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Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha!  Why go for take-out?
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Chicken, side dishes
Cuisine: Chinese
Keyword: chicken, sweet and sour chicken
Servings: 4
Calories: 381kcal


  • 2 large boneless skinless chicken breasts, cut in bite-sized pieces
  • 1/4 cup oil for frying


  • 1/2 cup cornstarch
  • 1 egg
  • 1 tbsp water


  • 1/2 cup sugar
  • 1/4 cup rice vinegar
  • 1 tbsp sriracha hot sauce
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 tsp garlic powder
  • 1/2 tsp salt


  • Preheat oven to 325 degrees F.
  • In a small bowl, beat the egg with the 1 tbs water. Place cornstarch in a separate bowl.
  • Heat a large skillet over medium-high heat; add oil and heat until oil shimmers.
  • Dredge the cut-up chicken in the cornstarch then dip in the beaten egg to coat.
  • Fry the chicken until brown on all sides, but not done. Place browned chicken in a 2-quart baking dish.
  • Whisk the sauce ingredients together in a small bowl and pour over the chicken.
  • Bake at 325 degrees for 1 hour, turning chicken every 15 minutes.
  • Serve with fried rice.


Serving: 1person | Calories: 381kcal | Carbohydrates: 43g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 780mg | Potassium: 275mg | Fiber: 1g | Sugar: 27g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg