Sweet and Sour Chicken

You know that mental list that pops into your head when you have absolutely NO IDEA what to cook for dinner?? I call it my “weeknight dinner ‘go-to’ list”. For the most part I try to avoid having to GO TO it (for fear of it being horribly overused), but sometimes you find yourself facing an “hangry mob” [han-gry: Adj. – an anger induced by hunger] and desperation starts to set in.

When that happens…there are a few dinner ideas that I can “go-to” to save the day. “Breakfast for Dinner” has always been a life-saver in these situations…as has this recipe for Sweet and Sour Chicken. We actually had it TWICE this week. Once because I was faced with the “hangry mob” and the second time because No. 2 son requested it. It’s simple, it’s fairly quick, (it’s naturally gluten-free), and I can ALMOST guarantee you have all the ingredients on hand right now.

I have to give a “shout-out” to my friend Jan Wurtz who gave me this recipe a couple of years ago. I remember asking her for the recipe after she’d mentioned it on Facebook. I made it several times and was RAVING about it myself on FB when she let me in on the secret of this recipe. She actually found it in a children’s magazine, called “The Friend”, many years ago, and thought it sounded easy, so she made it. lol. I love that story because it just goes to show that really GOOD recipes can come from the most unlikely sources. A lesson to all of us to always be open to the possibilities that life has to offer.

How do you like that? I managed to wax philosophical about Sweet and Sour Chicken! I’m better at this blogging thing than I thought….. ;-)

I hope you’re hungry (not hangry!)…because this is a definite “must try” recipe.

Sweet and Sour Chicken – Jan Wurtz

6 boneless,skinless chicken breast halves (I cut mine up into “tenders” pieces)
2 eggs, beaten
cornstarch (naturally gluten-free) or flour

3/4 cup sugar
4 T ketchup
1/2 cup vinegar
1 T soy sauce or worchestershire sauce
1/2 t. garlic powder (I used minced garlic from a jar)
Mix together in a bowl and set aside.

Dip chicken breasts in egg, then roll in cornstarch.
In a small amount of oil, fry the chicken until just browned on both sides.  
Optional: put a layer of thinly sliced fresh lemon on the bottom of a lined baking sheet.
(This step isn’t part of the original recipe, but something I started doing after
seeing it done when roasting SHRIMP. It gives it a little more tartness…which I love!)
Then placed the browned chicken on top of the lemon slices. Pour sauce over.
Bake uncovered in a 325 degree oven for 50 minutes.
Turn the chicken pieces over once halfway through the cooking process
to ensure they are nice and covered in the sauce!

We like to serve it simply with white rice (but fried rice would be excellent as well!)

Sweet and Sour Chicken that’s faster and healthier than take-out is today’s…..

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  1. jessica says

    I made this yesterday for dinner and my gosh! it was super tasty! Thank you so much for sharing your recipes with me(us) lol. Had my mother in law "stumped" with the flavor of the sauce LOL

  2. Lily says

    I found you’re blog my very first day on Pinterest (I think you were my first pin even) and I don’t think I’ve found I thing on here I don’t like. Can’t wait to try this recipe, and am interested to see whatelse I can roast over sliced lemons, so this was a two-fer! Even better!

  3. Catharine says

    Love your blog! Thank you so much for all the work you put into it. Made the sweet and sour chicken for dinner tonight. It was OUTSTANDING!!!! A new favorite. Blessings on your journey…

  4. Missy says

    We loved this! The sauce was so great that I almost want to double it. Thanks for posting!

  5. Laura says

    I just want to thank you for this recipe. I made this today and I have to say, without a doubt, that this is the BEST sweet and sour chicken recipe I have ever had… and I tend to be a sweet and sour chicken snob (I actually rate Chinese restaurants based on how theirs tastes). I was a little worried that this recipe was going to be difficult, as I am a cooking novice, but I was happy with how easy it was. The only thing that caught me up was the browning in the pan, as I had never done that before. Again, BEST sweet and sour chicken EVER and I did not alter the recipe. I did use only 2 chicken breasts as I live alone, but the sauce was made as listed (I love extra sauce for my rice). Thank you thank you thank you <3

  6. Elisa says

    this was delicious! It was too hot to turn on my oven so, I made a makeshift pan out of foil and put in on my grill. it worked quite well. I used the lemon but, I would use less next time.

    • says

      Hi Irene, you will need a smaller mould for the rebaedn. Then a bigger mould where you can place the rebaedn jelly inbetween the white colour jelly. I have a special mould for that but if you don’t you can make do with whatever you have on hand.

    • says

      Hi HugBear,I’m keen in learing the Redbean Agar Agar fm yr pesotd recipe.The pics look so refreshing…As for the internal Redbean, what mould shld i use ? Any recommendation ?Fm:Irene,Beginner

  7. Nancy says

    I make this all the time. I got it from the Children’s Friend magazine in the late 80’s. Yummy! I still have the original article, but too lazy to get up and find it.