Sweet N’ Sour Chicken

Originally published on October 11, 2009

I love pairing this recipe with chicken fried rice when I’m in the mood for some good Chinese food. And my kids love it too, which always make any recipe score big with me. And super easy to make! But,  you can make it even easier.

My best friend makes this recipe but she browns small pieces of her chicken first. Meanwhile, she has the sauce simmering away and reducing on the stovetop. When the chicken is done, she tosses them into the pan with her sauce and lets it cook a little while longer. I’ve never tried it so if any of you do, you’ll have to let me know if you love it as much as she does – and which version you like better!


8 bone-in chicken pieces (legs, thighs, or breasts)  
2 eggs, beaten 
1/4 cup all-purpose flour  
2 tablespoons canola oil  

For the Sauce
3 tablespoons soy sauce  
3 tablespoons water 
1/2 cup brown sugar  
1/2 cup honey  
1/2 cup white vinegar 


1.) Preheat oven to 350 degrees Fahrenheit.

2.) Heat oil in a pan over medium-high heat. Dredge the chicken legs, one by one, through the egg and then through the flour.

3.) Place all the chicken legs in the pan and brown on all sides. It should take about 15 minutes.

4.) Meanwhile, mix all the remaining ingredients together to form a sauce.

5.) When the chicken is ready, place into a casserole dish and pour the sauce evenly over the chicken. Bake for about 30 minutes, turning throughout.

6.) Serve and enjoy!