Chinese Sweet and Sour Chicken


  • 1/2 cup soy sauce
  • 1/2 cup white sugar
  • 1/4 cup vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 1/2 teaspoons chopped fresh ginger
  • 1 clove garlic, crushed
  • 1/4 teaspoon black pepper
  • 4 skinless, boneless chicken breast halves


Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.

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Add chicken breasts to marinade and stir to coat.

Pour the marinade and chicken into a 9×9-inch square baking dish.

Cover and marinate chicken in the refrigerator for 1 hour.

Preheat oven to 325 degrees F (165 degrees C).

Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.