Ketchup sweet and sour chicken pairs coated chicken pieces with a tangy red sauce that finishes in the oven, and it is the kind of dinner that kids and adults both ask for again.
You fry bite size pieces in cornstarch just long enough to set a crust, then bake them in a sweet vinegar sauce so every piece turns glossy and tender. The ingredients are pantry basics, and the sauce comes together in one bowl with a whisk.
Table of Contents
Why This Ketchup Sweet and Sour Chicken Recipe Works
Cornstarch makes a thin, light shell that stays crisp at the edges even after the sauce goes on, and it browns quickly in the skillet. Frying first also builds flavor that plain baked chicken never gets.
The sauce balances four things at once: sugar for sweetness, cider vinegar for tang, ketchup for body, and soy sauce for savory depth. Because the sauce is whisked cold, there is no extra pot to watch.
Finishing in the oven lets the sauce thicken around the chicken while the pieces stay tender. Stirring once halfway through coats every bite evenly.
Ingredients for Ketchup Sweet and Sour Chicken
- You need about one and a half pounds of boneless skinless chicken breasts cut into one inch pieces, half a cup of cornstarch, two large eggs, and half a cup of oil for shallow frying. The sauce uses half a cup of sugar, half a cup of apple cider vinegar, a quarter cup of ketchup, two tablespoons of soy sauce, and one teaspoon of garlic powder.
- Cut the chicken into pieces of even size so they cook at the same pace, and pat them dry before coating to help the cornstarch cling. A quarter teaspoon of black pepper seasons the coating.
Chicken breast. Lean and mild, it takes on the sauce well, and cutting it small increases the crisp surface area.
Cornstarch. It fries lighter than flour and gives a delicate crust that holds up under the glaze.
Cider vinegar. The tang cuts through the sugar and the fried coating, so the sauce tastes bright instead of heavy.
Ketchup. It adds tomato sweetness, color, and body, and it is the reason the sauce clings to the chicken.
Soy sauce. A small amount supplies salt and savory depth, so no extra salt is needed anywhere in the recipe.
How to Make Ketchup Sweet and Sour Chicken
1. Season and coat. Season the chicken with pepper, shake it in a bag with the cornstarch until coated, and beat the eggs in a shallow bowl.
2. Fry in batches. Heat the oil in a large skillet over medium high heat, dip each piece in egg, and fry in batches until golden, about three minutes per side.
3. Set up the pan. Heat the oven to 350 degrees F and move the fried chicken to a parchment lined baking dish measuring nine by thirteen inches.
4. Whisk the sauce. Whisk the sugar, vinegar, ketchup, soy sauce, and garlic powder in a bowl until the sugar dissolves, then pour it evenly over the chicken.
5. Bake and stir. Bake for thirty five minutes, stirring once halfway, until the sauce is bubbly and the chicken reaches 165 F inside.
How to Serve Ketchup Sweet and Sour Chicken
Serve the chicken over steamed rice with sliced green onions on top. A side of hibachi style rice stretches the meal, and a crisp sprout salad adds freshness. For a bigger spread pair it with cucumber salad or grilled chicken thighs.
How to Store and Reheat Ketchup Sweet and Sour Chicken
Cool leftovers within two hours and refrigerate them in an airtight container for up to three or four days. Reheat in a skillet or oven until the chicken is steaming and reaches 165 F, adding a spoonful of water if the sauce has thickened. Freeze cooked chicken with the sauce for up to three months, then thaw in the refrigerator overnight.
Tips and Variations for Ketchup Sweet and Sour Chicken
Flag the allergens. This recipe contains egg, soy, and wheat from the soy sauce, so use tamari for a gluten free swap and check labels.
Do not taste raw. Do not taste the raw chicken or the egg dip, and do not rinse raw chicken because splashing spreads germs.
Check doneness. Chicken must reach 165 F, so test the thickest piece with an instant read thermometer.
Watch the oil. Use a heavy skillet, keep the oil near 350 F, and never add water to hot oil.
Do not crowd. Fry in two or three batches so the oil stays hot and the coating turns golden.
Adjust the sweetness. Reduce the sugar slightly for a tangier sauce or add a spoonful for extra sweetness, tasting before you pour.
Add vegetables. Toss pineapple chunks and bell pepper into the dish for the last fifteen minutes of baking for color.
Check trusted guidance. See the Texas AgriLife Extension food safety guide for safe cooking temperatures.
Frequently Asked Questions About Ketchup Sweet and Sour Chicken
How Do You Make Ketchup Sweet and Sour Chicken?
Coat chicken pieces in cornstarch and egg, fry them until golden, then bake them in a sauce of sugar, vinegar, ketchup, and soy sauce until bubbly.
Is Ketchup Sweet and Sour Chicken Crisp After Baking?
The edges stay slightly crisp, but the sauce softens the coating as it bakes, so serve it right away for the most contrast.
Can Ketchup Sweet and Sour Chicken Be Made Without Frying?
Yes. Bake the coated pieces on an oiled sheet at 425 F for fifteen minutes, turn them, then add the sauce and bake until the chicken reaches 165 F.
Can I use chicken thighs instead?
Yes, boneless thighs stay juicier, and they should also reach 165 F inside.
How can I thicken the sauce?
Whisk one teaspoon of cornstarch into a tablespoon of cold water, stir it into the pan juices, and bake five more minutes.
Ketchup Sweet and Sour Chicken
Equipment
- Large skillet
- Baking dish 9 by 13 inches
- Instant read thermometer
- Whisk
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts cut into 1 inch pieces
- ½ cup cornstarch for coating
- 2 large eggs beaten
- ½ cup vegetable oil for shallow frying
- ½ cup granulated sugar
- ¼ cup ketchup
- ½ cup apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- ¼ tsp black pepper
Instructions
Cooking
- Coat. Season 24 oz chicken pieces with pepper and shake with the cornstarch in a zip bag.
- Fry. Dip in beaten egg and fry in hot oil for 3 minutes per side, then move to a baking dish.
- Mix. Whisk sugar, vinegar, ketchup, soy sauce, and garlic powder until smooth.
- Bake. Pour the sauce over the chicken and bake at 350 F for 35 minutes, stirring halfway.
- Serve. Check that the chicken reaches 165 F and serve over rice.
