A friend shared this recipe with me in an email with the subject line: Too good not to share.

After reading through (and recognizing) all the ingredients (yay! It’s passed Heather’s first cooking test), I decided to pick up some chicken and give it a try. And, even though making it required dirtying two bowls, a frying pan AND a baking dish, it was totally worth it.

This dish is fantastic.


Baked Sweet and Sour Chicken


*3-4 boneless, skinless chicken breasts (I always buy tenderloins)

* Salt and pepper to taste

* 1 1/2 cup cornstarch

* 3 eggs, beaten

* 1/4 cup canola oil

* 1 cup granulated sugar

* 4 tablespoons ketchup

* 1/4 cup whitevinegar

* 1/4 cup apple cider vinegar

* 1 tablespoon soy sauce

* 1 teaspoon garlic salt

* Pineapple chunks, fresh or canned (drained)


1. Preheat oven to 350 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch, then coat in egg mixture.

3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9×13 baking dish. (I used a smaller one). Add pineapple chunks, if desired.

4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour. (I stirred the chicken every 15 minutes so that it was coated in the sauce.

Serve over rice, if desired.