Love, Pomegranate House


Baked Sweet & Sour Chicken

Guys! I had no clue you could make good Chinese food at home. Forget good. I didn’t even know you could make half-way decent Chinese food at home. I tried once. Yeah. Once. That should tell you how it went. Suffice it to say that we made a fast food run that night. I haven’t even attempted since. That was more than 2 years ago.

Baked Sweet & Sour Chicken

The other day I plucked up the courage to try again, pulled on my big girl panties, and gave it another go. And guess what, a HUGE raging success!! I can’t even get over how amazingly delicious this baked sweet & sour chicken is! I haven’t been able to have the sweet and sour chicken at my favorite Chinese place ever since I went gluten-free (more on that another time) so the fact that this stuff uses cornstarch and is 100% gluten-free made my day! 

Baked Sweet & Sour Chicken
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Chinese
Serves: 4
  • 3-4 chicken breasts; cubed
  • ½ cup cornstarch
  • pinch of salt
  • pinch of pepper
  • 2 eggs
  • ¼ cup olive oil
  • 1 cup sugar
  • ¼ cup ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 tbsp soy sauce
  • ½ tsp garlic powder
  • ¼ tsp salt
  1. Preheat oven 325 degrees F. Grease a 9x13 baking dish and set aside.
  2. Using 2 bowls, place cornstarch in one and slightly beaten eggs in the other. Add a pinch of salt and pepper to the cornstarch.
  3. Dip chicken pieces into cornstarch then coat in egg mixture.
  4. Heat oil in a large skillet over medium heat and cook coated chicken until browned. Immediately place the chicken in greased 9 x 13 baking dish.
  5. Combine sugar, ketchup, vinegars, soy sauce, garlic, and salt in a medium sized mixing bowl. Pour over browned chicken and bake for 45 minutes.
  6. Stir the chicken to coat completely with sauce after 20 minutes in the oven. Enjoy!

Adapted from The Recipe Critic.

Baked Sweet & Sour Chicken

Another thing that made this recipe awesome? It isn’t deep fried! Most sweet & sour chicken at Asian restaurants are deep fried. And I’m a little scared of deep frying. All that boiling oil + a clumsy me = disaster. All this recipe takes is a little bit of pan frying to get the chicken crispy and golden brown, then baking it the rest of the time.

All I can say is that this will be a new go-to recipe in our household. The hubs loved it. It was seriously SO good. I think next time I’ll have to make a double recipe so we can have leftovers! Delish!

Have you ever made Chinese food at home??