Sweet and Sour Chicken

Sweet and Sour Chicken

This truly is a family FAVORITE! I mean when my girls walk in the door and smell this cooking, I have three very happy girls.  How many of you have ever had that sweet and sour chicken with that fire engine red sauce that you get at the local Chinese restaurant? Well I will tell you, I cannot even begin to imagine what that sauce is made out of, nor do I find it to be that good.  Now, I know this recipe does have a lot, I mean a LOT of sugar, but at least the ingredients used are real and natural– this is a naturally gluten free meal, that is if you use gluten free ketchup and cornstarch.  Now, I know you are wondering about the Brag Liquid Amino Acid– let me start by saying I love soy sauce, but the amino acid has been a blessing.  They are gluten free (SCORE) and also have about a 1/4 of the amount of sodium as soy sauce, so for me that is a win win! Your local grocery store should carry it, but I know for a fact that Whole Foods does.  You know how I said this is a family fav? Well, so much so that when I make this I even double the sauce so that we can put extra sauce on the chicken and the rice– YUMMY!


  • 1 pound boneless, skinless chicken breasts cut in to 1″ pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/3 cup water
  • 1/2 cup vegetable oil


Sweet and Sour Sauce

  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar (I use the Brag Apple Cider Vinegar, it truly is the best).
  • 1/4 cup ketchup
  • 1 teaspoon Brag Amino Acid, gluten free tamari sauce or soy sauce
  • 1/2 teaspoon garlic powder


  1. Preheat you oven to 325 degrees.  Coat baking pan with parchment paper or coat with nonstick spray.  Start by making the sauce; whisk together the sugar, apple cider vinegar, ketchup, and amino acid or soy sauce, and the garlic powder.  Set aside until it is time to use the sauce.
  2. In a large bowl, season chicken with salt and pepper, cornstarch, and garlic powder.  Toss to coat the chicken in the cornstarch mixture.  Crack eggs and mix with the water (I do this to thin out the egg mixture which makes it easier to dip the chicken in).
  3. Heat the vegetable oil in a large skillet.  Dip chicken pieces one at a time in the egg mixture and then place in the skillet to brown them on all sides.  Be careful to not fill the pan too much and overcrowd the chicken pieces, that affects the heat of the oil and the chicken will not brown properly.
  4. Work in batches browning the chicken and then place the browned chicken on the baking sheet.
  5. Toss the chicken with the sweet and sour sauce, bake until the sauce has thickened and the chicken is cooked, about 50 minutes.  Make sure to turn the chicken pieces about every 15 minutes, this ensures the chicken pieces will be well coated with the sweet and sour sauce.

This serves 4 people.  I HIGHLY  advise you to double this recipe, it is so delicious and is just as good the day after (if there is any left after dinner).



  1. Just made this tonight and the whole family loved it. Great recipe Kristin!

  2. So glad you enjoyed it!!!!!!! Thank you for your comment – I love to hear feedback.