Baked Sweet and Sour Chicken Thighs

Baked Sweet and Sour Chicken Thighs

Baked Sweet and Sour Chicken Thighs

Easily the most popular recipe on my blog, this sweet and sour chicken is the magic of the dish. Baked, not fried, has been a family favorite for more than a decade.

Baked Sweet and Sour Chicken Thighs



  • 1 cup of corn flour
  • 1/4 cup canola, vegetable or coconut oil
  • 3-4 boneless and skinless chicken breast (about 2 pounds)
  • Salt and Pepper
  • 2 large eggs, beat


  • 4 tablespoons of tomato sauce
  • 1 tablespoon of soy sauce
  • 1/2 to 3/4 cup granulated sugar (depends on how sweet the sauce you want)
  • 1/2 cup of apple cider vinegar (see note for substitution)
  • 1 teaspoon of garlic salt


  1. Preheat the oven to 325 degrees F.
  2. Cut the chicken breast into 1 inch or slightly larger pieces. Season with a little salt and pepper. Place cornstarch in a gallon-sized ziploc bag. Put the chicken in a bag with corn flour and seal, stir to coat the chicken.
  3. Beat the eggs together in a shallow pie plate. Heat oil in a large skillet over medium heat until very hot and rippling. Dip the pieces of corn-coated chicken in the egg and place it carefully in one layer on a hot pan.
  4. Cook for 20-30 seconds on each side until the skin is golden but the chicken is not fully cooked (this is where it is very important to have a hot / oil pan). Place the chicken pieces in one layer in a 9X13 inch pan and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for an hour, turn the chicken once or twice while cooking to spread evenly with the sauce. Serve on steamed hot rice.

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