This is a great chicken recipe using chicken drumettes. Note: you may double the sauce, if you have a lot of chicken pieces or like extra sauce.



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



  • Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.

  • Preheat oven to 350 degrees F (175 degrees C).

  • To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.

  • Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.

Partner Tip

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

Nutrition Facts

487 calories; 18.5 g total fat; 170 mg cholesterol; 785 mg sodium. 57.1 g carbohydrates; 23 g protein; Full Nutrition

Reviews (296)

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375 Ratings
  • 5 star values: 241
  • 4 star values: 94
  • 3 star values: 26
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
I am rewriting my review because after a little tweaking with the recipe me and my husband now just love it. It isn't hard to make just frying up the chicken takes time. How changed the recipe was I instead used about 1/3-1/2 cup of white sugar and 1/3-1/2 cup of honey soy sauce 3 tbls. of vinegar or water (one or the other not both makes sauce to thin) and 1/2 tablespoon of chili garlic sauce (its an asian sauce that can be found in the ethnic food aisle at your grocery store). If you don't have or can't find the sauce then you could probably use red pepper flakes instead. I really do suggest that you put in some "heat" to the sauce it just makes it ten times better and you don't feel like your eating candy chicken. You don't need to add a lot of spice just a little for flavor. Hope this helps someone. Read More
Rating: 5 stars
These wings are addicting. And now this family's favorite chicken wing. After frying the wings I transfered them to a 350 oven to really crisp up added cornstarch to the sauce to make a thick glaze basted the wings turned them and turned the oven down to 250; basted the other side and let them finish for about 10 mins. You can baste them repeatedly depending on how much glaze you have left. The taste of the glaze is awesome (I added crushed garlic) and the crisp coating of the wings under it makes them even better. Great recipe. Read More
Rating: 5 stars
Wow! This is delicious. Was worried a bit when I used vinegar Don't be..Outta of this world. Need to fry a lil longer than what recipe says.Thanks 4 sharing! Read More
Rating: 5 stars
This is the simplest recipe with the most delicious results I've tried on the site to date. My kids fell in love with it and people can't believe it is so simple. Sometimes I don't bother with the flour and egg and place meat into oven and pour sauce overtop and bake. I always make extra sauce for dipping with other meats throughout the week. It tastes great as a glaze on baked ham as well. It's definately cut back on the Chinese Take Out bills. Thanks for the recipe!! Read More
Rating: 4 stars
Excellent and easy. I used honey instead of sugar for the sauce. I removed the skin from the drumettes the cripsy coating turned out great. Sauce could have been a bit thicker but reminded me of VH Sauce that my folks used to put over pork ribs. Next time may try adding cornstarch as others did and maybe some garlic. Yum! Read More
Rating: 5 stars
This chicken is so good. If you like sweet and sour anything try this. mmmmmm Read More
Rating: 4 stars
I'm not sure where I went wrong but the breading turned out very soggy. I'm not a big fan of frying so next time i'm going to skip the breading altogether and just marinade and bake the chicken in the sauce. My husband loved this and even my picky kids weren't so picky at dinner time. Thanks for sharing. Read More
Rating: 5 stars
I absolutely loved this recipe! I used drumsticks and it turned out fabulous. I will definitely make this again. Read More
Rating: 5 stars
This was really simple to make and tasted wonderful. I served it with rice and the sauce was a perfect compliment to it Thank you for the recipe Lynda!! Read More