Mel's Kitchen Cafe Sweet and Sour Chicken

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Mel's Kitchen Cafe Sweet and Sour Chicken"

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Invented on a college budget more than ten years ago, it is absolutely divine and remains one of our family favorites. A million percent better than any takeout, the chicken bakes up tender with a beautiful crust and is coated perfectly with the sweet and tangy flavors of the sauce.

"Make this immediately. I plan to triple the sauce next time - we like lots of rice."

- jicket


Are you making this? 
3-4 boneless, skinless chicken breasts; for the chicken
Salt and pepper; for the chicken
1 cup cornstarch; for the chicken
2 large eggs; beaten, for the chicken
1/4 cup canola oil; for the chicken
3/4 cup granulated sugar; for the sauce
4 tablespoons ketchup; for the sauce
1/2 cup apple cider vinegar; for the sauce
1 tablespoon soy sauce; for the sauce
1 teaspoon garlic salt; for the sauce

Original recipe makes 3 Servings



Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Preheat the oven to 325 degrees F.

Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Note: After making this and being very very happy with the results as is, I've decided next time I'll glam it up with some chopped red bell pepper and scallions.


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Verified by Xccoach
Calories Per Serving: 706 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Make this immediately. I plan to triple the sauce next time - we like lots of rice.
jicket 1 year ago

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