Rating: 4.87 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious sweet and sour sauce simply made with ketchup, sugar, vinegar, and soy sauce is baked into breading of fried chicken. Most often requested recipe of my family. Worth the effort every time. Serve over white rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Chicken:
Sauce:

Directions

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

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  • Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.

  • Dip chicken in egg, then coat in cornstarch mixture.

  • Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.

  • Combine sugar, vinegar, ketchup, and soy sauce in a bowl.

  • Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.

  • Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

450 calories; protein 26.1g; carbohydrates 56.4g; fat 13g; cholesterol 134mg; sodium 1028mg. Full Nutrition
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Reviews (13)

15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/27/2021
Love this! I too cut the vinegar in half and add pineapple juice. I make the sauce in a saucepan and heat to boiling and add the chicken right in. The cornstarch thickens the sauce and it’s ready...I don’t bake it. Serve over white rice...one of our favorites, thank you! Read More
Rating: 5 stars
06/02/2021
Great! Used garlic powder, onion powder, low sodium soy sauce. Read More
Rating: 5 stars
05/18/2021
Best sauce in the world might want to double it to cover rice. Read More
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Rating: 5 stars
06/13/2021
Made this with 6 thighs. 2 skinless and 4 with the skin on. But we cooked this in the Dutch oven in our fire pit. All my hubby and I can say is this should be 10 stars. Best dish we’ve cooked in the Dutch oven for awhile. Definitely will be making this often. Read More
Rating: 5 stars
05/12/2021
I didn't expect to like this recipe as much as I do, but I thawed a couple of chicken thighs, and I had all the ingredients on hand, so it was a shoo in for a gloomy Tuesday evening. Since I only had 2 thighs, I made 1/2 the sauce. It was wonderful! I didn't change a thing. I served it over rice, and it was a fabulous meal. I will keep it in my "Go To" recipes. Read More
Rating: 4 stars
05/16/2021
This is a great recipe! Very simple and the chicken was delicious! Read More
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Rating: 5 stars
03/20/2021
These turned out great! They are so crispy and flavorful. I decided to double the sauce since I wanted it over my rice. It ended up making way too much for the four of us. Next time I wont double it. Its super easy to make but takes a bit to fry up the chicken first. Will definitely make again. I wouldn't change anything. Read More
Rating: 5 stars
05/18/2021
Loved this recipe. It's just me and I only had two chicken thighs. Made exactly as stated except I browned the chicken in a cast iron skillet. Drained the grease and wiped out the skillet and added sauce. Baked for 35 min and it was great. Tender, juicy and the sauce was perfect. Definitely will fix again. Read More
Rating: 5 stars
05/24/2021
Perfect amount of tang and sweetness. I loved that most of the ingredients needed are staples in the kitchen. Made recipe as directed, served over rice with a side salad. My picky eaters request this all the time now. Read More