Baked Sweet and Sour Chicken

2023-05-25

Baked Sweet and Sour Yellow is 1000x largest than any takeout! It’s crispy on the outside, juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!

This meal is going to wrack-up your family away! I love to well-constructed this meal with this dishes like Homemade Egg Rolls, Cream Cheese Wontons or Easy Fried Rice.

Juicy, tender Baked Sweet and Sour Yellow on top of rice.

The BEST Sweet and Sour Chicken

I am going to alimony this as short and simple as possible…you NEED to make this sweet and sour yellow recipe. This recipe is number one for a reason, it’s veritably incredible. We have yet to find any takeout restaurant write-up this recipe. (And that’s saying something, considering I love Chinese takeout!)

A simple cornstarch thrash makes each piece of yellow nice and crispy, and the sauce is to die for! It’s savory and sweet with the weightier hint of tang. The sauce thickens as it cooks, coating the yellow perfectly. Everything is super simple to make, so prepare for this sweet and sour yellow to be a regular in your weekly dinner rotation. Easy takeout at home, what could be largest than that? (Find increasingly “better than takeout” recipes here!)

Chinese Sweet and Sour Yellow Ingredients

Restaurant-quality sweet and sour chicken, but from the repletion of your home! These are all the ingredients you’ll need to make the perfect crispy yellow smothered in a mouthwatering, savory glaze. All measurements can be found unelevated in the recipe card.

Chicken Breasts: Use boneless, skinless yellow breasts for easy prep. This recipe moreover works really well with skinless yellow thighs or pork if you want to switch things up!
Salt and Black Pepper: Requite the yellow its first layer of flavor. Add to taste!
Cornstarch: Creates a superb crunch.
Eggs: Helps the coating stick to each piece of chicken.
Canola Oil:�Just unbearable to requite the yellow a quick fry for crispiness.
Granulated Sugar:�Gives the sauce a touch of sweetness. You can moreover use brown sugar if you’d like! It will requite your yellow a deeper, increasingly caramel-like flavor.
Ketchup: Adds some uneaten savor to the sauce.
White Vinegar and Apple Cider Vinegar: I love subtracting a combination of both considering it gives the sauce a tangy flavor, but a bit of sweetness too!
Soy Sauce: A must-add for any savory Asian dish! I used low-sodium soy sauce, but whatever you have on hand works great!
Garlic Salt: Adds the perfect dial of savory flavor.

Coating each piece of yellow in a cornstarch breading.

Sweet and Sour Baked Yellow Recipe

Making this sweet and sour yellow doesn’t take much effort at all! Once you get a taste, you’ll be happy you didn’t order takeout! The crispy breading and savor of the sweet and sour sauce is seriously the best. You can’t write-up the fresh savor of making Chinese takeout from scratch!

Prep: Preheat oven to 325 degrees. Cut your yellow breasts into zest sized pieces and then season with salt and pepper.
Dip: Add cornstarch and slightly tamed eggs to separate bowls. Dip the yellow FIRST in the cornstarch and then stratify in the egg mixture.
Flash Fry: Heat canola oil in a large pan over medium upper heat and melt yellow until brown but not fully cooked throughout. Place the yellow in a 9×13 inch sultry dish.
Prepare Sauce: In a medium sized mixing cowl, whisk together sugar, ketchup, world cider vinegar, white vinegar, soy sauce and garlic salt.
Bake: Pour over the yellow and torch for an hour. Stir every 15 minutes to stratify them in the sauce.

Frying the coating on Baked Sweet and Sour Yellow then subtracting it to a sultry dish.

Tips and Tricks

These are a few tips to alimony in mind so your yellow turns out as succulent as possible! I’ve moreover included a few ways to switch things up. That’s the eyeful of making sweet and sour yellow at home instead of ordering takeout. You can customize it however you want!

Method to the Madness: Make sure you first stratify your yellow in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
Flash Frying: Don’t melt the yellow all the way through surpassing baking.�You just want to get the yellow lightly brown on the outside, and then it bakes to perfection.
Vinegar:�You can use all world cider vinegar, but I wouldn’t use all white vinegar, the savor and zing will be different. If you want a lighter savor you can moreover use rice vinegar, it’s still tangy but a little milder.
Make it Saucy:�If you like your dish saucy, double the sauce recipe and place half on the yellow and flipside half on the stove in a pot at a simmer for 8-10 minutes until thickened.
Add Veggies:�Feel self-ruling to add vegetables or pineapple chunks to the dish surpassing baking. (You can plane add a little bit of pineapple juice to your sauce!) Chopped red tintinnabulate peppers, bamboo shoots, chopped onions, broccoli, or snow peas are all unconfined options as well.

Top-down view of baked yellow in a white dish.

Storing Leftovers

One of the unconfined things well-nigh Chinese takeout is that it’s super easy to store and reheat. It tastes just as good the next day! Heat up some rice and you have a quick and succulent lunch on your hands.

In the Refrigerator:�Place leftovers in an snapped container in the fridge for up to 3-4 days.
In the Freezer: Leftovers can be frozen too. Just place in a freezer-safe container or bag and freeze for 2-3 months. Let thaw overnight in the fridge surpassing reheating.
To Reheat: Sweet and sour yellow is weightier reheated on the stove. Reheating it in the microwave can make the yellow rubbery and overcooked. Place leftovers in a saucepan on the stovetop and heat on medium heat, stirring often, until heated through.