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How to Cook Sweet and Sour Chicken

Sweet and sour Chicken is a comforting dish of tender baked chicken and colorful vegetables coated in a rich, tangy-sweet sauce that perfectly balances savory, citrusy, and sweet flavors.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken recipe, sweet and sour chicken
Servings: 6 servings
Calories: 401kcal
Author: Manny

Ingredients

  • 1 kilo chicken cut into serving pieces
  • 1/4 cup cooking oil
  • 2 tablespoons lemon juice
  • 1/3 cup ketchup
  • 2 tablespoons honey
  • 1 pc medium onion sliced
  • 2 stalks celery sliced
  • 1 pc medium red pepper sliced
  • 1 pc medium zucchini sliced
  • 1 pc carrot cut into chunks
  • 1 tablespoon corn starch dissolved in 2 tablespoon water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

How to Cook Sweet and Sour Chicken

  • Preheat oven to 300°F. In a roasting pan arrange chicken.
  • Combine oil, lemon juice, ketchup and honey. Mix well. Brush over chicken.
  • Reserve any remaining mixture. Cover pan with foil and bake in the preheated oven for 1 hour.
  • Remove chicken from pan. Place onion, celery, pepper, zucchini, and carrots in the same roasting pan.
  • Arrange chicken on top of the vegetables.
  • Pour remaining lemon juice-ketchup mixture on vegetables. Continue baking for 30 minutes.
  • Remove chicken from the pan. Transfer vegetable to serving dish. Set aside.
  • Pour pan juice on a saucepan. Stir in dissolved corn starch.
  • Bring to a boil and stirring constantly until thick. Season with salt and pepper.
  • Serve chicken with vegetables and sauce on the sides.

Notes

Cooking Tips:

Cover the Chicken Tightly While Baking

Make sure the roasting pan is tightly covered with foil during the first stage of baking. This traps steam inside the pan, helping the chicken stay moist and tender as it cooks. If the foil is loose, moisture can escape and leave the meat drier than desired.

Cut the Vegetables into Similar Sizes

Try to cut the carrots, zucchini, bell peppers, celery, and onions into evenly sized pieces. Uniform cuts help the vegetables cook at the same rate and prevent some pieces from becoming overcooked while others remain firm. This simple step also gives the finished sweet and sour Chicken a more attractive presentation.

Thicken the Sauce Gradually

Always dissolve the cornstarch in water before adding it to the pan juices. Stir constantly as the sauce heats to prevent lumps and create a smooth, glossy consistency. If the sauce becomes thicker than you prefer, simply stir in a small amount of water until it reaches the desired texture.