled the amount of sweet and sour sauce and thickened the extra with cornstarch in a sauce pan on the stove. While the chicken was cooking I made a pot of brown rice mixed it with steamed vegetables then served the chicken on top of the rice and veggies. Those who chose to drizzled the extra sweet and sour sauce over all. What a great meal! Next time I may decrease the amount of vinegar to reduce the acid in the sauce. Definitely keeping this recipe handy. Read More
(10)